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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha : |
21/02/2014 |
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Actualizado : |
09/10/2017 |
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Autor : |
ABERLE, E.D.; FORREST, J.C.; GERRARD, D.E.; MILLS, E.W. |
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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. |
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Título : |
Principles of meat science. |
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Edición : |
5ta. ed. |
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Fecha de publicación : |
2012 |
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Fuente / Imprenta : |
Dubuque, Iowa : Kendall/Hunt, 2012. |
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Páginas : |
395 p. |
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ISBN : |
978-0757599958 |
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Idioma : |
Inglés |
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Notas : |
Includes bibliographies and index. |
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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. |
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Palabras claves : |
MEAT. |
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Thesagro : |
CARNE. |
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Asunto categoría : |
Q01 Ciencia y tecnología de los alimentos |
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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.
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Registro original : |
INIA Tacuarembó (TBO) |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha actual : |
02/05/2018 |
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Actualizado : |
09/10/2019 |
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Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
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Autor : |
COSTA, R.A. DA; CAFFARENA, D.; MIRAZO, S.; DIAB, S.; CASAUX, L.; MAYA, L.; ARBIZA, J.; RIET-CORREA, F.; GIANNITTI, F. |
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Afiliación : |
RICARDO ALMEIDA DA COSTA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; RUBEN DARÍO CAFFARENA LEDESMA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SANTIAGO MIRAZO, Facultad de Ciencias, UDELAR, Montevideo, Uruguay.; SANTIAGO DIB, California Animal Health and Food Safety Laboratory, 8 University of California, Davis, California, Estados Unidos.; MARÍA LAURA CASAUX, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; LETICIA MAYA, Laboratorio de Virología Molecular, CENUR Litoral Norte, UdelaR, Uruguay.; JUAN ARBIZA, Facultad de Ciencias, UDELAR, Montevideo, Uruguay.; FRANKLIN RIET-CORREA AMARAL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FEDERICO GIANNITTI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Neumonía por el virus respiratorio sincitial bovino (BRSV) en bovinos lecheros de Colonia, Uruguay. |
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Fecha de publicación : |
2017 |
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Fuente / Imprenta : |
In: Jornadas Uruguayas de Buiatría, 45., 2017, Paysandú, Uy., Matto, C.; Delpiazzo, R.(Ed.). Trabajos presentados. Paysandú: Centro Médico Veterinario de Paysandú/Sociedad Uruguaya de Buiatría, 2017. |
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Idioma : |
Español |
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Palabras claves : |
COMPLEJO RESPIRATORIO BOVINO (CRB); PLATAFORMA SALUD ANIMAL; SALUD ANIMAL. |
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Thesagro : |
ENFERMEDADES RESPIRATORIAS. |
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Asunto categoría : |
L74 Trastornos misceláneos de los animales |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/9418/1/JUB-n.-45.2017.Costa-et-al-Neumonia.pdf
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Marc : |
LEADER 00900nam a2200241 a 4500
001 1058510
005 2019-10-09
008 2017 bl uuuu u01u1 u #d
100 1 $aCOSTA, R.A. DA
245 $aNeumonía por el virus respiratorio sincitial bovino (BRSV) en bovinos lecheros de Colonia, Uruguay.$h[electronic resource]
260 $aIn: Jornadas Uruguayas de Buiatría, 45., 2017, Paysandú, Uy., Matto, C.; Delpiazzo, R.(Ed.). Trabajos presentados. Paysandú: Centro Médico Veterinario de Paysandú/Sociedad Uruguaya de Buiatría$c2017
650 $aENFERMEDADES RESPIRATORIAS
653 $aCOMPLEJO RESPIRATORIO BOVINO (CRB)
653 $aPLATAFORMA SALUD ANIMAL
653 $aSALUD ANIMAL
700 1 $aCAFFARENA, D.
700 1 $aMIRAZO, S.
700 1 $aDIAB, S.
700 1 $aCASAUX, L.
700 1 $aMAYA, L.
700 1 $aARBIZA, J.
700 1 $aRIET-CORREA, F.
700 1 $aGIANNITTI, F.
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INIA La Estanzuela (LE) |
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