000			03603nam a2200433 a 4500
001			EBC846037
003			MiAaPQ
005			20240120133211.0
006			m o d |
007			cr cn|||||||||
008			111115s2012 flua sb 000 0 eng d
010			_z 2011046276
020			_z9781439836835 (hardback)
020			_a9781439836842 (electronic bk.)
035			_a(MiAaPQ)EBC846037
035			_a(Au-PeEL)EBL846037
035			_a(CaPaEBR)ebr10528147
035			_a(CaONFJC)MIL352582
035			_a(OCoLC)774276687
040			_aMiAaPQ _cMiAaPQ _dMiAaPQ
050		4	_aTX373 _b.M393 2012
082	0	4	_a664/.92 _223
245	0	0	_aHandbook of meat and meat processing _h[electronic resource] / _ceditor, Y.H. Hui.
250			_a2nd ed.
260			_aBoca Raton, Fla. : _bCRC Press, _c2012.
300			_axviii, 957 p. : _bill.
500			_aRev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001.
504			_aIncludes bibliographical references.
505	0		_apt. 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"-- _cProvided by publisher.
533			_aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
650		0	_aMeat.
650		0	_aMeat industry and trade.
655		4	_aElectronic books.
700	1		_aHui, Y. H. _q(Yiu H.)
710	2		_aProQuest (Firm)
730	0		_aMeat science and applications.
856	4	0	_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=846037 _zClick to View
999			_c74362 _d74362