Download PDF by C. Devine, M. Dikeman: Encyclopedia of meat sciences

By C. Devine, M. Dikeman

ISBN-10: 0123847311

ISBN-13: 9780123847317

The Encyclopedia of Meat Sciences, moment Edition, ready through a world workforce of specialists, is a reference paintings that covers all vital elements of meat technology from sturdy to desk. Its themes diversity from muscle body structure, biochemistry (including submit mortem biochemistry), and processing tactics to the tactics of tenderization and style improvement, a variety of processed meat items, animal construction, microbiology and nutrients safeguard, and carcass composition. It additionally considers animal welfare, animal genetics, genomics, client concerns, ethnic meat items, food, the historical past of every species, cooking systems, human well-being and food, and waste administration.

Fully updated, this significant reference paintings offers a useful resource of data for either researchers nutrition scientists. It appeals to all these in need of a one-stop advisor to the beef sciences.

  • More than two hundred articles protecting all parts of meat sciences
  • Substantially revised and up to date because the earlier variation was once released in 2004
  • Full colour throughout

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Extra info for Encyclopedia of meat sciences

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Journal of Food Science 62, 198–202. , 2005. Reducing sodium intake from meat products. Meat Science 70, 531–541. , 2007. Cured meat products without direct addition of nitrate or nitrite: What are the issues. Meat Science 77, 136–147. , 2009. Ingredients in Meat Products: Properties, Functionality and Applications. htm Food and Agriculture Organization of the United Nations, Regional Office for Asia and the Pacific, CURED MEAT CUTS. htm Food and Agriculture Organization of the United Nations, Regional Office for Asia and the Pacific, NON-MEAT INGREDIENTS.

Soy flour is an effective water-holder but in spite of its high protein content it has limited ability to participate in protein–protein interactions or fat emulsification. Soy flour may be partially purified by removal of much of the carbohydrate. The resulting soy protein concentrate (SPC) is approximately 70% protein, has much less beany flavor, and has improved protein functionality. SPC is often jet-cooked to further improve its protein functionality. Jet-cooked SPC exhibits excellent ability to interact with meat protein contributing to product firmness.

Ingredients described as extenders typically allow for reduced product cost while serving other important functions as well. A common functional property of most extenders is waterholding. Water-holding capacity is an especially important property because most cost reduction comes from the addition of water along with the extender. Ingredients are sometimes called binders when they are used primarily for increasing the water-holding capacity of a product or also if they improve fatholding and emulsion stability.

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Encyclopedia of meat sciences by C. Devine, M. Dikeman


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