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American Meat Science Association
Proceedings of the American Meat Science Association 69th Reciprocal Meat Conference By Dan Schaefer & Thomas Powell
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Proceedings of the American Meat Science Association 69th Reciprocal Meat Conference June 19-22, 2016 Angelo State University, San Angelo, TX. The conference is the annual meeting of the American... More > Meat Science Association.< Less
Proceedings of the American Meat Science Association 68th Reciprocal Meat Conference By Thomas Powell & T. Dean Pringle
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Proceedings of the American Meat Science Association 68th Reciprocal Meat Conference June 14-17, 2015 University of Nebraska, Lincoln, NE. The conference is the annual meeting of the American Meat... More > Science Association.< Less
Proceedings of the American Meat Science Association 67th Reciprocal Meat Conference By Thomas Powell & Betsy Booren
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Proceedings of the American Meat Science Association 67th Reciprocal Meat Conference June 15-18, 2014 University of Wisconsin, Madison, Wisconsin. The conference is the annual meeting of the American... More > Meat Science Association.< Less
FERMENTED SAUSAGE – DRY & SEMI-DRY By Larry Hand & Dan Glowski
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Fermented meat products are found throughout the world. Developed originally to simply preserve precious meat supplies, they have evolved into the elite meat products of the world. Fermented meat... More > products involve science, art and mystique< Less
Proceedings of the American Meat Science Association 66th Reciprocal Meat Conference By Thomas Powell & Dana Hanson
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Proceedings of the American Meat Science Association 66th Reciprocal Meat Conference June 16-19, 2013 Auburn University Auburn, Alabama. The conference is the annual meeting of the American Meat... More > Science Association.< Less
Meat Evaluation Handbook By Gary Smith et al.
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For years, The Meat Evaluation Handbook has served as the primary text for training thousands of meat science professionals in the area of fresh meat evaluation. The current expanded edition is the... More > industry standard guide for fresh meat grading and selection.< Less
Meat Color Measurement Guidelines By Melvin Hunt
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The Guide has become a frequently used and cited Guide for color measurements of muscle foods. The need for such a document has not diminished, though knowledge of what influences meat color and meat... More > color measurements has advanced greatly in the intervening years. Color researchers with considerable expertise have graciously offered their advice on the essential information and techniques needed for meat color research. Moreover, contributors have identified details of data collection that must be reported so that scientists can accurately interpret reported meat color data. Thus, the revised Guide has been developed to assist new and experienced researchers design protocols for collecting sound color data. This updated and expanded version will be a useful reference for those studying skeletal muscle pigment chemistry and meat color. See http://www.meatscience.org/AMSAMeatColorMeasurementGuidelines.aspx for a list of updates to the manual.< Less
AMSA Meat Color Evaluation Guide By Melvin Hunt
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The Guide has become a frequently used and cited Guide for color measurements of muscle foods. The need for such a document has not diminished, though knowledge of what influences meat color and meat... More > color measurements has advanced greatly in the intervening years. Color researchers with considerable expertise have graciously offered their advice on the essential information and techniques needed for meat color research. Moreover, contributors have identified details of data collection that must be reported so that scientists can accurately interpret reported meat color data. Thus, the revised Guide has been developed to assist new and experienced researchers design protocols for collecting sound color data. This updated and expanded version will be a useful reference for those studying skeletal muscle pigment chemistry and meat color. See http://www.meatscience.org/AMSAMeatColorMeasurementGuidelines.aspx for a list of updates to the manual.< Less
Proceedings of the American Meat Science Association 65th Reciprocal Meat Conference By Thomas Powell & John Unruh
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Proceedings of the American Meat Science Association 65th Reciprocal Meat Conference June 17-20, 2012 North Dakota State University Fargo, North Dakota. The conference is the annual meeting of the... More > American Meat Science Association.< 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