Logo - springer
Slogan - springer

Food Science & Nutrition | Muscle Foods - Meat Poultry and Seafood Technology

Muscle Foods

Meat Poultry and Seafood Technology

Breidenstein, Burdette C., Kinsman, Donald M., Kotula, Anthony W.

1994, XIV, 574 p.

Available Formats:
eBook
Information

Springer eBooks may be purchased by end-customers only and are sold without copy protection (DRM free). Instead, all eBooks include personalized watermarks. This means you can read the Springer eBooks across numerous devices such as Laptops, eReaders, and tablets.

You can pay for Springer eBooks with Visa, Mastercard, American Express or Paypal.

After the purchase you can directly download the eBook file or read it online in our Springer eBook Reader. Furthermore your eBook will be stored in your MySpringer account. So you can always re-download your eBooks.

 
$199.00

(net) price for USA

ISBN 978-1-4757-5933-4

digitally watermarked, no DRM

Included Format: PDF

download immediately after purchase


learn more about Springer eBooks

add to marked items

Hardcover
Information

Hardcover version

You can pay for Springer Books with Visa, Mastercard, American Express or Paypal.

Standard shipping is free of charge for individual customers.

 
$259.00

(net) price for USA

ISBN 978-0-412-98641-3

free shipping for individuals worldwide

usually dispatched within 3 to 5 business days


add to marked items

Softcover
Information

Softcover (also known as softback) version.

You can pay for Springer Books with Visa, Mastercard, American Express or Paypal.

Standard shipping is free of charge for individual customers.

 
$259.00

(net) price for USA

ISBN 978-1-4757-5935-8

free shipping for individuals worldwide

usually dispatched within 3 to 5 business days


add to marked items

Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.

Content Level » Research

Keywords » Seafood - biotechnology - food industry - microorganism - processing - quality assurance - toxin

Related subjects » Food Science & Nutrition

Table of contents 

Historical Perspective And Current Status. Structure and Properties of Tissues. Postmortem Changes in Muscle Foods. Edible By-Products from the Production and Processing of Muscle Foods. Processed Meats/Poultry Seafood. Inspection Grading. Meat. Animal Composition and Its Measurements. Pathogenic Microorganisms and Microbial Toxins Associated with Muscle Foods. Chemical Residues in Muscle Foods. Quality Characteristics. Sensory Methods to Evaluate Muscle Foods. Aspects of Quality Assurance and Ritualistic Practices. Spoilage and Preservation of Muscle Foods. Cookery of Muscle Foods. Nutritional Value of Muscle Foods. Product Development. Packaging Muscle Foods. Methods and Economics of Meat Merchandising. Biotechnology for Muscle Food Enhancement. Glossary. Index

Popular Content within this publication 

 

Articles

Read this Book on Springerlink

Services for this book

New Book Alert

Get alerted on new Springer publications in the subject area of Food Science.