Meats

PUBLISHED


Viewing: 1 - 10 of 20
Published:
June 25, 2014
Editor(s):
Noureddine Benkeblia
This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent 
Published:
February 16, 2012
Author(s):
Scott M. Russell, Ph.D.
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the 
Published:
January 11, 2012
Editor(s):
Y. H. Hui
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat 
Published:
November 23, 2011
Editor(s):
Wilson G. Pond, Fuller W. Bazer, Bernard E. Rollin
What constitutes animal welfare? With animals being used for companionship, service, research, food, fiber, and by-products, animal welfare is a topic of great interest and importance to society. As the world’s population continues to increase, a major challenge for society is the maintenance of a 
Published:
April 01, 2011
Editor(s):
Leo M.L. Nollet, Fidel Toldra
Considered high-priced delicacies or waste material to be tossed away, the use and value of offal—edible and inedible animal by-products—depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of 
Published:
February 14, 2011
Editor(s):
G. B. Nair, Yoshifumi Takeda
A blend of fundamental and applied research related to their use, this volume looks at how probiotics can enhance human health. The book covers all aspects of intestinal microflora and offers a comprehensive review of the broad array of effects that can be attributed 
Published:
February 01, 2011
Editor(s):
Duane E. Ullrey, Charlotte Kirk Baer, Wilson G. Pond
Written and edited by a distinguished team of experts, Encyclopedia of Animal Science, Second Edition contains more than 300 entries that explore the broad field of animal science. The second edition discusses topics ranging from adaptation and stress, to zoos and aquariums. With 
Published:
February 09, 2010
Editor(s):
Casey M. Owens, Christine Alvarado, Alan R. Sams
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the 
Published:
May 26, 2009
Editor(s):
Min Du, Ph.D., Richard J. McCormick
Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality in swine—stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion 
Published:
November 12, 2008
Editor(s):
Leo M.L. Nollet, Fidel Toldra
Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 

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