{"product_id":"9780813815435","title":"The Science of Meat Quality","description":"\u003ch1\u003eThe Science of Meat Quality\u003c\/h1\u003e\u003ch3\u003eChris R. Kerth\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eScience \/ Life Sciences \/ Zoology \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eMeat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. \u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. \u003cp\u003e\u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.\u003c\/p\u003e \u003cp\u003eMeat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. \u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait.\u0026gt;\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003e\u003cb\u003eChris R. Kerth \u003c\/b\u003eis Associate Professor of Meat Science and Muscle Biology in the Department of Animal Science at Texas A\u0026amp;M University, USA.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e28 May 2013\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780813815435\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e312\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e27.68\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44379088355468,"sku":"9780813815435","price":221.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780813815435.jpg?v=1780141585","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780813815435","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}