Encyclopedia of meat sciences. [A-F] / [Volume 1], (©2004)

• Record Type: Book
• Further Information: Note: Edited by Werner K. Jensen, Carrick Devine, Michael Dikeman.
• Other Names: Jensen, Werner K; Devine, Carrick; Dikeman, Michael
• Contents: Cover; Editorial Advisory Board; Foreword; Preface; Introduction; Notes on the Subject Index; Additives; A; Animal Breeding and Genetics; Animal Health Risk Analysis; Antibiotics; Automation in the Meat Industry; Bacon Production; B; Biofilm Formation; Biopreservation; Biotechnology in Meat Animal Production; Boar Taint; By-Products; Canning; C; Carcass Chilling and Boning; Carcass Identification and Traceability; Chemical Analysis; Chemical Analysis for Specific Components; Chemical and Physical Characteristics Of Meat; Chemistry and Physics of Comminuted Products. Classification of CarcassesConnective Tissue Structure, Function and Influence on Meat Quality; Conversion of Muscle to Meat; Cooking of Meat; Curing; Cutting and Boning; Decontamination; D; Double-Muscled Animals; Drying; Electrical Stimulation; E; Environmental Impact of Meat Production; Ethnic Meat Products; Exsanguination; Extrusion Technology; Fermentation; F; Fish Inspection; Foreign Bodies; Functional Foods; Genome Projects; G; Growth of Meat Animals; Haccp and Self-Regulation; H; Ham Production; Heat Effects on Meat; Heat Processing Methods; Hot Boning and Chilling; Human Nutrition. Hurdle TechnologyInfectious Diseases of Meat Animals; I; Irradiation; Laboratory Accreditation; L; M; Measurement of Meat Quality, Instrumental; Meat Animals, Origin and Domestication; Meat Marketing; Meat Pricing Systems; Meat Research Institutions; Mechanically Recovered Meat; Microbial Contamination; Microbiological Analysis; Microbiological Safety of Meat; Minced Meats; Modelling in Meat Science; Muscle Fibre Types and Meat Quality; Muscle Structure and Contraction; Nutrient Claims on Packaging; N; Nutrition of Meat Animals: Ruminants; On-Line Measurement of Meat Composition; O; P. PackagingParasites; Patenting Products, Processes and Apparatus; Physical Measurements; Pre-Slaughter Handling; Primary Production Management; Processing Equipment; Production Systems; Professional Organizations; Proteomics; Quality Management; Q; Refrigeration and Freezing Technology; R; Religious Slaughter; Residues in Meat and Meat Products; Risk Analysis and Quantitative Risk Management; Sausage Casings; S; Sausages, Types of; Sensory and Meat Quality, Optimization of; Slaughter, Ethics and the Law; Slaughter-Line Operation; Smoking; Species of Meat Animals; Spoilage, Factors Affecting. StunningTenderizing Mechanisms; T; Tenderness Measurement; Thermophysical Propertie; Appendix; Index; Author. v. 1. A-F -- v. 2. G-O -- v. 3. P-Z, Index.
• Publisher Details: Oxford [England] : Elsevier
• Publication Date: 2004
• Copyright Date: 2004
• Extent: 1 online resource
• Subjects: 664.9003; Meat -- Encyclopedias; Meat industry and trade -- Encyclopedias; Meat industry and trade; Meat; Packing-house products; Engineering; Chemical engineering; TECHNOLOGY & ENGINEERING -- Food Science; Meat; Meat industry and trade; Electronic books; Encyclopedias
• Languages: English
• ISBNs: 9780080924441; 0080924441
• Notes: Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.