Download or read book Factors in Flavor and Tenderness of Lamb Beef and Pork and Techniques of Evaluation written by and published by . This book was released on 1962 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1981-02-24 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research

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Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.

Download or read book Research Report written by and published by . This book was released on 1955 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Sensory Evaluation of Meat and Milk Products written by Marianne Elizabeth Murtagh and published by . This book was released on 1974 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Progress Report written by and published by . This book was released on 1969 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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Download or read book Lawrie s Meat Science written by Fidel Toldra and published by Woodhead Publishing. This book was released on 2022-08-26 with total page 892 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal's growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered. - Includes new information on improved added value of meat by-products for increased sustainability - Presents best practices sustainable animal production and meat processing - Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities

Download or read book Evaluation Technologies for Food Quality written by Jian Zhong and published by Woodhead Publishing. This book was released on 2019-04-16 with total page 884 pages. Available in PDF, EPUB and Kindle. Book excerpt: Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. - Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies - Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry - Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods

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Download or read book Research Guidelines for Cookery Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat written by and published by . This book was released on 1995 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ch. 1. Introduction - Ch. 2. Sample preparation - Ch. 3. Cooking methods and procedures - Ch. 4. Guidelines for cooking procedures - Ch. 5. Facilities, preparation and presentation of samples to the panel - Ch. 6. Trained sensory panels - Ch. 7. Test forms - Ch. 8. Consumer panels - Ch. 9. Instrumental measurement of tenderness.

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