More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar...

Ful tanımlama

Detaylı Bibliyografya
Müşterek Yazar: SpringerLink (Online service)
Diğer Yazarlar: Lorenzo, José Manuel (Editör), Munekata, Paulo E. S. (Editör), Barba, Francisco J. (Editör), Toldrá, Fidel (Editör)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : Imprint: Springer, 2019.
Edisyon:1st ed. 2019.
Konular:
Food science.
Chemistry, Organic.
Food Science.
Organic Chemistry.
Online Erişim:Full-text access
OPAC'ta görüntüle
İçindekiler:
  • 1. Meat in the human diet: a biosocial perspective
  • 2. Meat quality, brands and consumer trends
  • 3. Horsemeat: increasing quality and nutritional value
  • 4. Camel carcass and meat quality characteristics
  • 5. Carcass characteristics and meat quality of bison, buffalo, and yak
  • 6. Carcass characteristics and meat quality of sheep and goat
  • 7. Carcass traits and meat quality of rabbit, hare, guinea pig and capybara
  • 8. Wild boar - Production, meat quality traits and derived products
  • 9. Carcass characteristics and meat quality of deer
  • 10. Carcass characteristics, meat quality and nutritional profile of pheasant, quail and Guinea fowl
  • 11. Goose, Duck and Garganey
  • 12. Meat production from wild kangaroo: the species, industry, carcass characteristics and meat quality traits
  • 13. Exotic meats: An alternative food source.

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