Data/hora: 09/06/2024 06:37:33

Biblioteca(s): | Embrapa Gado de Corte.
Data corrente: | 02/10/1997
Data da última atualização: | 01/08/2011
Autoria: | BAILEY, A. J.; LIGHT, N. D.
Título: | Connective tissue in meat and meat products.
Ano de publicação: | 1989
Fonte/Imprenta: | London: Elsevier, 1989.
Páginas: | 356 p.
ISBN: | 1-85166-284-7
Idioma: | Inglês
Conteúdo: | Molecular composition of connective tissues. General aspects of the connective tissue of meat. The structure and function of muscles. Conversion of muscle to meat. Meat and meat connective tissue. Morphological organization of collagenous tissues. Non-collagenous components of meat connective tissue. Elastin. Proteoglycans. Adipose tissue and offal. Molecular land fibre structure of collagen. Genes, biosynthesis and degradation of collagen. Fibre formation and stabilisation of collagen. Elastin, proteoglycans and glycoproteins. Structure and localisation of connective tissue components in muscle. Mechanical and thermal properties of connective tissue. The role of connective tissue in determining the textural quality of meat. The effects of ante- and post-mortem factors on meat connective tissue: growth rate, handling and conditioning. Connective tissue in meat products. Collagen in the diet and nutritional properties of meat collagen. Preparation and analysis of meat connective tissue and collagen types. Physical and sensory methods of analysis.
Palavras-Chave: | Quality.
Thesagro: | Carne; Qualidade; Tecido.
Thesaurus Nal: | connective tissues; meat.
Categoria do assunto: | --
Registro original: | Embrapa Gado de Corte (CNPGC)
Exemplares: | CNPGC - (1845-1) - ADC - LV - PP - 641.36 - B155c - 2006.00022 - DIS