Food & Culinary Science

Meats

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Polysaccharides: Natural Fibers in Food and Nutrition

Noureddine Benkeblia
October 23, 2017

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...

Advanced Technologies for Meat Processing, Second Edition

Fidel Toldrá, Leo M. L. Nollet
October 05, 2017

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and...

Advances in Meat Processing Technology

Alaa El-Din A. Bekhit
October 03, 2017

This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability....

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...

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

PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT e-reference@taylorandfrancis.com...

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...

Conferences

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