Muscle as food

by Bechtel, Peter J.

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Title Statements

Full title :Muscle as food / edited by Peter J. Bechtel.

Summary

An authoritative reference text for graduate students in animal and food science and meat, poultry, and fish industry technologists and researchers provides basic biochemical, nutritional, and compositional data, sensory quality evaluations, and food processing methodology concerning the conversion of animal muscle to meat and meat products. The 10 text chapters, prepared by experts in their respective fields, cover: the basic biochemical properties of meat systems and their post-mortem changes during processing, preservation treatments, and storage; an overview of meat processing and meat product fabrication; unique aspects of meat microbiology; sensory qualities and sensory evaluation methods; and the nutrient composition of meat and meat products. Two of the chapters deal specifically with characteristics of poultry and fish muscles and their processing into meat products.

Emphasis throughout the text has been placed on the detailed properties of muscle proteins. Tabular data and illustrations are included throughout the text and a listing of literature cited is appended to each chapter.

Edition Statements

Publication Date:1986.

Publication Statements

Publisher(s):Academic Press
Place of Publication:Orlando
Language:eng
Publication Date:1986.

The Physical Object

Description:xi, 459 pages : : illustrations ; : 24 cm.

Edition Identifiers

ISBN:0120841908, 9780120841905, 0120841916, 9780120841912
oclc:ocm12420158
LC Classification:TX556.M4
Dewey Decimal:641.3/6

Subjects

biochemistry Food -- Composition food technology Meat Meat and Meat Products meat products Muscle Proteins muscle tissue Muscles nutritive value protein sources Protéines alimentaires Protéines du muscle Protéines musculaires sensory evaluation spierweefsel Valeur nutritive Viande vlees Vlees en vleesproducten