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82 results for "Meat Science"
Basic Meat Chemistry By Cameron Faustman & Darl Swartz
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Basic Meat Chemistry a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The process by which a live animal is converted into a carcass from which... More > meat cuts are fabricated is characterized by, and can have profound effects on, meat chemistry and ultimately meat quality. The objective of this chapter is to review the biology and chemistry of postmortem muscle (i.e., meat) to facilitate a fundamental understanding of this food product.< Less
Meat Binding: Emulsions and Batters By Youling Xiong
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Meat Binding: Emulsions and Batters a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The chapter gives an overview of the current understanding... More > of the emulsion theory germane to communiuted meat; that is, batters. Emphasis is devoted to the functional roles that various muscle proteins and added ingredients play in the stabilization of the batters during thermal processing.< Less
Producing Battered and Breaded Meat Products By Barbut Shai
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Battered and breaded products are popular around the world. Different cultures prefer various products such as meats (e.g., poultry, pork, beef, or seafood), vegetables (e.g., tempura-coated onion... More > rings), or cheese. The market for these products has been expanding over the past few decades and today more products are produced on large-scale commercial lines and sold fully or semi-cooked by food service outlets and retail stores, respectively. This book describes the processed used by the food industry to produce battered and breaded meat products. It addresses common breading types and includes a troubleshooting section on common problems in the process.< Less
Proceedings of the 43rd Reciprocal Meat Conference By AMSA
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Proceedings of the 43rd Reciprocal Meat Conference held in June, 1990 on the campus of Mississippi State University. The conference is the annual meeting of the American Meat Science Association.
Uncured, Natural, and Organic Processed Meat Products By Jeffrey Sindelar
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Uncured, Natural and Organic Processed Meat Products - a module in the Meat Processing Technology Series published by the American Meat Science Association. In this chapter, the unique processing... More > requirements for natural, uncured and organic product categories are explained.< Less
Fat Meat Ain't Greasy By Kendria J.
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Fat Meat Ain’t Greasy is a window into the soul of a woman on a mission. This journey is not in chronological order. Instead, it is a compilation of hard life lessons from a teenage mother to... More > an educated Math and Science teacher. How did Kendria go from being pregnant at fourteen to traveling the world as a highly educated woman filled with self-discovery? Her proudest achievement is her daughter, who works for NASA in Cleveland, OH. Her dream of starting a legacy and educating the next generation has now come full circle. This Memoir of a Diva is a tale of tales, narrating her life until now.< Less
Low-Oxygen Packaging of Fresh Meat with Carbon Monoxide: Meat Quality, Microbiology, and Safety By Daren Cornforth & Melvin Hunt
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This white paper summarizes the current science behind the use of carbon monoxide in a modified atmosphere packaging system for fresh meats.
Low-Oxygen Packaging of Fresh Meat with Carbon Monoxide: Meat Quality, Microbiology, and Safety By Daren Cornforth & Melvin Hunt
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This white paper summarizes the current science behind the use of carbon monoxide in a modified atmosphere packaging system for fresh meats.
Processed Meats Microbiology: Food Safety and Shelf Life Considerations By Margaret Hardin
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Processed Meats Microbiology: Food Safety and Shelf Life Considerations - a module in the Meat Processing Technology Series published by the American Meat Science Association. This module identifies... More > the factors affecting the microbiology of meat products, explores the characteristics of common microorganisms and describes the unique challenges of different types of processed meats.< Less
Introduction to Food Systems Science By National Agricultural Institute
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Introduction to Food Systems Science is one in a series of Just the Facts (JTF) textbooks created by the National Agricultural Institute. This is a bold, new approach to textbooks. This textbook... More > presents the essential knowledge in an open easy to use and read format. The essential knowledge is identified by a main concepts, outline topics, tables, exercises and reviews. This textbook also includes laboratories to complement learning about the science in the food systems. The textbook is available in print and electronic formats. To purchase electronic copies, inquire at: info@national-ag-institute.org< Less

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