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The Science of Meat Quality / Edition 1

The Science of Meat Quality / Edition 1

by Chris R. Kerth
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Product Details

ISBN-13: 9780813815435
Publisher: Wiley
Publication date: 04/22/2013
Pages: 312
Product dimensions: 16.30(w) x 9.70(h) x 0.70(d)

About the Author

Chris R. Kerth is Associate Professor of Meat Science and Muscle Biology in the Department of Animal Science at Texas A&M University, USA.

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Table of Contents

Contributors xv

Chapter 1 Growth of Muscle from the Myoblast toWhole Muscle 1
Terry Brandebourg

Chapter 2 Animal Growth and Empty Body Composition 29
Michael Dikeman

Chapter 3 Muscle Structure and Cytoskeletal Proteins 49
Chris R. Kerth

Chapter 4 Muscle Metabolism and Contraction 65
Chris R. Kerth

Chapter 5 Converting Muscle to Meat: The Physiology of Rigor 79
Kirk W. Braden

Chapter 6 Meat Tenderness 99
Chris R. Kerth

Chapter 7 Water-Holding Capacity of Meat 119
Jason K. Apple and Janeal W.S. Yancey

Chapter 8 Lipids and Lipid Oxidation 147
Kyle Willian

Chapter 9 Meat Color 177
Richard Mancini

Chapter 10 Meat Cookery 199
Clinton Rowe and Chris R. Kerth

Chapter 12 Untrained Sensory Panels 215
Patricia C. Curtis

Chapter 13 Consumer Sensory Panels 233
Ryan Cox

Chapter 14 Preventing Foodborne Illness 249
Michael A. Davis

Index 283

A color plate section is located between pages 192 and 193.

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