Muscle Foods

Meat Poultry and Seafood Technology

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

Free Preview

Buy this book

eBook 142,79 €
price for Spain (gross)
  • ISBN 978-1-4757-5933-4
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 207,99 €
price for Spain (gross)
  • ISBN 978-0-412-98641-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
Softcover 176,79 €
price for Spain (gross)
  • ISBN 978-1-4757-5935-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
About this book

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.

Table of contents (20 chapters)

Table of contents (20 chapters)

Buy this book

eBook 142,79 €
price for Spain (gross)
  • ISBN 978-1-4757-5933-4
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 207,99 €
price for Spain (gross)
  • ISBN 978-0-412-98641-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
Softcover 176,79 €
price for Spain (gross)
  • ISBN 978-1-4757-5935-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
Loading...

Recommended for you

Loading...

Bibliographic Information

Bibliographic Information
Book Title
Muscle Foods
Book Subtitle
Meat Poultry and Seafood Technology
Authors
Copyright
1994
Publisher
Springer US
Copyright Holder
Springer Science+Business Media Dordrecht
eBook ISBN
978-1-4757-5933-4
DOI
10.1007/978-1-4757-5933-4
Hardcover ISBN
978-0-412-98641-3
Softcover ISBN
978-1-4757-5935-8
Edition Number
1
Number of Pages
XIV, 574
Topics