On-line evaluation of meat

著者

• Swatland, H. J.

書誌事項

On-line evaluation of meat

H.J. Swatland

Technomic Pub. Co., c1995

注記

Includes bibliographical references and index

内容説明・目次

内容説明

This is the first and only comprehensive presentation in book form of on-line evaluation of meat. The author is a leading international authority on meat science and process engineering. The new book covers all modern methods of on-line evaluation for every step in meat processing and for every significant evaluation need. Background in meat science is provided for each evaluation method. The evaluation methods described are related to current needs in safety, economy and consumer demand. The text is well illustrated with diagrams and photographs, and supplemented with more than 100 tables and graphs which provide practical reference data in convenient form.

目次

Grading Carcasses and Cutability pH and Meat Quality Optical Probes Electromechanical Properties of Meat Optical Properties of Meat Electrical Properties of Meat Meat Color Prediction of Water-Holding Capacity Connective Tissue Fluorescence On-line Assessment of Fat Video Image Analysis Cooking and Processing Improving and Sorting Meat Products Index 10 tables and 171 figures

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA28073048
• ISBN:
  • 1566763339
• LCCN: 95061607
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Lancaster, Pa.
• ページ数/冊数: xiii, 347 p.
• 大きさ: 23 cm
• 分類:
  • LCC : TS1975
  • DC20 : 664/.907
• 件名:
  • LCSH : Meat -- Evaluation
  • LCSH : Packing-houses -- Equipment and supplies
  • LCSH : Meat -- Analysis
  • LCSH : Meat -- Quality