Handbook of meat and meat processing
(eBook)
Contributors
Published
Boca Raton, Fla. : CRC Press, 2012.
Edition
2nd ed.
Physical Desc
xviii, 957 pages : ill.
Status
More Details
Format
eBook
Language
English
Notes
General Note
Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001.
Bibliography
Includes bibliographical references.
Description
"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf life and enjoyment. Even nonedible parts of animals are used for various reasons. Thus, meat, meat products, and by-products are important to our daily life. In the past three decades, many books on the science and technology of meats and meat products have been published. Many of these books are useful reference texts and well received by professionals in the meat industries, academia, and the government. Meat Science and Applications is one such example. It was published in 2001 by the then Marcel Dekker of New York. A decade later, the current publisher, CRC Press, is releasing a second edition of the book with a new title Handbook of Meat and Meat Processing. The change in title reflects the expansion of coverage in depth and breadth from the first edition, as illustrated in the table of contents of this book. Apart from updating materials in the first edition, the new edition contains 51 chapters instead of 27. This second edition is divided into six parts. Part I covers an overview of the meat processing industries in the United States followed by chapters on muscle biology, meat composition, and chemistry. Part II covers meat attributes and characteristics such as color, flavor, and analyses. Part III describes the primary processing of meat, including antemortem and postmortem slaughter, carcass evaluation, religious status, and so on. Part IV discusses the principles and applications in the secondary processing of meat, for example, breading, curing, and fermentation"--,Provided by publisher.
Reproduction
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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Citations
APA Citation, 7th Edition (style guide)
Hui, Y. H. (2012). Handbook of meat and meat processing (2nd ed.). CRC Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Hui, Y. H. 2012. Handbook of Meat and Meat Processing. CRC Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Hui, Y. H. Handbook of Meat and Meat Processing CRC Press, 2012.
MLA Citation, 9th Edition (style guide)Hui, Y. H. Handbook of Meat and Meat Processing 2nd ed., CRC Press, 2012.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
89fb5fa1-9df7-6093-3c4b-f13e872e977b-eng
Grouping Information
Grouped Work ID | 89fb5fa1-9df7-6093-3c4b-f13e872e977b-eng |
---|---|
Full title | handbook of meat and meat processing |
Author | y h hui |
Grouping Category | book |
Last Update | 2022-06-07 21:23:19PM |
Last Indexed | 2024-05-04 04:43:01AM |
Book Cover Information
Image Source | default |
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First Loaded | Jun 22, 2022 |
Last Used | Mar 1, 2024 |
Marc Record
First Detected | Aug 09, 2021 01:56:32 PM |
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Last File Modification Time | Nov 22, 2021 09:57:17 AM |
MARC Record
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245 | 0 | 0 | |a Handbook of meat and meat processing|h [eBook] /|c editor, Y.H. Hui. |
250 | |a 2nd ed. | ||
260 | |a Boca Raton, Fla. :|b CRC Press,|c 2012. | ||
300 | |a xviii, 957 p. :|b ill. | ||
500 | |a Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001. | ||
504 | |a Includes bibliographical references. | ||
505 | 0 | |a pt. 1. Meat industries -- pt. 2. Meat science -- pt. 3. Quality and other attributes -- pt. 4. Primary processing -- pt. 5. Secondary processing : principles and applications -- pt. 6. Secondary processing : products manufacturing -- pt. 7. Meat safety and workers safety. | |
520 | |a "Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf life and enjoyment. Even nonedible parts of animals are used for various reasons. Thus, meat, meat products, and by-products are important to our daily life. In the past three decades, many books on the science and technology of meats and meat products have been published. Many of these books are useful reference texts and well received by professionals in the meat industries, academia, and the government. Meat Science and Applications is one such example. It was published in 2001 by the then Marcel Dekker of New York. A decade later, the current publisher, CRC Press, is releasing a second edition of the book with a new title Handbook of Meat and Meat Processing. The change in title reflects the expansion of coverage in depth and breadth from the first edition, as illustrated in the table of contents of this book. Apart from updating materials in the first edition, the new edition contains 51 chapters instead of 27. This second edition is divided into six parts. Part I covers an overview of the meat processing industries in the United States followed by chapters on muscle biology, meat composition, and chemistry. Part II covers meat attributes and characteristics such as color, flavor, and analyses. Part III describes the primary processing of meat, including antemortem and postmortem slaughter, carcass evaluation, religious status, and so on. Part IV discusses the principles and applications in the secondary processing of meat, for example, breading, curing, and fermentation"--|c Provided by publisher. | ||
533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
650 | 0 | |a Meat. | |
650 | 0 | |a Meat industry and trade. | |
655 | 4 | |a Electronic books. | |
700 | 1 | |a Hui, Y. H.|q (Yiu H.) | |
710 | 2 | |a ProQuest (Firm) | |
730 | 0 | |a Meat science and applications. | |
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856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/prescottcollege-ebooks/detail.action?docID=846037|x Prescott College|y Prescott College users click here to access |
856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yln-ebooks/detail.action?docID=846037|x Yavapai Library Network|y All other users click here to access |
945 | |a E-Book |