Data/hora: 05/06/2024 12:20:08

Biblioteca(s): 	Embrapa Pecuária Sudeste.	
Data corrente: 	25/04/2011	
Data da última atualização: 	01/07/2011	
Autoria: 	ABERLE, E. D.; FORREST, J. C.; GERRARD, D. E.; MILLS, E. W.; HEDRICK, H. B.; JUDGE, M. D.; MERKEL, R. A.	
Título: 	Principles of meat science.	
Edição: 	4.ed.	
Ano de publicação: 	2001	
Fonte/Imprenta: 	Iowa: Kendall/Hunt Publishing, 2001.	
Páginas: 	354 p.	
ISBN: 	0-8403-4827-4	
Idioma: 	Inglês	
Conteúdo: 	Meat as Food; What is Meat?; Muscle as Meat; What is Meat Science?; Meat Consumption and the Economy of a Nation; The Meat Processing Industry in the United
States; Science and Meat; Muscle and Associated Tissues;  Structure and Composition of Animal Tissues; Muscle tissue; Epithelial tissues; Nervous tissue; Connective tissue; Muscle orgenization ; Chemical composition of the animal body; Chemical composition of skeletal muscle; Carcass composition; Growth and deveopment of carcass tissues; Principles and concepts of growth and development; Development and growth of striates muscle; Growth and development of adipose tissue; Growth and development of bone; Changes in body form and composition; Factors that influence carcass composition; The mechanism of muscle; Contraction  of skeletal muscle; Nerves and the nature of stimuli; Contraction of skeletal muscle; Relaxation of skeletal muscle; Sources of energy for muscle contraction And function;  Conversion of muscle to meat and development of meat quality; Homeostasis; Immobilization and exanguination; Chemical and physical changes in postmortem muscle; Factors affecting postmortem changes and meat quality; Properties of fresh meat; Meat quality; Water-holding capacity; Chemical basis of water-holding capacity coloar; Structure, firmnesee and texture; Principles of meat processing; History of meat processing; Basic processing procedures; Microbiology and deterioration of meat; Microbiological principles; Microbial contamination of meat animal; Carcasses and products; Chemical contamination; Deterioration of meat; Storage and preservation of meat Refrigerated storage; Thermal processing; Dehydration; Irradiation; Preservation by chemical ingredients Preservation by packaging; Retail meat merchandising;  Distribution systems; Retail store types; Fresh meat displays; Frozen meat displays; Processed meat displays; Meat for food service; Types of food service; Meat acquisition; Meat cookery; Meat service; Palatability and cookery of meat; Palatability characteristics; Factors associated with meat palatability; Cookery; Serving cooked meat; Nutritive Value of Meat; Proteins; Lipids and Calories; Carbohydrates; Minerals; Vitamins; Variety and Processed Meats; Nutrient retention during heating; Nutrition labeling; Meat inspection and food safety; History; Application and enforcement of inspection laws; Requirements o  granting inspections service; Elements of inspection; Religious inspection and certification; Seafood inspection; Meat grading and evaluation; Types of grading and evaluation; Functions of grades; Federal quality grades; Carcass cutability and federal yield grades; Services offered by the usda grading service; Electronic assessment and sorting of carcasses and fresh meat; By-products of the meat industry; Edible meat by-products; Inedible meat by-products; Hides, skins, and pelts; 
Tallows and greases; Animal feeds and fertilizers; Clue; Pharmaceuticals; Per capita meat consumption in selected countries; Charactreristics of muscle fibers in domestic  meat animals and birds; Elemental composition.;Meat as a food; Muscle and associated tissues; Structure and composition of muscle and associated tissues; Growth and development of carcass tissues; The mechanism of muscle contraction; Meat science; Conversion of muscle to meat and development of meat quality; Properties of fresh meat; Principles of meat processing; Microbiology, deterioration and contamination of meat; Storage and preservation of meat; Retail meat merchandising; Meat for food service; Palatability and cookery of meat; Nutritive value of meat; Meat inspection; Meat grading and evaluation; By-products of the meat industry.	
Palavras-Chave: 	Composição.	
Thesagro: 	Carne; Refrigeração; Valor Nutritivo.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Pecuária Sudeste (CPPSE)	
Exemplares: 	CPPSE - (20288-1) - ADC - LV - PP - 664.9 - A145p - 2011.04996 - DIS