Ebook Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press
Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press. What are you doing when having extra time? Chatting or scanning? Why do not you aim to read some publication? Why should be reading? Reading is just one of fun and also satisfying activity to do in your downtime. By reading from numerous resources, you can find new information and encounter. The publications Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press to review will many beginning with clinical books to the fiction publications. It indicates that you can read the books based on the need that you desire to take. Of course, it will certainly be different and you could review all publication types any kind of time. As right here, we will reveal you an e-book need to be checked out. This publication Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press is the choice.
Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press
Ebook Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press
Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press. Accompany us to be participant here. This is the site that will certainly provide you ease of browsing book Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press to review. This is not as the other website; guides will be in the kinds of soft data. What benefits of you to be member of this site? Get hundred compilations of book link to download and install as well as get constantly upgraded book each day. As one of guides we will present to you currently is the Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press that includes a quite completely satisfied concept.
It can be one of your morning readings Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press This is a soft file publication that can be managed downloading and install from on-line book. As recognized, in this advanced period, innovation will certainly alleviate you in doing some activities. Even it is simply reading the existence of publication soft file of Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press can be additional feature to open. It is not just to open and save in the gizmo. This time around in the early morning as well as other leisure time are to review guide Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press
The book Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press will still give you good worth if you do it well. Finishing guide Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press to review will certainly not come to be the only objective. The goal is by getting the positive worth from the book till completion of guide. This is why; you need to learn even more while reading this Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press This is not only how quickly you check out a book and also not only has the number of you finished the books; it is about just what you have obtained from guides.
Taking into consideration the book Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press to check out is also required. You could pick guide based upon the favourite motifs that you such as. It will certainly involve you to enjoy checking out various other books Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press It can be also regarding the need that obligates you to read the book. As this Encyclopedia Of Meat Sciences (Encyclopedia Of Meat Sciences Series) (Vol 1-4)From Academic Press, you can find it as your reading book, also your preferred reading book. So, discover your favourite book right here and get the connect to download guide soft documents.
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike.
Also available online via ScienceDirect - featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.
- Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand
- Over 200 articles covering all aspects of meat science
- Reading lists at the end of each article provide further information into primary literature
- Various figures and tables illustrating the text and a color plate section in each volume
- Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management
- Extensive cross-referencing
- Sales Rank: #5979292 in Books
- Published on: 2004-09-17
- Original language: English
- Number of items: 1
- Dimensions: 4.75" h x 9.50" w x 12.50" l, 1.10 pounds
- Binding: Hardcover
- 1500 pages
Review
"...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, August 2005
"...this is the first major reference work on all aspects of meat sciences. The 225 contributors represent a wide range of companies and academic institutions...The articles have excellent tables and illustrations; color plates appear in separate sections in each volume...Recommended. Libraries supporting programs in food science, veterinary science, or agriculture." --CHOICE, March 2005
"This encyclopedia would be desirable in many collections. Obviously it would be useful as a reference for intuitions that deal with meat science, agriculture, culinary arts, food science or nutrition. However, it might also have a place in more general collections, because much of its content will not overlap any other reference books. The articles are written well enough that they could be used by a college student in any field of study." --E-STREAMS, March 2005
"...fills the gap between simplistic introductory material and more specialized works. In over 200 articles, mostly of 3000-4000 words each, the reader receives a solid overview of a topic…there are timely and cutting edge topics including carcass traceability, biopreservation, and automation in the meat industry...There are also some very interesting articles on more topics further afield, including meat animals: origin and domestication, religious slaughter, and vegetarianism...This encyclopedia would be desirable in many collections...The articles are written well enough that they could be used by a college student in any field of study." --E-STREAMS, March 2005
"This encyclopedia, a 3 volume set, covers many topics within the field of meat science. It is intended for use by students, researchers and professionals, working in food science, veterinary science, agriculture engineering and livestock management." --Food Science and Technology Abstracts, 2004
About the Author
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.
Carrick Devine, commenced his career with the New Zealand Oceanographic Institute measuring ocean currents and salinity patterns in Antarctica followed by an MSc at Canterbury University on the ecology of a shrimp in a sandy beach. At the University of Otago he gained a PhD on the ultrastructure, physiology and pharmacology of smooth muscle and its innervation followed by a Post Doctoral fellowship at the Presbyterian-University of Pennsylvania Medical Center on smooth muscle.
After joining Meat Industry Research Institute of New Zealand (MIRINZ) in 1973, Dr Devine worked on optimising electrical stimulation to make meat tender - a process in all New Zealand lamb, beef and venison processing plants. Subsequent research showed further tenderisation, not only required the best electrical stimulation parameters, but also holding at optimum temperatures throughout critical parts of processing. Animal pre-slaughter stress often toughens meat so stress reduction procedures were developed. Stress amelioration was shown to also occur by conditioning animals to various stressors.
Neurophysiological studies showed pre-slaughter head only electrical stunning to be humane and thus enabled the harmonisation of halal and western slaughter procedures. Dr Devine later joined Plant and Food Research and with AgResearch, successfully developed near infrared spectroscopy techniques (NIR) to measure meat tenderness on-line.
Dr Devine obtained a DSc based on his research and is a fellow of the Royal Society of New Zealand, and New Zealand Institute of Chemistry and gained an ONZM for work on meat. He is currently an editor of the Encyclopedia of Meat Sciences.
Werner Klinth Jensen: Born in Copenhagen, Denmark. Studied at the Royal Veterinary and Agricultural University in Copenhagen, where he graduated as Veterinary Surgeon in 1959. After spending some time at the Danish Meat Research Institute in Roskilde, he was sent to Danepak Ltd. at Selby, Yorkshire and later at Thetford Norfolk, United Kingdom. Technical Director at Danepak Ltd. 1964-1976. From 1976 at the Danish Meat Research Institute, first as Manager of the Microbiology Laboratory, then as Manager of the Meat Processing Department, then International Relations Manager and finally Information Manager. Retired in 2000; thereafter working as Consultant for the Institute.
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.
Excerpt. © Reprinted by permission. All rights reserved.
The Encyclopedia covers the core theories, methods and techniques employed by meat scientists and their related applications currently used in research and industry.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Amazing book for meat scientists!
By CarolVet
This books contains all the information needed to basic and advanced knowledgement in meat science issues. Is the must have book for who wants to learn a lot about meat and their biochemical processes.
Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press PDF
Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press EPub
Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press Doc
Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press iBooks
Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press rtf
Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press Mobipocket
Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press Kindle
Tidak ada komentar:
Posting Komentar