دانلود کتاب Lawrie’s Meat Science

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Content:
Related Titles,Front Matter,Copyright,List of Contributors,PrefaceEntitled to full textChapter 1 - Introduction, Pages 1-18, Jeffrey W. Savell
Chapter 2 - Factors Influencing the Growth of Meat Animals, Pages 19-47, Aidan P. Moloney, Mark McGee
Chapter 3 - The Structure and Growth of Muscle, Pages 49-97, Peter P. Purslow
Chapter 4 - Chemical and Biochemical Constitution of Muscle, Pages 99-158, Clemente López-Bote
Chapter 5 - The Conversion of Muscle to Meat, Pages 159-185, Sulaiman K. Matarneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard
Chapter 6 - Meat Microbiology and Spoilage, Pages 187-203, Monique Zagorec, Marie-Christine Champomier-Vergès
Chapter 7 - The Storage and Preservation of Meat: I—Thermal Technologies, Pages 205-230, Youling L. Xiong
Chapter 8 - The Storage and Preservation of Meat: II—Nonthermal Technologies, Pages 231-263, Dong U. Ahn, Aubrey F. Mendonça, Xi Feng
Chapter 9 - The Storage and Preservation of Meat: III—Meat Processing, Pages 265-296
Chapter 10 - Storage and Preservation of Raw Meat and Muscle-Based Food Products: IV Storage and Packaging, Pages 297-327, Joe P. Kerry, Andrey A. Tyuftin
Chapter 11 - The Eating Quality of Meat: I—Color, Pages 329-356, Cameron Faustman, Surendranath P. Suman
Chapter 12 - The Eating Quality of Meat: II—Tenderness, Pages 357-381, David L. Hopkins
Chapter 13 - The Eating Quality of Meat: III—Flavor, Pages 383-417, Mónica Flores
Chapter 14 - The Eating Quality of Meat—IV Water-Holding Capacity and Juiciness, Pages 419-459, Robyn D. Warner
Chapter 15 - The Eating Quality of Meat: V—Sensory Evaluation of Meat, Pages 461-499, Rhonda K. Miller
Chapter 16 - Phenotyping of Animals and Their Meat: Applications of Low-Power Ultrasounds, Near-Infrared Spectroscopy, Raman Spectroscopy, and Hyperspectral Imaging, Pages 501-519, Donato Andueza, Benoît-Pierre Mourot, Jean-François Hocquette, Jacques Mourot
Chapter 17 - Meat Safety—I Foodborne Pathogens and Other Biological Issues, Pages 521-552, Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas
Chapter 18 - Meat Safety: II Residues and Contaminants, Pages 553-583, Marilena E. Dasenaki, Nikolaos S. Thomaidis
Chapter 19 - Meat Authenticity and Traceability, Pages 585-633, Luca Fontanesi
Chapter 20 - Meat Composition and Nutritional Value, Pages 635-659, Jeffrey D. Wood
Chapter 21 - Meat and Health, Pages 661-678, Kerri B. Gehring
Chapter 22 - Edible By-products, Pages 679-696, Herbert W. Ockerman, Lopa Basu, Fidel Toldrá
Index, Pages 697-713