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Red meat science and production.. Vo...

Holloway, Joseph William.

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Red meat science and production.. Volume 1,. The consumer and extrinsic meat character

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Red meat science and production./ by Joseph William Holloway, Jianping Wu.
其他題名:	Consumer and extrinsic meat character
作者:	Holloway, Joseph William.
其他作者:	Wu, Jianping.
出版者:	Singapore :Springer Singapore : : 2019.,
面頁冊數:	xii, 246 p. :ill., digital ;24 cm.
內容註:	Chapter 1. Introduction -- Chapter 2. The Red Meat Consumer -- Chapter 3. Safety -- Chapter 4. Traceability -- Chapter 5. Intrinsic Quality Factors: Carcass Quality Grading Systems -- Chapter 6. Intrinsic Quality Factors: Aroma -- Chapter 7. Intrensic Quality Factors: Tenderness -- Chapter 8. Intrensic Quality Factors: Juiciness -- Chapter 9. Intrensic Quality Factors: Flavor -- Chapter 10. Extrinsic Quality Factors:Price -- Chapter 11. Extrensic Quality Factors: Healthfulness -- Chapter 12. Extrensic Quality Factors: Environmental Impact -- Chapter 13. Extrensic Quality Factors: Humane Animal Management -- Chapter 14. Meat By-products -- Chapter 15. Integrated Global Red Meat.
Contained By:	Springer eBooks
標題:	Meat industry and trade. -
電子資源:	https://doi.org/10.1007/978-981-13-7856-0
ISBN:	9789811378560

Red meat science and production.. Volume 1,. The consumer and extrinsic meat character
Holloway, Joseph William.

Red meat science and production.Volume 1,The consumer and extrinsic meat character[electronic resource] /Consumer and extrinsic meat characterby Joseph William Holloway, Jianping Wu. - Singapore :Springer Singapore :2019. - xii, 246 p. :ill., digital ;24 cm.

Chapter 1. Introduction -- Chapter 2. The Red Meat Consumer -- Chapter 3. Safety -- Chapter 4. Traceability -- Chapter 5. Intrinsic Quality Factors: Carcass Quality Grading Systems -- Chapter 6. Intrinsic Quality Factors: Aroma -- Chapter 7. Intrensic Quality Factors: Tenderness -- Chapter 8. Intrensic Quality Factors: Juiciness -- Chapter 9. Intrensic Quality Factors: Flavor -- Chapter 10. Extrinsic Quality Factors:Price -- Chapter 11. Extrensic Quality Factors: Healthfulness -- Chapter 12. Extrensic Quality Factors: Environmental Impact -- Chapter 13. Extrensic Quality Factors: Humane Animal Management -- Chapter 14. Meat By-products -- Chapter 15. Integrated Global Red Meat.

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.

ISBN: 9789811378560

Standard No.: 10.1007/978-981-13-7856-0doiSubjects--Topical Terms:

851214
Meat industry and trade.

LC Class. No.: TS1955 / .H65 2019

Dewey Class. No.: 338.4766492

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520 $a 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.
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