Fecha/hora: 31/05/2024 23:16:54

Biblioteca(s): 	INIA Tacuarembó.	
Fecha corriente: 	21/02/2014	
Fecha de la última actualización: 	09/10/2017	
Autoria: 	ABERLE, E.D.; FORREST, J.C.; GERRARD, D.E.; MILLS, E.W.	
Afiliación: 	ALTON D. ABERLE, University of Wisconsin-Madison.; JOHN C. FORREST, Purdue Universit.; DAVID E. GERRARD, Virginia Tech University.; EDWARD W. MILLS, Pennsylvannia State University.	
Título: 	Principles of meat science.	
Edicción: 	5ta. ed.	
Año de publicación: 	2012	
Fuente/Imprenta: 	Dubuque, Iowa : Kendall/Hunt, 2012.	
Páginas: 	395 p.	
ISBN: 	978-0757599958	
Idioma: 	Inglés	
Notas: 	Includes bibliographies and index.	
Contenido: 	Chapter 1 - Meat as a food. What Is Meat?. Muscle as Meat. What Is Meat Science?. Meat Consumption and the Economy of a Nation. The Meat Industry in the United States Science and Meat. Chapter 2 - Structure, Composition, and Development of Animal Tissues. Objectives. Key Terms. Muscle Tissue. Epithelial Tissues. Nervous Tissue. Connective Tissue. Muscle Organization. Chemical Composition of the Animal Body. Chemical Composition of Skeletal Muscle. Carcass Composition. Chapter 3 - Muscle Contraction and Energy Metabolism. Objectives. Key Terms. Nerves and the Nature of Stimuli. Contraction of Skeletal Muscle. Relaxation of Skeletal Muscle. Sources of Energy for Muscle Function. Chapter 4 - Principles of Animal Handling and Harvesting. Chapter 5 - Conversion of Muscle to Meat: Biochemistry of Meat Quality Development. Chapter 6 - Properties of Fresh Meat. Objectives. Key Terms. Meat Quality. Water-Holding Capacity. Chemical Basis of Water-Holding Capacity. Color. Structure, Firmness, and Texture. Chapter 7 - Meat Merchandising. Chapter 8 - Principles of Meat Processing. Chapter 9 - Microbiology of Meat. Chapter 10 - Deterioration, Preservation and Storage of Meat. Chapter 11 - Palatability and Cookery of Meat. Chapter 12 - Nutritive Value of Meat. Chapter 13 - Meat Inspection and Food Safety. Chapter 14 - Meat Grading and Evaluation. Chapter 15 - Electronic Assessment of Carcasses and Fresh Meat. Chapter 16 - By- Products of the Meat Industry.	
Palabras-Clave: 	MEAT.	
Thesagro: 	CARNE.	
Categoría del tema: 	Q01 Ciencia y tecnología de los alimentos	
Registro original: 	INIA Tacuarembó (TBO)	
Ejemplares: 	TBO - (19958-1) - ADC - LB - PP - 664.9 ABEp -  - EN 7109 - DIS