Food & Culinary Science


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Meat Quality: Genetic and Environmental Factors

Wieslaw Przybylski, PhD, David Hopkins, PhD
September 01, 2017

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book...

Controlling Salmonella in Poultry Production and Processing

Scott M. Russell, Ph.D.
October 17, 2016

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...

Fermented Meat Products: Health Aspects

Nevijo Zdolec
August 02, 2016

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad...

Polysaccharides: Natural Fibers in Food and Nutrition

Noureddine Benkeblia
June 25, 2014

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...

Handbook of Meat and Meat Processing, Second Edition

Y. H. Hui
January 11, 2012

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...

Animal Welfare in Animal Agriculture: Husbandry, Stewardship, and Sustainability in Animal Production

Wilson G. Pond, Fuller W. Bazer, Bernard E. Rollin
November 23, 2011

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...

Handbook of Analysis of Edible Animal By-Products

Leo M.L. Nollet, Fidel Toldra
April 01, 2011

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...

Probiotic Foods in Health and Disease

G. B. Nair, Yoshifumi Takeda
February 14, 2011

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...

Encyclopedia of Animal Science, Second Edition - (Two-Volume Set)

Wilson G. Pond, Duane E. Ullrey, Charlotte Kirk Baer
February 01, 2011


Poultry Meat Processing, Second Edition

Casey M. Owens
February 09, 2010

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...

Applied Muscle Biology and Meat Science

Min Du, Ph.D., Richard J. McCormick
May 26, 2009

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...

Handbook of Processed Meats and Poultry Analysis

Leo M.L. Nollet, Fidel Toldra
November 12, 2008

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...