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(Ebook) Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies (Woodhead Publishing in Food Science, Technology and Nutrition) by Joseph Kerry, D.A. Ledward ISBN 9781420077902, 1420077902

SKU: EBN-2437680

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Instant download (eBook) Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies (Woodhead Publishing in Food Science, Technology and Nutrition) after payment.

Authors:Joseph Kerry, D.A. Ledward

Pages:660 pages.

Year:2009

Editon:1

Publisher:CRC Press

Language:english

File Size:3.22 MB

Format:pdf

ISBNS:9781420077902, 1420077902

Categories: Ebooks

Product desciption

(Ebook) Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies (Woodhead Publishing in Food Science, Technology and Nutrition) by Joseph Kerry, D.A. Ledward ISBN 9781420077902, 1420077902

A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions.

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