Description

Book Synopsis
Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets.

Table of Contents

Contributors xv

Chapter 1 Growth of Muscle from the Myoblast toWhole Muscle 1
Terry Brandebourg

Chapter 2 Animal Growth and Empty Body Composition 29
Michael Dikeman

Chapter 3 Muscle Structure and Cytoskeletal Proteins 49
Chris R. Kerth

Chapter 4 Muscle Metabolism and Contraction 65
Chris R. Kerth

Chapter 5 Converting Muscle to Meat: The Physiology of Rigor 79
Kirk W. Braden

Chapter 6 Meat Tenderness 99
Chris R. Kerth

Chapter 7 Water-Holding Capacity of Meat 119
Jason K. Apple and Janeal W.S. Yancey

Chapter 8 Lipids and Lipid Oxidation 147
Kyle Willian

Chapter 9 Meat Color 177
Richard Mancini

Chapter 10 Meat Cookery 199
Clinton Rowe and Chris R. Kerth

Chapter 12 Untrained Sensory Panels 215
Patricia C. Curtis

Chapter 13 Consumer Sensory Panels 233
Ryan Cox

Chapter 14 Preventing Foodborne Illness 249
Michael A. Davis

Index 283

A color plate section is located between pages 192 and 193.

The Science of Meat Quality

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    A Hardback by Chris R. Kerth

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      Book details

      Publisher John Wiley and Sons Ltd
      Published 3 May 2013
      ISBN-13 9780813815435
      978-0813815435
      ISBN-10 0813815436
      Also in:
      Biology, life sciences Animal husbandry

      Description

      Book Synopsis
      Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets.

      Table of Contents

      Contributors xv

      Chapter 1 Growth of Muscle from the Myoblast toWhole Muscle 1
      Terry Brandebourg

      Chapter 2 Animal Growth and Empty Body Composition 29
      Michael Dikeman

      Chapter 3 Muscle Structure and Cytoskeletal Proteins 49
      Chris R. Kerth

      Chapter 4 Muscle Metabolism and Contraction 65
      Chris R. Kerth

      Chapter 5 Converting Muscle to Meat: The Physiology of Rigor 79
      Kirk W. Braden

      Chapter 6 Meat Tenderness 99
      Chris R. Kerth

      Chapter 7 Water-Holding Capacity of Meat 119
      Jason K. Apple and Janeal W.S. Yancey

      Chapter 8 Lipids and Lipid Oxidation 147
      Kyle Willian

      Chapter 9 Meat Color 177
      Richard Mancini

      Chapter 10 Meat Cookery 199
      Clinton Rowe and Chris R. Kerth

      Chapter 12 Untrained Sensory Panels 215
      Patricia C. Curtis

      Chapter 13 Consumer Sensory Panels 233
      Ryan Cox

      Chapter 14 Preventing Foodborne Illness 249
      Michael A. Davis

      Index 283

      A color plate section is located between pages 192 and 193.

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