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Lawrie's Meat Science, Sixth Edition

Author: Ralston Andrew Lawrie

Publisher: Woodhead Publishing

Published: 1998-07

Total Pages: 356

ISBN-13: 9781855733954

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.

Lawrie's Meat Science

Author: Fidel Toldra

Publisher: Woodhead Publishing

Published: 2017-04-29

Total Pages: 730

ISBN-13: 0081006977

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Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

Lawrie’s Meat Science

Author: R. A. Lawrie

Publisher: Woodhead Publishing

Published: 2014-01-23

Total Pages: 461

ISBN-13: 184569161X

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Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industry Discusses the importance of biochemistry in production, storage and processing of meat Includes significant advances in meat and meat biochemistry

Lawrie's meat science, Seventh Edition

Author: R. A. Lawrie

Publisher: CRC Press

Published: 2006-12-05

Total Pages: 442

ISBN-13: 9780849387265

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Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing, and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, the seventh edition provides a clear guide that takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science that have taken place in the past eight years, especially in areas of eating quality of meat and meat biochemistry.

Lawrie's Meat Science

Author:

Publisher:

Published: 2006

Total Pages: 442

ISBN-13: 9781615831128

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Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industryDiscusses the importance of biochemistry in production, storage and processing of meatIncludes significant advances in meat and meat biochemistry.

Lawrie's Meat Science

Author: Ralston Andrew Lawrie

Publisher:

Published: 2006

Total Pages: 442

ISBN-13: 9789351072157

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Lawries Meat Science

Author: Fidel Toldr

Publisher: Woodhead Publishing Limited

Published: 2017-05-01

Total Pages: 270

ISBN-13: 9780081006948

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Lawrie's Meat Science 8e provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry including storage and preservation of meat, the eating quality of meat and meat safety. To take into account the increase in complexity of the meat sciences, for the first time the book will be an edited volume, fully revised throughout by leading experts, whilst still retaining the coverage and tone which made the book a classic. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. The volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products. The third section explores the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity and the effect of meat on health. This eighth edition of Lawrie's Meat Science brings this established standard reference work for students, academics and professionals in the meat industry up-to-date for the twenty-first century. The recognized gold- standard reference for the meat industry Now an edited volume - brings together leading experts in each area to provide a complete overview of the meat sciences First new edition in 10 years, includes all the latest advances bringing this new edition completely up-to-date including developments in meat quality, safety and storage

Meat Science

Author: R. A. Lawrie

Publisher: Elsevier

Published: 2013-10-22

Total Pages: 288

ISBN-13: 1483279561

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Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.

Handbook of Meat Processing

Author: Fidel Toldrá

Publisher: John Wiley & Sons

Published: 2010-04-20

Total Pages: 582

ISBN-13: 0813821827

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This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation

Advances in Food and Nutrition Research

Author:

Publisher: Academic Press

Published: 2017-03-17

Total Pages: 330

ISBN-13: 0128119179

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Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand