عنوان

More than beef, pork and chicken :

شابک

3030054837

شابک

3030054845

شابک

3030054853

شابک

9783030054830

شابک

9783030054847

شابک

9783030054854

شابک اشتباه

9783030054830

عنوان اصلي

More than beef, pork and chicken :

نام عام مواد

[Book]

ساير اطلاعات عنواني

the production, processing, and quality traits of other sources of meat for human diet /

نام نخستين پديدآور

editors, José Manuel Lorenzo, Paulo E.S. Munekata, Francisco J. Barba and Fidel Toldrá.

محل نشرو پخش و غیره

Cham :

نام ناشر، پخش کننده و غيره

Springer,

تاریخ نشرو بخش و غیره

[2019]

تاریخ نشرو بخش و غیره

©2019

نام خاص و کميت اثر

1 online resource :

ساير جزييات

illustrations (some color)

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

Intro; Preface; Contents; Contributors; Chapter 1: Meat in the Human Diet: A Biosocial Perspective; 1.1 Introduction; 1.2 Biosocial Functions and Controversies; 1.2.1 The "Need for Meat"; 1.2.2 The Biosocial Evolution of Meat Eating; 1.2.3 Cultural Attitudes in Shifting Societal Models; 1.3 Meat in Health and Disease; 1.3.1 Meat as a Pharmakon; 1.3.2 Historical Record as a "Health Food"; 1.3.3 Recent Views on Meat and Disease; 1.3.4 Instability of the Current Paradigm; 1.3.5 Some Reflections on Unconventional Meats; 1.4 Conclusions; References

متن يادداشت

5.5 Nutritional Value5.6 Palatability; 5.7 Conclusions; References; Chapter 6: Carcass Characteristics and Meat Quality of Sheep and Goat; 6.1 Introduction; 6.2 Carcass; 6.3 Meat; 6.3.1 Physical Characteristics; 6.3.1.1 pH; 6.3.1.2 Shear Force; 6.3.1.3 Color; 6.3.1.4 Water Holding Capacity; 6.3.2 Chemical and Nutritional Characteristics; 6.3.2.1 Protein; 6.3.2.2 Fat; 6.3.2.3 Minerals and Vitamins; 6.4 Conclusions; References; Chapter 7: Carcass Traits and Meat Quality of Rabbit, Hare, Guinea Pig and Capybara; 7.1 Introduction; 7.2 The European Rabbit; 7.2.1 Carcass Characteristics

متن يادداشت

7.2.2 Meat Quality7.3 The European Hare; 7.3.1 Carcass Characteristics; 7.3.2 Meat Quality; 7.4 The Guinea Pig; 7.4.1 Carcass Characteristics; 7.4.2 Meat Quality; 7.5 The Capybara; 7.5.1 Carcass Characteristics; 7.5.2 Meat Quality; 7.6 Conclusion; References; Chapter 8: Wild Boar -- Production, Meat Quality Traits and Derived Products; 8.1 Introduction; 8.2 Wild Boar Reproduction, Production and Performance; 8.3 Characterization of Wild Boar Meat Quality; 8.3.1 Factors Affecting Meat Quality Prior to Slaughter; 8.3.2 Meat Quality Parameters; 8.3.3 Meat Nutritional Quality

متن يادداشت

Chapter 2: Meat Quality, Brands and Consumer Trends2.1 Introduction; 2.2 Cultural Aspects; 2.3 Quality Policy; 2.4 Future Trends (Conclusions); References; Chapter 3: Horsemeat: Increasing Quality and Nutritional Value; 3.1 Introduction; 3.2 Carcass Characteristics; 3.2.1 Horse Carcass Description; 3.2.2 Tissular Composition on Horse Carcass; 3.2.3 Factors That Affect Horse Carcass; 3.2.4 Equine Carcasses Classification; 3.3 Chemical Composition; 3.4 Physico-Chemical Properties; 3.5 Fatty Acid Profile; 3.6 Amino Acid Composition of Horsemeat; 3.7 Mineral Content of Horsemeat; 3.8 Conclusions

بدون عنوان

0

بدون عنوان

8

بدون عنوان

8

بدون عنوان

8

متن يادداشت

This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices. More than Beef, Pork and Chicken? The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing.

منبع سفارش / آدرس اشتراک

Springer Nature

شماره انبار

com.springer.onix.9783030054847

شماره استاندارد بين المللي کتاب و موسيقي

9783030054830

شماره استاندارد بين المللي کتاب و موسيقي

9783030054854

موضوع مستند نشده

Meat industry and trade.

موضوع مستند نشده

Meat industry and trade.

موضوع مستند نشده

TECHNOLOGY & ENGINEERING-- Food Science.

موضوع مستند نشده

TDCT

موضوع مستند نشده

TDCT

موضوع مستند نشده

TEC-- 012000

شماره

ويراست

شماره رده

مستند نام اشخاص تاييد نشده

Barba, Francisco J.

مستند نام اشخاص تاييد نشده

Lorenzo, José Manuel

مستند نام اشخاص تاييد نشده

Munekata, Paulo E. S.

مستند نام اشخاص تاييد نشده

Toldrá, Fidel

تاريخ عمليات

20200823081556.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y