{"product_id":"meat-quality-analysis-advanced-evaluation-methods-techniques-and-technologies-paperback-9780128192337","title":"Meat Quality Analysis; Advanced Evaluation Methods, Techniques, and Technologies (Paperback) 9780128192337","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eMeat Quality Analysis\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eAdvanced Evaluation Methods, Techniques, and Technologies\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003eA practical guide to understanding all aspects of meat that helps improve quality control in the meat industry\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eAshim Kumar Biswas (Edited by), Prabhat Mandal (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128192337, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 21 August 2019\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e458 pages\u003cbr\u003e23.4 x 19 x 2.9 cm, 0.91 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eMeat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies \u003c\/i\u003etakes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eSECTION-1 Current perspectives of meat quality evaluation \u003c\/b\u003e1. Current perspectives of meat quality evaluation: Techniques, technologies and challenges\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION-2 Advances in carcass quality evaluation and nutritional composition of meat \u003c\/b\u003e2. Methods for nutritional quality analysis of meat 3. Non-destructive methods for carcass and meat quality evaluation \u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION-3 Post-mortem ageing and meat quality evaluation \u003c\/b\u003e4. Meat tenderization 5. Biochemical changes of post-mortem meat during ageing process and strategies to improve meat quality 6. Advances in evaluation of post-mortem ageing in meat 7. Calpain assisted post-mortem ageing of meat and its detection methods\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION-4 Molecular basis of meat colour development and detection \u003c\/b\u003e8. Molecular basis of meat colour\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION-5 Meat authenticity and traceability \u003c\/b\u003e9. Molecular techniques for speciation of meat 10. Meat traceability and certification in meat supply chain\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION-6 Chemical residues in meat and their detection techniques \u003c\/b\u003e11. Residues of harmful chemicals and their detection techniques\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION-7 Food preservatives\/additives in meat and their detection \u003c\/b\u003e12. Use of food preservatives\/additives in meat and their detection techniques\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION-8 Detection and prevention of lipid oxidation products  \u003c\/b\u003e13. Lipids and lipid oxidation products and their detection and strategies to prevent lipid oxidation  14. Plant antioxidants, extraction strategies and their application in meat\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION-9 Strategies for elimination and detection of food-borne pathogens \u003c\/b\u003e15. Strategies for elimination of food-borne pathogens, their influensive detection techniques and drawbacks 16. Modern techniques for rapid detection of meat borne pathogens\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION-10 Modern biological concept of meat deterioration and its detection \u003c\/b\u003e17. Spoilage bacteria and meat quality 18. Modern concept of deterioration and detection of spoilage in meat and meat products\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION-11 Proteomic and genomic tools in meat quality evaluation \u003c\/b\u003e19. Application of proteomic tools in meat quality evaluation 20. Application of genomics tools in meat quality evaluation\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION-12 Sensory evaluation techniques  \u003c\/b\u003e21. Advanced sensory evaluation techniques for meat and meat products\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Animal husbandry [\u003ca title=\"See our other books on Animal husbandry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Animal%20husbandry%20%5BTVH%5D%22\"\u003eTVH\u003c\/a\u003e], Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Academic Press","offers":[{"title":"Default Title","offer_id":46649068781848,"sku":"9780128192337","price":133.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128192337.jpg?v=1694096972","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/meat-quality-analysis-advanced-evaluation-methods-techniques-and-technologies-paperback-9780128192337","provider":"Freshly Printed Books","version":"1.0","type":"link"}