Download or read book Muscle Foods written by Burdette C. Breidenstein and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Download or read book Handbook of Muscle Foods Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2008-11-10 with total page 990 pages. Available in PDF, EPUB and Kindle. Book excerpt: In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t
Download or read book Antioxidants in Muscle Foods written by Eric A. Decker and published by John Wiley & Sons. This book was released on 2000-02-14 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. Photographs, illustrations, charts, and tables accompany in-depth discussions on: * Oxidative processes in muscle foods * Dietary strategies for improving the oxidative stability of muscle foods * The beneficial impact of vitamin E supplementation on meat quality * Economic and safety implications of nutritionally modified meat * Food industry applications involving meat, poultry, and seafood * Animal nutrition and muscle biochemistry * New areas where nutritional strategies can improve meat quality
Download or read book Meat Science and Nutrition written by Muhammad Sajid Arshad and published by BoD – Books on Demand. This book was released on 2018-10-10 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.
Download or read book Encyclopedia of Human Nutrition written by Lindsay Allen and published by Elsevier. This book was released on 2005-07-20 with total page 2388 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Human Nutrition, Second Edition is a thorough revision and 20% expansion of the 1998 release, reflecting the continuing scientific advances in the field of human nutrition. Now a four-volume set, nearly 300 articles with concise, up-to-date information are complemented by an award-winning indexing system. Included is expanded coverage of epidemiology of diet-related diseases, functional foods, food safety, clinical nutrition and gastrointestinal disorders. Virtually everyone will find the Encyclopedia of Human Nutrition an easy-to-use resource making it an ideal reference choice for both the professional and the non-professional alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. FEATURES OF SECOND PRINT EDITION Now a four-volume set with over 250 articles Expanded coverage of epidemiology of diet-related diseases, functional foods, food safety, and gastrointestinal disorders, among other topics ONLINE FEATURES AND FUNCTIONALITIES Browse the whole work by volume, authors or article titles Full and extensive subject index can be searched or browsed online, and takes you directly to the indexed paragraph, section, figure or table Basic and advanced search functionality across the entire work or by specific volume Users can build, save and re-run seraches, as well as combine saved searches Extensive internal cross-referencing and dynamic linking from biliographic references to primary-source material, increasing the scope of your research rapidly and effectively All articles available as full-text HTML files, or as PDF files that can be viewed, downloaded or printed in their original format
Download or read book Eat for Life written by National Academy of Sciences and published by National Academies Press. This book was released on 1992-01-01 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club
Download or read book The Lean Muscle Diet written by Lou Schuler and published by Rodale. This book was released on 2014-12-23 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research shows that although people can lose 5 to 10 percent of their body weight on any given diet, dieting itself is a consistent predictor of future weight gain. Why? At some point, everyone stops dieting. The Lean Muscle Diet solves the sustainability problem while offering immediate results. It’s simple: act as if you already have the body you want. If a reader is, say, a 220-pound man who wants to become a muscular 180-pounder, he then uses The Lean Muscle Diet's formula to eat and train to sustain a 180-pound body. The transformation begins immediately, and the results last for life. Lou Schuler, who has sold more than one million copies of his fitness books worldwide, and Alan Aragon, nutrition advisor to Men's Health, have created an eating and "metabolically expensive" exercise plan designed to melt fat while building muscle. The best part? The plan allows readers to eat their favorite foods, no matter how decadent. With full support from Men's Health, The Lean Muscle Diet delivers a simple--and simply sustainable--body transformation plan anyone can use.
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 Encyclopedia of Human Nutrition written by and published by Academic Press. This book was released on 2012-12-28 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: The role of nutrition in improving quality of life and combating disease is undeniable — and researchers from different disciplines are bringing their perspectives to bear on this fundamental topic. The 4-volume Encyclopedia of Human Nutrition, Third Edition, is a thorough revision of the previous award-winning version and reflects the scientific advances in the field of human nutrition. It presents the latest understanding on a wide range of nutrition-related topics including food safety, weight management, vitamins, bioengineering of foods, plant based diet and raw foods among others. New articles on organic food, biofortification, nutritional labeling and the effect of religious customs on diet, among many others, reflect the dedication to currency in this revision. It not only contains the most current and thorough information available on the topic, but also contains broader cross-referencing on emerging opportunities for potential treatment and prevention of diseases. An ideal starting point for scientific research, Encyclopedia of Human Nutrition, Third Edition, continues to provide authoritative information in an accessible format, making this complex discipline available to readers at both the professional and non-professional level. Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries Approximately 30% new content ensures readers have the latest research information Extensive cross-referencing provides key connections between topics in this multidisciplinary field Presents current information on relationships between disease and nutrition Covers thoroughly topics ranging from nutrient biochemistry and function to clinical nutrition and the epidemiology of diet, health and disease.
Download or read book Quality Attributes of Muscle Foods written by Youling L. Xiong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.
Download or read book Composition of Foods written by and published by . This book was released on 1982 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Diet and Health written by National Research Council and published by National Academies Press. This book was released on 1989-01-01 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Download or read book Handbook of Mineral Elements in Food written by de la Guardia and published by John Wiley & Sons. This book was released on 2015-04-20 with total page 792 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mineral elements are found in foods and drink of all differenttypes, from drinking water through to mothers’ milk. Thesearch for mineral elements has shown that many trace andultratrace-level elements presented in food are required for ahealthy life. By identifying and analysing these elements, it ispossible to evaluate them for their specific health-givingproperties, and conversely, to isolate their less desirableproperties with a view to reducing or removing them altogether fromsome foods. The analysis of mineral elements requires a number ofdifferent techniques – some methods may be suitable for onefood type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the firstbook to bring together the analytical techniques, the regulatoryand legislative framework, and the widest possible range of foodtypes into one comprehensive handbook for food scientists andtechnologists. Much of the book is based on the authors’ owndata, most of which is previously unpublished, making theHandbook of Mineral Elements in Food a vital andup-to-the-minute reference for food scientists in industry andacademia alike. Analytical chemists, nutritionists and food policymakers will also find it an invaluable resource. Showcasing contributions from international researchers, andconstituting a major resource for our future understanding of thetopic, the Handbook of Mineral Elements in Food is anessential reference and should be found wherever food science andtechnology are researched and taught.
Download or read book Sustainable Production Technology in Food written by Jose M. Lorenzo and published by Academic Press. This book was released on 2021-08-06 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives. - Presents a comprehensive discussion around the technological advances of sustainable food production - Addresses the current relationship between food production and sustainability - Focuses on how technology can impact the sustainability of the food production system
Download or read book Energy Value of Foods written by Annabel Laura Merrill and published by . This book was released on 1955 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Swine Research written by United States. Cooperative State Research Service. Current Research Information System and published by . This book was released on 1983 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt:
