04339nam a2200265 a 450000100080000000500110000800800410001902000180006010000180007824500320009625000100012826000400013830000110017852037090018965000100389865000190390865000200392765300170394770000190396470000190398370000170400270000190401970000170403870000180405518866412011-07-01       2001    bl uuuu      00u1 u    #d  a0-8403-4827-41 aABERLE, E. D.  aPrinciples of meat science.  a4.ed.  aIowa: Kendall/Hunt Publishingc2001  a354 p.  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.  aCarne  aRefrigeração  aValor Nutritivo  aComposição1 aFORREST, J. C.1 aGERRARD, D. E.1 aMILLS, E. W.1 aHEDRICK, H. B.1 aJUDGE, M. D.1 aMERKEL, R. A.