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Red Meat Science and Production

Volume 1. The Consumer and Extrinsic Meat Character

Authors: Holloway, Joseph William, Jianping, Wu

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  • Presents a comprehensive description of the biological underpinnings of red meat production
  • Discusses advances in the science of red meat production, highlighting production system elements that affect product quality
  • Includes a perspective on creating holistic integrated systems for the production of red meats
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書籍の購入

イーブック ¥14,600
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-981-13-7856-0
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー ¥25,271
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • 予定日: August 16, 2019
  • ISBN 978-981-13-7855-3
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
この書籍について

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. 

Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers. 

著者について

Dr. Joseph William Holloway is a Professor at Texas A&M University, USA. 

Dr. Jianping Wu is a Professor at Gansu Academy of Agricultural Sciences, China. 

Table of contents (8 chapters)

Table of contents (8 chapters)

書籍の購入

イーブック ¥14,600
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-981-13-7856-0
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー ¥25,271
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • 予定日: August 16, 2019
  • ISBN 978-981-13-7855-3
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
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書誌情報

Bibliographic Information
Book Title
Red Meat Science and Production
Book Subtitle
Volume 1. The Consumer and Extrinsic Meat Character
Authors
Copyright
2019
Publisher
Springer Singapore
Copyright Holder
Springer Nature Singapore Pte Ltd. and Science Press
Distribution Rights
Distribute rights in China: Science Press
イーブック ISBN
978-981-13-7856-0
DOI
10.1007/978-981-13-7856-0
ハードカバー ISBN
978-981-13-7855-3
Edition Number
1
Number of Pages
XII, 246
Number of Illustrations
1 b/w illustrations, 2 illustrations in colour
Topics