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000913188 019__ $$a1117306944$$a1117702308
000913188 020__ $$a9789811378560
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000913188 020__ $$z9789811378553
000913188 0247_ $$a10.1007/978-981-13-7
000913188 035__ $$aSP(OCoLC)on1111948012
000913188 035__ $$aSP(OCoLC)1111948012$$z(OCoLC)1117306944$$z(OCoLC)1117702308
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000913188 049__ $$aISEA
000913188 050_4 $$aTS1955
000913188 08204 $$a338.4/766492$$223
000913188 1001_ $$aHolloway, Joseph William.
000913188 24510 $$aRed Meat Science and Production.$$nVolume 1,$$pThe Consumer and Extrinsic Meat Character /$$cJoseph William Holloway, Jianping Wu.
000913188 24630 $$aConsumer and Extrinsic Meat Character
000913188 260__ $$aSingapore :$$bSpringer,$$c2019.
000913188 300__ $$a1 online resource (254 pages)
000913188 336__ $$atext$$btxt$$2rdacontent
000913188 337__ $$acomputer$$bc$$2rdamedia
000913188 338__ $$aonline resource$$bcr$$2rdacarrier
000913188 506__ $$aAccess limited to authorized users.
000913188 520__ $$aThis book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
000913188 588__ $$aDescription based on print version record.
000913188 650_0 $$aMeat industry and trade.
000913188 650_0 $$aMeat$$xQuality.
000913188 7001_ $$aWu, Jianping.
000913188 77608 $$iPrint version:$$aHolloway, Joseph William$$tRed Meat Science and Production : Volume 1. the Consumer and Extrinsic Meat Character$$dSingapore : Springer,c2019$$z9789811378553
000913188 852__ $$bebk
000913188 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-981-13-7856-0$$zOnline Access$$91397441.1
000913188 909CO $$ooai:library.usi.edu:913188$$pGLOBAL_SET
000913188 980__ $$aEBOOK
000913188 980__ $$aBIB
000913188 982__ $$aEbook
000913188 983__ $$aOnline
000913188 994__ $$a92$$bISE