martes, 13 de enero de 2009

La Ciencia de la Carne y Aplicaciones

Publicado por Maverick Panditas


Meat Science and Applications
Autor: Y H. Hu., Wai-Kit Nip, Robert W. Rogers, Owen A. Young
Idioma: Inglés
Número de páginas: 674
Materia: Veterinaria, Salud Pública
Año: 2001
Formato: PDF
ISBN: 0824705483

CONTENIDO:

I. MEAT SCIENCE: CHEMISTRY, BIOCHEMISTRY AND BIOTECHNOLOGY
1. Meat Composition
2. Postmortem Muscle Chemistry
3. Meat Color
4. Flavors of Meat Products
5. Analytical Methods
6. Meat Biotechnology
II. MEAT SAFETY
7. Microbiology of Meats
8. Meat Safety
9. Drug Residues in Meat: Emerging Issues
III. SLAUGHTERING AND CARCASS PROCESSING
10. Antemortem Handling and Welfare
11. Slaughtering and Processing Equipment
12. Carcass Processing: Factors Affecting Quality
13. Carcass Processing: Quality Controls
14. Electrical Inputs and Meat Processing
IV. PROCESSING MEATS
15. Meat and Meat Products
16. Spices and Flavorings for Meat and Meat Products
17. Intermediate-Moisture Meat and Dehydrated Meat
18. Manufacturing of Reduced-Fat, Low-Fat, and Fat-Free Emulsion Sausage
19. Meat Packaging: Protection, Preservation, and Presentation
20. Meat Curing Technology
21. Meat Smoking Technology
22. Meat Canning Technology
23. Meat Fermentation Technology
V. MEAT PRODUCTION BY-PRODUCTS, WORKERS SAFETY AND WASTE MANAGENENT
24. Meat Production
25. Meat Co-Products
26. Occupational Safety
27. Waste Management


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