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Title: Applied muscle biology and meat science / edited by Min Du, Richard J. McCormick
Author: Du, Min
McCormick, Richard J.
General Notes: Knowledge of muscle biology is continuing to expand in the food sciences industry, especially the understanding of the mechanisms that control skeletal muscle development, growth, and their impacts on meat production and quality. "Applied Muscle Biology and Meat Science" provides agriculturalists with state-of-the-art information and a platform to further explore this specialized topic. It also gives novices a comprehensive knowledge base in applied muscle biology and meat science. Many existing problems in meat science and production are due to a lack of understanding of the underlying biological mechanisms of the livestock. Careful to avoid gory processing details, the text focuses on biological changes and the appropriate management techniques for meat animals

Publisher: CRC Press,
Publication Place: Boca Raton, Fla. :
ISBN: 9781420092721
1420092723
Subject: Structure
Development
Muskler
Muskelfibre
Vµkst
K²d
Kvalitet
Postmortem forandringer
Fedtvµv
Kollagen
Farve
Myoglobin
Lipider
Oxidation
Aroma, smag
Off-flavour
Fiskek²d
Struktur
Udvikling
Meat -- Quality.
Muscles -- Physiology.
Muscles.
Muscle fibres.
Growth.
Meat.
Quality.
Postmortem changes.
Adipose tissues.
Collagen.
Colour.
Myoglobin.
Lipids.
Oxidation.
Flavour.
Off flavours.
Fish.
Physical Description: xii, 337 s., [10] s. farvelagte tav. : ill. ;

Publication Date: 2009

	Agency:	Collection:	Call No.:	Item Type:	Status:	Copy:	Barcode:	Media Type:
	Muta Agriculture Library	General	664.9 APP	Normal Circulation	Available	1	MU20105082	Book