Muscle as food
著者
書誌事項
Muscle as food
（Food science and technology : a series of monographs）
Academic Press, 1986
- alk. paper
- paperback
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:
properties of the contractile proteins
biochemical and physical changes during the conversion process
changes occuring during storage and preservation
functional properties of the myofibrillar system
sensory and nutritional composition.
This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.
目次
P.J. Bechtel, Muscle Development and Contractile Proteins. M.L. Greaser, Conversion of Muscle to Meat. A.M. Pearson, Physical and Biochemical Changes Occurring in Muscle during Storage and Preservation. R. Hamm, Functional Properties of the Myofibrillar System and Their Measurements. G.R. Schmidt, Processing and Fabrication. A.A. Kraft, Meat Microbiology. H.R. Cross, P.R. Durland, and S.C. Seideman, Sensory Qualities of Meat. C.E. Bodwell and B. Anderson, Nutritional Composition and Value of Meat and Meat Products. P.B. Addis, Muscle as Food. W.D. Brown, Fish Muscle as Food. Index.
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