國立虎尾科技大學 |

Red Meat Science and Production = Volume 1. The Consumer and Extrinsic Meat Character /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Red Meat Science and Production/ by Joseph William Holloway, Jianping Wu.
Reminder of title:	Volume 1. The Consumer and Extrinsic Meat Character /
Author:	Holloway, Joseph William.
other author:	Wu, Jianping.
Description:	XII, 246 p. 3 illus., 2 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-981-13-7856-0
ISBN:	9789811378560

Red Meat Science and Production = Volume 1. The Consumer and Extrinsic Meat Character /
Holloway, Joseph William.

Red Meat Science and ProductionVolume 1. The Consumer and Extrinsic Meat Character /[electronic resource] :by Joseph William Holloway, Jianping Wu. - 1st ed. 2019. - XII, 246 p. 3 illus., 2 illus. in color.online resource.

Chapter 1. Introduction -- Chapter 2. The Red Meat Consumer -- Chapter 3. Safety -- Chapter 4. Traceability -- Chapter 5. Intrinsic Quality Factors: Carcass Quality Grading Systems -- Chapter 6. Intrinsic Quality Factors: Aroma -- Chapter 7. Intrensic Quality Factors: Tenderness -- Chapter 8. Intrensic Quality Factors: Juiciness -- Chapter 9. Intrensic Quality Factors: Flavor -- Chapter 10. Extrinsic Quality Factors:Price -- Chapter 11. Extrensic Quality Factors: Healthfulness -- Chapter 12. Extrensic Quality Factors: Environmental Impact -- Chapter 13. Extrensic Quality Factors: Humane Animal Management -- Chapter 14. Meat By-products -- Chapter 15. Integrated Global Red Meat.

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers. .

ISBN: 9789811378560

Standard No.: 10.1007/978-981-13-7856-0doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Red Meat Science and Production = Volume 1. The Consumer and Extrinsic Meat Character /
LDR:03554nam a22004095i 4500 001 1008103
003 DE-He213
005 20200705004620.0
007 cr nn 008mamaa
008 210106s2019 si | s |||| 0|eng d
020 $a 9789811378560 $9 978-981-13-7856-0
024 7 $a 10.1007/978-981-13-7856-0 $2 doi
035 $a 978-981-13-7856-0
050 4 $a TP248.65.F66
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
100 1 $a Holloway, Joseph William. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1297339
245 1 0 $a Red Meat Science and Production $h [electronic resource] : $b Volume 1. The Consumer and Extrinsic Meat Character / $c by Joseph William Holloway, Jianping Wu.
250 $a 1st ed. 2019.
264 1 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2019.
300 $a XII, 246 p. 3 illus., 2 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a Chapter 1. Introduction -- Chapter 2. The Red Meat Consumer -- Chapter 3. Safety -- Chapter 4. Traceability -- Chapter 5. Intrinsic Quality Factors: Carcass Quality Grading Systems -- Chapter 6. Intrinsic Quality Factors: Aroma -- Chapter 7. Intrensic Quality Factors: Tenderness -- Chapter 8. Intrensic Quality Factors: Juiciness -- Chapter 9. Intrensic Quality Factors: Flavor -- Chapter 10. Extrinsic Quality Factors:Price -- Chapter 11. Extrensic Quality Factors: Healthfulness -- Chapter 12. Extrensic Quality Factors: Environmental Impact -- Chapter 13. Extrensic Quality Factors: Humane Animal Management -- Chapter 14. Meat By-products -- Chapter 15. Integrated Global Red Meat.
520 $a This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers. .
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Biomedical engineering. $3 588770
650 0 $a Vertebrates. $3 584059
650 1 4 $a Food Science. $3 673136
650 2 4 $a Biomedical Engineering/Biotechnology. $3 1068811
700 1 $a Wu, Jianping. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1297340
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9789811378553
776 0 8 $i Printed edition: $z 9789811378577
776 0 8 $i Printed edition: $z 9789811378584
856 4 0 $u https://doi.org/10.1007/978-981-13-7856-0
912 $a ZDB-2-CMS
912 $a ZDB-2-SXC
950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Chemistry and Material Science (R0) (SpringerNature-43709)