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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
27/02/2018 |
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Data da última atualização: |
14/06/2018 |
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Autoria: |
HEDRICK, H. B.; ABERLE, E. D.; FORREST, J. C.; JUDGE, M. D.; MERKEL, R. A. |
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Título: |
Principles of meat science. |
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Edição: |
3rd ed. |
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Ano de publicação: |
1994 |
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Fonte/Imprenta: |
Iowa: Kendall/Hunt Publishing, 1994. |
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Páginas: |
354 p. |
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ISBN: |
0-8403-8470-X |
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Idioma: |
Inglês |
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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. MenosMeat 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 contaminatio... Mostrar Tudo |
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Palavras-Chave: |
Composição. |
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Thesagro: |
Carne; Refrigeração; Valor Nutritivo. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 04281nam a2200241 a 4500
001 2088247
005 2018-06-14
008 1994 bl uuuu 00u1 u #d
020 $a0-8403-8470-X
100 1 $aHEDRICK, H. B.
245 $aPrinciples of meat science.
250 $a3rd ed.
260 $aIowa: Kendall/Hunt Publishing$c1994
300 $a354 p.
520 $aMeat 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.
650 $aCarne
650 $aRefrigeração
650 $aValor Nutritivo
653 $aComposição
700 1 $aABERLE, E. D.
700 1 $aFORREST, J. C.
700 1 $aJUDGE, M. D.
700 1 $aMERKEL, R. A.
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