Muscle Foods : Meat Poultry and Seafood Technology

Burdette C. Breidenstein

ISBN 10: 0412986418 / ISBN 13: 9780412986413

Editore: Springer US, Copernicus, 1994

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Druck auf Anfrage Neuware - Printed after ordering - Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.

Codice articolo 9780412986413

Dati bibliografici

• Titolo: Muscle Foods : Meat Poultry and Seafood Technology
• Editore: Springer US, Copernicus
• Data di pubblicazione: 1994
• Lingua: Inglese
• ISBN 10: 0412986418
• ISBN 13: 9780412986413
• Rilegatura: Buch
• Condizione: Neu
• Dimensioni: 241 L x 160 A x 36 P (millimetri) 241 millimetri di larghezza per 160 millimetri di altezza per 36 millimetri di profondità
• Peso: 1039 grammi

Descrizione articolo

Riassunto

This text offers a unified examination of red meat, poultry, fish, and game. For each topic, the book describes the broad areas of similarity and highlights the differences among muscle foods where they occur. The state-of-the-art coverage by an interdisciplinary group of contributors includes: structure and properties of tissue; edible by-products; microbiology and toxicology; quality assurance; sensory characteristics; nutrient composition; new product development; packaging; merchandizing; and biotechnology. This text is intended for undergraduate and graduate students and serves as a convenient, single-source reference for industry professionals, researchers, staff and federal regulatory personnel. This volume's integration of the science, production, and promotion of muscle foods should enhance the reader's understanding of the muscle food industry and its specific components. Professionals, researchers, and advanced students in meat and food science should benefit from this unified and in-depth treatment of meat, poultry, and seafood. This book should be of interest to food scientists, animal scientists, and should serve as a text for students in these areas.

Contenuti

Historical Perspective And Current Status. Structure and Properties of Tissues. Postmortem Changes in Muscle Foods. Edible By-Products from the Production and Processing of Muscle Foods. Processed Meats/Poultry Seafood. Inspection Grading. Meat. Animal Composition and Its Measurements. Pathogenic Microorganisms and Microbial Toxins Associated with Muscle Foods. Chemical Residues in Muscle Foods. Quality Characteristics. Sensory Methods to Evaluate Muscle Foods. Aspects of Quality Assurance and Ritualistic Practices. Spoilage and Preservation of Muscle Foods. Cookery of Muscle Foods. Nutritional Value of Muscle Foods. Product Development. Packaging Muscle Foods. Methods and Economics of Meat Merchandising. Biotechnology for Muscle Food Enhancement. Glossary. Index