This book, composed of 14 chapters, aims to provide basic information which contributes to the understanding of camel meat production. Topics discussed include camel taxonomy, history and worldwide distribution; camel nutrition and growth; slaughtering and processing; carcass an…
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 conce…
by Wilcke, Harold Ludwig, Altschul, Aaron Mayer
fromFood science and technology
by Martin, Roy E., Simopoulos, Artemis P., Conference on Health Effects of Polyunsaturated Fatty Acids in Seafoods, Washington, D.C.), Kifer, Robert R., National Institutes of Health (U.S.)., Nutrition Coordinating Committee, National Fisheries Institute
This work follows the controversial trade in inexpensive fatty cuts of lamb or mutton, called 'flaps', from the farms of New Zealand and Australia to their primary markets in the Pacific islands of Papua New Guinea, Tonga, and Fiji.
This book is a wide-ranging and interdisciplinary examination and critique of meat consumption by humans, throughout history and around the world. Setting the scene with a chapter on meat's role in human evolution and it's growing influence during the development of agricultural…
South American camelids (Llamas, Alpacas, Vicuñas and Guanacos) are receiving increased interest not only in South America but also on a worldwide scale. They possess some unique features such as their fine fibre and healthy meat, and their high adaptivity to many climatic regi…
by Hocquette, J.F, Gigli, S., (Sergio)
fromEAAP publication
The farming and agri-food sectors are faced with an increasing demand by consumers for high-quality products.The current major questions are thus how to define quality, and how to increase the quality of animal products to satisfy these new requirements. This is the reason why …
Countries in Eastern-Europe are in a lengthy period of rapid changes. Ten Central and Eastern European countries entered the European Union in 2004 and two more entered in 2007. Surrounding countries to the east are in a similar process of change following the disintegration of …
The exploding global consumption of meat is implicated in momentous but greatly underappreciated problems, and industrial livestock production is the driving force behind soaring demand. Following his previous ground-breaking book The Global Food Economy, Tony Weis explains clea…
Planet Without Apes demands that we consider whether we can live with the consequences of wiping our closest relatives off the face of the Earth. The author warns that extinction of the great apes—chimpanzees, bonobos, gorillas, and orangutans—threatens to become a reality with…
The twenty-four essays in this book highlight five significant subject areas: preharvest food-borne pathogen ecology and intervention strategies, postharvest food-borne pathogen ecology, rapid methods and detection strategies for food-borne pathogens, antibiotics and antimicrobi…
Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one pro…
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparati…
This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food now consumed in the UK, a…
