Red Meat Science and Production

Volume 1. The Consumer and Extrinsic Meat Character

Häftad, Engelska, 2020

AvJoseph William Holloway,Jianping Wu

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This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.

Produktinformation

Utgivningsdatum2020-08-16
Mått155 x 235 x undefined mm
FormatHäftad
SpråkEngelska
Antal sidor246
FörlagSpringer Verlag, Singapore
ISBN9789811378584

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Chapter 1. Introduction.- Chapter 2. The Red Meat Consumer.- Chapter 3. Safety.- Chapter 4. Traceability.- Chapter 5. Intrinsic Quality Factors: Carcass Quality Grading Systems.- Chapter 6. Intrinsic Quality Factors: Aroma.- Chapter 7. Intrensic Quality Factors: Tenderness .- Chapter 8. Intrensic Quality Factors: Juiciness.- Chapter 9. Intrensic Quality Factors: Flavor.- Chapter 10. Extrinsic Quality Factors:Price.- Chapter 11. Extrensic Quality Factors: Healthfulness.- Chapter 12. Extrensic Quality Factors: Environmental Impact.- Chapter 13. Extrensic Quality Factors: Humane Animal Management.- Chapter 14. Meat By-products.- Chapter 15. Integrated Global Red Meat.

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