Improving the Sensory and Nutritional Quality of Fresh Meat New Technologies
| Author/creator | Kerry, J. P. Editor |
| Other author | Ledward, D. A. Editor |
| Format | Electronic |
| Publication Info | Sawston : Woodhead Publishing Limited |
| Description | 680 p. ill 23.400 x 015.600 cm. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences 2009 |
| Subjects |
| Summary | Annotation Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyses the scientific basis of meat quality attributes, such as texture, colour and flavour. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9781845693435 |
| ISBN | 1845693434 (Trade Cloth) Active Record |
| Stock number | 00051468 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |