Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:properties of the contractile proteinsbiochemical and physical changes during the conversion processchanges occuring during storage and preservationfunctional properties of the myofibrillar systemsensory and nutritional composition.This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.
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语言 英语 ● 格式 PDF ● ISBN 9780323139533 ● 出版者 Elsevier Science ● 发布时间 2012 ● 下载 6 时 ● 货币 EUR ● ID 2678808 ● 复制保护 Adobe DRM
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