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000913196 019__ $$a1117292311$$a1117701429
000913196 020__ $$a9789811378607$$q(electronic book)
000913196 020__ $$a9811378606$$q(electronic book)
000913196 020__ $$z9789811378591
000913196 0247_ $$a10.1007/978-981-13-7
000913196 035__ $$aSP(OCoLC)on1111951468
000913196 035__ $$aSP(OCoLC)1111951468$$z(OCoLC)1117292311$$z(OCoLC)1117701429
000913196 040__ $$aEBLCP$$beng$$cEBLCP$$dGW5XE$$dEBLCP$$dLQU
000913196 049__ $$aISEA
000913196 050_4 $$aTS1955
000913196 08204 $$a338.4/766492$$223
000913196 1001_ $$aHolloway, Joseph William.
000913196 24510 $$aRed meat science and production.$$nVolume 2,$$pIntrinsic meat character /$$cJoseph William Holloway, Jianping Wu.
000913196 24630 $$aIntrinsic meat character
000913196 260__ $$aSingapore :$$bSpringer,$$c2019.
000913196 300__ $$a1 online resource (316 pages)
000913196 336__ $$atext$$btxt$$2rdacontent
000913196 337__ $$acomputer$$bc$$2rdamedia
000913196 338__ $$aonline resource$$bcr$$2rdacarrier
000913196 504__ $$aIncludes bibliographical references and index.
000913196 5050_ $$aIntro; Preface; Introduction; Contents; Chapter 1: The Red Meat Consumer; Chapter 2: Intrinsic Quality Factors: Carcass Quality Grading Systems; 2.1 Major Global Beef Grading Systems; 2.1.1 USDA Quality Grade; 2.1.1.1 Physiological Age; 2.1.1.2 Marbling; 2.1.1.3 Physiological Age x Marbling Interaction; 2.1.1.4 Degree of Success; 2.1.1.5 Relation to Tenderness; 2.1.2 Meat Standards Australia; 2.1.3 Wagyu Carcass Grading System; 2.1.4 Modeling Beef Quality; Chapter 3: Aroma Intrinsic Character; 3.1 Consumer Preferences; 3.2 Science; 3.3 Production System Elements (Critical Control Points)
000913196 5058_ $$aChapter 4: Visual Intrinsic Character4.1 Portion Size; 4.2 Lean Color; 4.2.1 Consumer Preferences; 4.2.2 Real-Time Objective Measurement; 4.2.3 Science; 4.2.3.1 Association with Texture and Water Content; 4.2.3.2 Myoglobin Oxidation; 4.2.3.3 Variation Among Muscles; 4.2.4 Production System Elements (Critical Control Points); 4.2.4.1 Pre-harvest Strategies; 4.2.4.1.1 Animal Genetics; 4.2.4.1.2 Animal Growth Pattern; 4.2.4.1.3 Animal Diet; 4.2.4.1.4 Animal Management; 4.2.4.2 Postharvest Strategies; 4.2.4.2.1 Stunning Method; 4.2.4.2.2 Aging; 4.2.4.2.3 Muscle Profiling
000913196 5058_ $$a4.2.4.2.4 Modified Atmosphere Packaging (MAP)4.2.4.3 Color of Cooked Red Meat; 4.3 Fat; 4.3.1 Fat Color; 4.3.2 Fat Distribution in Cuts; 4.3.3 Firmness of Fat; Chapter 5: Tenderness Intrinsic Character; 5.1 Consumer Preferences; 5.2 Estimation Methods; 5.2.1 Real-Time Measurement; 5.2.2 Beef Biomarkers; 5.3 Science; 5.3.1 The Sarcomere; 5.3.1.1 Sarcomere Length; 5.3.2 Rigor Mortis; 5.3.3 Proteomics and Meat Tenderness; 5.3.4 Muscle to Meat Conversion; 5.3.5 Proteolysis Post-Slaughter: The Basis of Aging; 5.3.6 Postmortem Glycogen Metabolism and pHu
000913196 5058_ $$a5.3.7 Heat Shock Proteins and Postmortem Proteolysis5.3.7.1 Heat Shock Proteins and Ultimate pH; 5.3.8 Muscle Fiber Type; 5.3.9 Connective Tissue; 5.3.10 Intramuscular Fat; 5.3.11 Interactions; 5.4 Production System Elements (Critical Control Points); 5.4.1 Premortem Management; 5.4.1.1 Animal Genetics; 5.4.1.1.1 Cattle Specie Differences; 5.4.1.1.2 Zebu Genetics; 5.4.1.1.3 European Continental and Asian Beef Breeds; 5.4.1.1.4 Dairy Beef; 5.4.1.1.5 African Tropically Adapted Beef Breeds; 5.4.1.1.6 Heat Shock Proteins; 5.4.1.1.7 Gene Markers for Protein Turnover; 5.4.1.4.7 Growth Pattern and Individual Muscles
000913196 506__ $$aAccess limited to authorized users.
000913196 520__ $$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.
000913196 588__ $$aDescription based on print version record.
000913196 650_0 $$aMeat industry and trade.
000913196 650_0 $$aMeat$$xQuality.
000913196 7001_ $$aWu, Jianping.
000913196 77608 $$iPrint version:$$aHolloway, Joseph William$$tRed Meat Science and Production : Volume 2. Intrinsic Meat Character$$dSingapore : Springer,c2019$$z9789811378591
000913196 852__ $$bebk
000913196 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-981-13-7860-7$$zOnline Access$$91397441.1
000913196 909CO $$ooai:library.usi.edu:913196$$pGLOBAL_SET
000913196 980__ $$aEBOOK
000913196 980__ $$aBIB
000913196 982__ $$aEbook
000913196 983__ $$aOnline
000913196 994__ $$a92$$bISE