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Red Meat Science and Production

Volume 2. Intrinsic 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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eBook $89.00
price for USA in USD (gross)
  • ISBN 978-981-13-7860-7
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $159.99
price for USA in USD
  • ISBN 978-981-13-7859-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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. 

About the authors

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 (7 chapters)

Table of contents (7 chapters)

Buy this book

eBook $89.00
price for USA in USD (gross)
  • ISBN 978-981-13-7860-7
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $159.99
price for USA in USD
  • ISBN 978-981-13-7859-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Red Meat Science and Production
Book Subtitle
Volume 2. Intrinsic Meat Character
Authors
Copyright
2019
Publisher
Springer Singapore
Copyright Holder
Springer Nature Singapore Pte Ltd. and Science Press
Distribution Rights
Distribution Rights in China: Science Press
eBook ISBN
978-981-13-7860-7
DOI
10.1007/978-981-13-7860-7
Hardcover ISBN
978-981-13-7859-1
Edition Number
1
Number of Pages
XIII, 306
Number of Illustrations
21 b/w illustrations, 11 illustrations in colour
Topics