@article{906787,
      recid = {906787},
      author = {Hui, Y. H.},
      title = {Handbook of meat and meat processing [electronic resource]  /},
      publisher = {CRC Press,},
      address = {Boca Raton, Fla. :},
      pages = {xviii, 957 p. :},
      year = {2012},
      note = {Rev. ed. of: Meat science and applications / edited by  Y.H. Hui ... [et al.]. 2001.},
      abstract = {"Preface The consumption of red meat and meat products has  a long history in most cultures. Meat is a source of  nutrients, as well as a sign of wealth in some countries.  Various techniques have been developed in different parts  of the world over the centuries to preserve meat for  extended shelf life and enjoyment. Even nonedible parts of  animals are used for various reasons. Thus, meat, meat  products, and by-products are important to our daily life.  In the past three decades, many books on the science and  technology of meats and meat products have been published.  Many of these books are useful reference texts and well  received by professionals in the meat industries, academia,  and the government. Meat Science and Applications is one  such example. It was published in 2001 by the then Marcel  Dekker of New York. A decade later, the current publisher,  CRC Press, is releasing a second edition of the book with a  new title Handbook of Meat and Meat Processing. The change  in title reflects the expansion of coverage in depth and  breadth from the first edition, as illustrated in the table  of contents of this book. Apart from updating materials in  the first edition, the new edition contains 51 chapters  instead of 27. This second edition is divided into six  parts. Part I covers an overview of the meat processing  industries in the United States followed by chapters on  muscle biology, meat composition, and chemistry. Part II  covers meat attributes and characteristics such as color,  flavor, and analyses. Part III describes the primary  processing of meat, including antemortem and postmortem  slaughter, carcass evaluation, religious status, and so on.  Part IV discusses the principles and applications in the  secondary processing of meat, for example, breading,  curing, and fermentation"--},
      url = {http://library.usi.edu/record/906787},
}