| |
|
|
|
Registro completo
|
|
Biblioteca (s) : |
INIA Tacuarembó. |
|
Fecha : |
21/02/2014 |
|
Actualizado : |
09/10/2017 |
|
Autor : |
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. |
|
Edición : |
5ta. ed. |
|
Fecha 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 claves : |
MEAT. |
|
Thesagro : |
CARNE. |
|
Asunto categoría : |
Q01 Ciencia y tecnología de los alimentos |
|
Marc : |
LEADER 01989nam a2200217 a 4500
001 1019958
005 2017-10-09
008 2012 bl uuuu u00u1 u #d
020 $a978-0757599958
100 1 $aABERLE, E.D.
245 $aPrinciples of meat science.
250 $a5ta. ed.
260 $aDubuque, Iowa : Kendall/Hunt$c2012
300 $a395 p.
500 $aIncludes bibliographies and index.
520 $aChapter 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.
650 $aCARNE
653 $aMEAT
700 1 $aFORREST, J.C.
700 1 $aGERRARD, D.E.
700 1 $aMILLS, E.W.
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA Tacuarembó (TBO) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
|
|
| Registros recuperados : 1 | |
| 1. |  | WICKS, J.; BELINE, M.; GOMEZ, J.F.M.; LUZARDO, S.; SILVA, S.L.; GERRARD, D. Muscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle. Agriculture, v. 9, no. 9, 2019. OPEN ACCESS. Article history: Received: 16 July 2019 // Accepted: 2 September 2019 // Published: 7 September 2019.| Tipo: Artículos en Revistas Indexadas Internacionales | Circulación / Nivel : Internacional - -- |
| Biblioteca(s): INIA Tacuarembó. |
|    |
| Registros recuperados : 1 | |
|
| Expresión de búsqueda válido. Check! |
|
|
