Red Meat Science And Production - Holloway Joseph William; Wu Jianping | Libro Springer 08/2019 - HOEPLI.it


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holloway joseph william; wu jianping - red meat science and production

Red Meat Science and Production Volume 2. Intrinsic Meat Character

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

Springer

Pubblicazione: 08/2019
Edizione: 1st ed. 2019





Sommario

Introduction.- The Red Meat Consumer.- Safety.- Traceability.- Intrinsic Quality Factors: Carcass Quality Grading Systems.- Intrinsic Quality Factors: Aroma.- Intrensic Quality Factors: Tenderness .- Intrensic Quality Factors: Juiciness.- Intrensic Quality Factors: Flavor.- Extrinsic Quality Factors:Price.- Extrensic Quality Factors: Healthfulness.- Extrensic Quality Factors: Environmental Impact.- Extrensic Quality Factors: Humane Animal Management.- Meat By-products.- Integrated Global Red Meat.




Trama

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. 

Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers. 




Autore

Dr. Joseph William Holloway is a Professor at Texas A&M University, USA. 

Dr. Jianping Wu is a Professor at Gansu Academy of Agricultural Sciences, China. 








Altre Informazioni

ISBN:

9789811378591

Condizione: Nuovo
Dimensioni: 235 x 155 mm Ø 776 gr
Formato: Copertina rigida
Illustration Notes:21 Illustrations, black and white
Pagine Arabe: 306
Pagine Romane: xiii






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