|
|
Registro Completo |
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. 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 |
Palavras-Chave: |
Composição. |
Thesagro: |
Carne; Refrigeração; Valor Nutritivo. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 04339nam a2200265 a 4500 001 1886641 005 2011-07-01 008 2001 bl uuuu 00u1 u #d 020 $a0-8403-4827-4 100 1 $aABERLE, E. D. 245 $aPrinciples of meat science. 250 $a4.ed. 260 $aIowa: Kendall/Hunt Publishing$c2001 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 $aFORREST, J. C. 700 1 $aGERRARD, D. E. 700 1 $aMILLS, E. W. 700 1 $aHEDRICK, H. B. 700 1 $aJUDGE, M. D. 700 1 $aMERKEL, R. A.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registros recuperados : 1 | |
1. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | AUGUSTIN, E.; MORAES, E. C.; D'OLIVEIRA, L. O. B.; OSÓRIO, V. A.; COUTO, M. E. O.; PETERS, J. A.; SALLES, L. A. B. de. A cultura do aspargo. Brasília, DF: Embrapa-SPI; Pelotas: Embrapa-CPACT, 1993. 60 p. (Coleção plantar, 8).Tipo: Autoria/Organização/Edição de Livros |
Biblioteca(s): Embrapa Semiárido; Embrapa Unidades Centrais. |
| ![Visualizar detalhes do registro](/consulta/web/img/visualizar.png) ![Acesso ao objeto digital](/consulta/web/img/pdf.png) ![Imprime registro no formato completo](/consulta/web/img/print.png) |
Registros recuperados : 1 | |
|
Expressão de busca inválida. Verifique!!! |
|
|