Analytical techniques in meat science. (2021)

• Record Type: Book
• Further Information: Note: V.V. Kulkarni, P.S. Girish, S.B. Barbuddhe, B.M. Naveena, M. Muthukumar.
• Authors: Kulkarni, V. V; Girish, P. S; Barbuddhe, S. B; Naveena, B. M; Muthukumar, M
• Contents: 1. Sampling of Meat for Physico-chemical analysis 2. Moisture Estimation in Meat 3. Meat Protein Analysis 4. Meat Lipid Analysis 5. Mineral Analysis in Meat 6. Tests for Determining Functional Properties of Meat 7. Analysis of Curing Ingredients in Meat and Meat Products 8. Tests for Determination of Keeping Quality of Meat 9. Quick Tests used for Detecting Meat Quality 10. Physico-Chemical Properties of Oils and Fats 11. Techniques for Microbiological Quality Evaluation of Meat 12. Physico-chemical Techniques for Species Identification of Meat 13. Molecular Techniques for Species Identification of Meat 14. Proteomic Tools for Meat Quality Evaluation 15. Techniques in Muscle Cell Culture 16. Detection of Chemical Residues in Meat 17. Sensory Evaluation of Meat Products 18. Techniques for Characterization of Slaughterhouse Effluent 19. Storage and Handling of Laboratory Consumables
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2021
• Extent: 1 online resource, illustrations (black and white)
• Subjects: 664.907; Meat -- Analysis; Meat -- Quality
• Languages: English
• ISBNs: 9781000480924; 9781000480887; 9781003230892
• Related ISBNs: 9781032138015
• Notes: Note: Description based on CIP data; resource not viewed.
• 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.