Applied Muscle Biology and Meat Science

Min Du Ph D

ISBN 10: 1420092723 / ISBN 13: 9781420092721

Editore: CRC Press Mai 2009, 2009

Riguardo questo articolo

Neuware - 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.

Codice articolo 9781420092721

Dati bibliografici

• Titolo: Applied Muscle Biology and Meat Science
• Editore: CRC Press Mai 2009
• Data di pubblicazione: 2009
• Lingua: Inglese
• ISBN 10: 1420092723
• ISBN 13: 9781420092721
• Rilegatura: Buch
• Condizione: Neu
• Dimensioni: 254 L x 178 A x 25 P (millimetri) 254 millimetri di larghezza per 178 millimetri di altezza per 25 millimetri di profondità
• Peso: 726 grammi

Descrizione articolo

Riassunto

Many of the difficulties that meat and animal scientists face when attempting to address specific problems―such as stress susceptibility and poor meat quality in swine―stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion to meat. This book provides current knowledge about skeletal muscle and meat, and serves as a platform for further investigation of specific technical issues.

Applied Muscle Biology and Meat Science outlines the tremendous strides made in the field of muscle biology in recent years, particularly pertaining to the understanding of the mechanisms that control skeletal muscle growth and development. With a distinguished international team of contributors, this text discusses the impact these factors have on meat production and quality with worldwide applicability.

This state-of-the-science reference covers a wide range of topics in muscle biology and meat science, including genetic selection, muscle structure and development, muscle protein turnover and meat tenderization, meat quality, collagen, color, lipid, and meat safety. With approximately 85 illustrations and tables, the text focuses on biological changes and the appropriate management techniques for meat animals.

Given recent developments in energy costs and distribution and changes in the commodities markets driven by the demand for biofuels, the challenges for animal production agriculture will only increase. This valuable text furthers understanding of the underlying biological mechanisms that are related to animal and meat production--an understanding that will play an integral role in solving today’s industry challenges.

Informazioni sull?autore

Dr. Min Du is a member of the Animal Science Department faculty at the University of Wyoming. He has published numerous peer-reviewed articles and abstracts and has made multiple invited presentations. He is the section editor for the Journal of Animal Science and Journal of Muscle Foods and is a reviewer for nearly 20 scientific journals and funding agencies.

Dr. Richard McCormick is a member of the Animal Science Department faculty at the University of Wyoming, and he has worked as a guest scientist at the Federal Meat Research Institute in Kulmbach, Germany. For the past 20 years, he has published extensively on collagen biochemistry related to meat science, muscle biology, and cardiac and exercise physiology. Most recently, he initiated genomic studies in models of cardiac (myocardial infarction) and lung (bovine and human high altitude disease) pathologies.