Michael Dikeman, Carrick Devine:Encyclopedia of Meat Sciences by Carrick Devine (English) Paperback Book
- new book ISBN: 9780123847317
He obtained a DSc in 1991 and is a Fellow of the Royal Society of New Zealand and the New Zealand Institute of Chemistry. Professor at Kansas State University from 1970 to present. by Car… More...
He obtained a DSc in 1991 and is a Fellow of the Royal Society of New Zealand and the New Zealand Institute of Chemistry. Professor at Kansas State University from 1970 to present. by Carrick Devine, M. Dikeman. The Nile on eBay FREE SHIPPING UK WIDE Encyclopedia of Meat Sciences by Carrick Devine, M. Dikeman The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management.Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. FORMATPaperback LANGUAGEEnglish CONDITIONBrand New Author Biography Carrick Devine, born in Blenheim, New Zealand, studied at Canterbury University in New Zealnd where he obtained an MSc in Marine Biology and then a PhD at the University of Otago Medical School in 1969, studying physiology/pharmacology of smooth muscle and its innervation. Following a post doctoral period at Presbyterian University of Pennsylvania Medical Center working on smooth muscle, he returned to New Zealand and worked with striated muscle – i.e. meat - at the Meat Industry Research Institute of New Zealand, becoming sector leader. He has been involved in the development of electrical stimulation for meat tenderness, quality assurance procedures to ensure that appropriate levels of tenderness are attained, establishing neurological indices of humaneness of slaughter procedures using microdialysis probes, to harmonise western and halal slaughter methods and developing protocols to reduce preslaughter stress of cattle and sheep. He now works on biosensors at the bioengineering sector of Hortresearch and is presently engaged on a collaborative project with the MIRINZ Centre of Agresearch to measure meat tenderness on-line using near infrared spectroscopy. He obtained a DSc in 1991 and is a Fellow of the Royal Society of New Zealand and the New Zealand Institute of Chemistry. Michael E. Dikeman; Born in the state of Kansas, USA. Received B.S. and Ph.D. degrees from Kansas State University and M.S.degree from Michigan State University. Professor at Kansas State University from 1970 to present. He teaches courses ranging from beginning animal/meat science to graduate level. His research interests include effects of genetics and management systems for livestock production on carcass composition and meat quality. He has particular interests in postmortem technology to enhance meat quality, and in effects of meat cookery on tenderness. He received the Meats Research Award from the American Society of Animal Science. He served as President of the American Meat Science Association, and the Federation of American Societies of Food Animal Sciences. Table of Contents AdditivesAnimal Breeding and GeneticsAnimal health risk analysisAutomation in the meat industryBacon productionBiofilm formationBiomethane Production and CleanupBiopreservationBiotechnology in meat animal productionBoar Taint: Biological Causes and Practical Means to Alleviate ItBy-productsCanningCarcass chilling and boningCarcass Composition, Muscle Structure, and ContractionChemical analysisChemical analysis for specific componentsChemical and physical characteristics of meatChemistry and physics of comminuted productsClassification of carcassesConnective Tissue: Structure, Function, and Influence on Meat QualityConversion of muscle to meatCooking of meatCuringCutting and boningDouble-muscled animalsDryingEconomicsElectrical stimulationEnvironmental ContaminantsEnvironmental impact of meat productionEquipment cleaningEthnic meat productsExsanguinationExtrusion technologyFermentationFish inspectionFoodborne zoonosesForeign bodiesFunctional foodsGenome projectsGrowth of meat animalsHam productionHazard Analysis Critical Control Point and Self-RegulationHuman nutritionIrradiationLaboratory accreditationManure/Waste ManagementMeasurement of meat qualityMeat, Animal, Poultry and Fish Production and ManagementMeat-Borne Hazards, Concepts and Methods for Mitigating Risks Related toMeat marketingMeat pricing systemsMeat research institutionsMeat species determinationMechanically recovered meatMicrobial contaminationMicrobiological analysisMicrobiological safety of meatMicroorganisms and resistance to antibiotics, the ubiquity ofMinced meatsModelling in meat scienceMuscle Fiber Types and Meat QualityNutrient claims on packagingNutrition of meat animalsOn-line measurement of meat compositionOn-line measurement of meat qualityPackagingParasites Present in Meat and Viscera of Land Farmed AnimalsPatenting products, processes and apparatusesPhysical measurementsPotential chemical hazards associated with meatPrediction of Meat Attributes from Intact Muscle using Near-Infrared SpectroscopyPreservation methods of Animal ProductsPreslaughter handlingProcessing equipmentProfessional organizationsProteomic Technologies and Their Applications in the Meat IndustryQuality managementRefrigeration and freezing technologyReligious slaughterResidues in meat and meat productsRisk analysis and Quantitative Risk ManagementSausage casingsSausages, types ofSensory and meat quality, Optimisation ofSensory Assessment of MeatSlaughter, Ethics, and the LawSlaughter-line operationSmokingSpecies of meat animalsSpoilage, factors affectingStunningStunning and Killing of Farmed Fish: How to put it into Practice?Sustainable Muscle Foods IndustryTenderising mechanismsTenderising mechanismsTenderness MeasurementThermophysical properties Review Praise for the Previous Edition: "...a very worthwhile addition to any biological sciences library...would not be out of place in the office of the manager and/or technical director of a meat plant. ...We strongly recommend it to anyone with more than a passing interest in meat, as a primary source." --Meat Science, 2005 Promotional This encyclopedia covers the core theories, methods, and techniques employed by meat scientists and their related applications currently used in research and industry Review Quote ...We strondly recommend it to anyone with more than a passing interest in meat, as a primary source." - MEAT SCIENCE (August 2005) "The articles have excellent tables and illustrations; color plates appear in separate sections in each volume...Recommended." - CHOICE (March 2005) "This encyclopedia would be desirable in many collections." - E-STREAMS (March 2005) "This encyclopedia, a 3 volume set, covers many topics within the field of meat science." - Food Science and Technology Abstracts (2004) Promotional "Headline" This encyclopedia covers the core theories, methods, and techniques employed by meat scientists and their related applications currently used in research and industry Feature More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout Details ISBN0123847311 Publisher Elsevier Science Publishing Co Inc Year 2014 Edition 2nd ISBN-10 0123847311 ISBN-13 9780123847317 Imprint Academic Press Inc Place of Publication San Diego Country of Publication United States Edited by M. Dikeman DEWEY 664.9003 Media Book Pages 1712 Replaces 9780124649705 Format Paperback Series . Language English UK Release Date 2014-08-19 Publication Date 2014-08-19 US Release Date 2014-08-19 Author M. Dikeman Edition Description 2nd edition Replaced by 9780323851251 Alternative 9780123847348 Audience Undergraduate NZ Release Date 2014-08-18 AU Release Date 2014-08-18 We've got thisAt The Nile, if you're looking for it, we've got it.With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICYNo questions asked, 30 day returns! FREE DELIVERYNo matter where you are in the UK, delivery is free. SECURE PAYMENTPeace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:152732565; , Festpreisangebot, [LT: FixedPrice], ISBN-13: 9780123847317, Book Title: Encyclopedia of Meat Sciences, Publication Year: 2014, Type: Reference, Format: Mixed Media, Language: English, Publication Name: Encyclopedia of Meat Sciences, Subject: Writing & Reading, Engineering & Technology, Item Weight: 6010g, Number of Pages: 1712 Pages, Elsevier Science Publishing Co INC International Concepts<
