Meat Science

With solved practical exercises, diagrams, tables with data of interest, graphs and photos

Author: Madrid Vicente, Antonio
Publisher: Antonio Madrid Vicente, Editor
eISBN Pdf: 9788412722055
Place of publication: Spain
Year of digital publication: 2023
Month: May
Pages: 134
Language: English

Cover
Title page
Copyright page
Foreword
Thanks
Index
Chapter 1. Composition of meat and meat products
- 1.- Food: definition and classification
- 2.- Classification of food
- 3.- Food composition
- 4.- Meat and meat products
- 5.- Composition and properties of meat and meat products
- 6.- The consumption of meat in the world
- 7.- Composition of beef
- 8.- Composition and characteristics of pork meat
- 9.- Composition and characteristics of sheep and goat meat
- 10.- Composition of chicken meat
- 11.- Rabbit meat
- 12.- Turkey meat
- 13.- Ostrich meat
- 14.- Horse meat
- 15.- Kobe beef
- 16.- Partridge and quail meat
- 17.- Duck meat
- 18.- Llama meat
- 19.- Practical exercises. Solutions at the end of the book.
Chapter 2. Meat muscle and the functional properties of meat proteins
- 1. Introduction
- 2.- The meat muscle (mitochondria and myoglobins)
- 3.- Muscle enervation
- 4.- Classification of meat proteins
- 5.- Myosin, actin, myoglobin and collagen
- 6.- Functional properties of meat proteins
- 7.- Water holding capacity (WHC)
- 8.- WHC measurement methods
- 9.- Emulsifying capacity of meat proteins
- 10.- Gelling capacity
- 11.- Lipids in meat and meat products
- 12.- Factors that can alter the fat in meat
- 13.- The enzymes present in the muscle. Its importance in the
- 14.- Importance of muscle contraction in meat maturation
- 15.- Practical exercises. Solutions at the end of the book.
Annex 1. Quality standard for meat derivatives
Annex 2. Standard for cooked cured minced meat
Annex 3. Standard for cooked cured ham
Books published by amv publishers
Solutions to practical exercises