Red Meat Science and Production Volume 2. Intrinsic Meat Character /

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 producti...

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Detaylı Bibliyografya
Asıl Yazarlar: Holloway, Joseph William (Yazar), Wu, Jianping (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Singapore : Springer Nature Singapore : 2019.
Imprint: Springer,
Edisyon:1st ed. 2019.
Konular:
Food science.
Biotechnology.
Vertebrates.
Food Science.
Vertebrate Zoology.
Online Erişim:Full-text access
İçindekiler:
  • 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.

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