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000906787 010__ $$z  2011046276
000906787 020__ $$z9781439836835 
000906787 020__ $$z9781439836842 $$q(electronic book)
000906787 035__ $$a(MiAaPQ)EBC846037
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000906787 035__ $$a(OCoLC)774276687
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000906787 050_4 $$aTX373$$b.M393 2012
000906787 08204 $$a664/.92$$223
000906787 24500 $$aHandbook of meat and meat processing$$h[electronic resource] /$$ceditor, Y.H. Hui.
000906787 250__ $$a2nd ed.
000906787 260__ $$aBoca Raton, Fla. :$$bCRC Press,$$c2012.
000906787 300__ $$axviii, 957 p. :$$bill.
000906787 500__ $$aRev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001.
000906787 504__ $$aIncludes bibliographical references.
000906787 5050_ $$apt. 1. Meat industries -- pt. 2. Meat science -- pt. 3. Quality and other attributes -- pt. 4. Primary processing -- pt. 5. Secondary processing : principles and applications -- pt. 6. Secondary processing : products manufacturing -- pt. 7. Meat safety and workers safety.
000906787 506__ $$aAccess limited to authorized users.
000906787 520__ $$a"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"--$$cProvided by publisher.
000906787 650_0 $$aMeat.
000906787 650_0 $$aMeat industry and trade.
000906787 7001_ $$aHui, Y. H.$$q(Yiu H.)
000906787 7300_ $$aMeat science and applications.
000906787 852__ $$bebk
000906787 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=846037$$zOnline Access
000906787 909CO $$ooai:library.usi.edu:906787$$pGLOBAL_SET
000906787 980__ $$aEBOOK
000906787 980__ $$aBIB
000906787 982__ $$aEbook
000906787 983__ $$aOnline