Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutritio pdf epub mobi txt 电子书下载 2026

简体网页||繁体网页

☆☆☆☆☆

出版者:CRC

作者:Lawrie, R. A./ Ledward, D. A. (COL)

出品人:

页数:442

译者:

出版时间:2006-12-05

价格:USD 114.95

装帧:Paperback

isbn号码:9780849387265

丛书系列:

图书标签:

Meat Science
Food Science
Food Technology
Nutrition
Meat Processing
Food Chemistry
Animal Products
Food Engineering
Postharvest Technology
Food Safety

下载链接在页面底部

facebook linkedin mastodon messenger pinterest reddit telegram twitter viber vkontakte whatsapp 复制链接

想要找书就要到本本书屋

onlinetoolsland.com

立刻按 ctrl+D收藏本页

你会得到大惊喜!!

具体描述

"Lawrie's Meat Science" has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, "Lawrie's Meat Science" provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science which have taken place in the last eight years, especially in areas of eating quality of meat and meat biochemistry.

Lawrie's meat science, Seventh Edition is a comprehensive academic text designed to provide readers with an in-depth understanding of the principles and practices related to meat science. This edition is meticulously crafted to cater to students, professionals, and enthusiasts who are seeking detailed insights into the field of food science and technology. The book covers a wide array of topics essential for grasping the intricacies of meat processing, preservation, quality control, and nutritional aspects. The core focus of this publication lies in offering a thorough exploration of the biological and physical properties of meat. Readers will discover how different factors such as temperature, humidity, and time affect the texture, flavor, and safety of meat products. The detailed explanations help users understand the significance of proper handling and storage techniques to maintain the quality and extend the shelf life of meat items. One of the standout features of this edition is its emphasis on practical applications in real-world scenarios. It provides comprehensive guidelines for various stages of the meat production cycle, from animal husbandry and slaughter to post-harvest processing. This includes an in-depth analysis of meat products' sensory characteristics, such as color, aroma, taste, and juiciness, which are crucial for consumer acceptance. Moreover, this book delves into the technological advancements that have revolutionized meat science over the years. It discusses modern equipment and methods used in slaughterhouses, cold chain logistics, and meat inspection techniques. These sections underscore the importance of precision and consistency in ensuring food safety and quality standards are met. Nutrition plays a pivotal role in this work, making it an essential resource for those interested in understanding the nutritional value of different meats. It provides detailed information on macronutrients like proteins, fats, and carbohydrates, as well as micronutrients such as vitamins and minerals. This knowledge is invaluable for dietary planning and health considerations related to meat consumption. The seventh edition also reflects the latest research findings and industry trends, ensuring that readers are equipped with up-to-date information. It includes case studies and examples from various countries, offering a global perspective on meat science practices. These real-world applications help bridge the gap between theoretical knowledge and practical implementation. In addition to technical details, Lawrie's meat science offers valuable insights into the ethical considerations surrounding meat production and consumption. It touches upon animal welfare issues and sustainable farming practices, encouraging readers to make informed choices about their dietary habits. This aspect is particularly important given the growing consumer awareness of environmental impact and ethical standards in food production. Another noteworthy feature of this publication is its accessibility for learners at different educational levels. The language is clear and structured in a way that makes complex concepts easier to understand. It offers numerous illustrations, diagrams, and tables that aid visual learning and reinforce the understanding of key points. Furthermore, Lawrie's meat science serves as an excellent reference for researchers and academic institutions. It complements other relevant texts by providing a solid foundation upon which further studies can be built. The book’s references are meticulously compiled, making it a reliable source for bibliographic purposes. In summary, this edition of Lawrie's meat science is not merely a textbook but a comprehensive guide that integrates theory with practice, technology, and ethics. Its detailed coverage makes it an indispensable tool for anyone looking to deepen their knowledge in the field of food science and nutrition. Whether you are a student preparing for exams or a professional aiming to enhance your expertise, this book stands out as a trusted resource that promises valuable insights and practical applications.