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The Resource Advances in meat processing technology, [edited by] Alaa El-Din Bekhit

Advances in meat processing technology, [edited by] Alaa El-Din Bekhit

Label
Advances in meat processing technology
Title
Advances in meat processing technology
Statement of responsibility
[edited by] Alaa El-Din Bekhit
Contributor
Subject
Language
eng
Dewey number
664/.907
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Bekhit, Alaa El-Din
http://library.link/vocab/subjectName
  • Meat
  • Meat industry and trade
Label
Advances in meat processing technology, [edited by] Alaa El-Din Bekhit
Instantiates
Publication
Contents
  • Cover; Half Title ; Title Page ; Copyright Page ; Dedication ; Table of Contents ; Preface ; Editor ; Contributors ; Section I: Meat Processing ; Chapter 1: Ultrasound Applications in the Meat Industry ; 1.1 Introduction: Historical Development of the Ultrasound in the Meat Industry
  • 1.2 Engineering Aspects of US 1.2.1 Basic Information ; 1.2.1.1 Biological Effects of US ; 1.2.2 Main Constituents of the Equipment ; 1.2.3 Processing Equipment and Commercial Trends ; 1.2.4 Regulatory Aspects ; 1.3 Ultrasound Uses in Meat Production ; 1.3.1 Processing
  • 1.3.1.1 Brining 1.3.1.2 Drying Process ; 1.3.1.3 Raw Meat Tenderization and Its Influence on Texture, Water Retention, and Color of Meat Products ; 1.3.1.4 Effects on Microbial Inactivation ; 1.3.2 Quality Control ; 1.3.2.1 Evaluation of Carcass Quality
  • 1.3.2.2 Acoustic Evaluation of Tenderness 1.3.2.3 Evaluation of Proximate Composition ; 1.3.2.4 Other Applications of LPU ; 1.4 Conclusion and Emerging Trends ; References ; Chapter 2: Accelerated Conditioning Technologies ; 2.1 Introduction ; 2.2 Electrical Stimulation
  • 2.3 Very Fast Chilling 2.4 Shockwave Treatment ; 2.5 Pulsed Electric Field Treatment ; 2.6 General Discussion and Conclusions ; Keywords ; References ; Chapter 3: Meat Stretching and Shaping Methodologies ; 3.1 Introduction ; 3.2 Whole Carcass Interventions ; 3.2.1 Tenderstretch
Control code
on1005191631
Dimensions
unknown
Extent
1 online resource
Form of item
online
Isbn
9781315354668
Note
Taylor & Francis
Specific material designation
remote
System control number
(OCoLC)1005191631
Label
Advances in meat processing technology, [edited by] Alaa El-Din Bekhit
Publication
Contents
  • Cover; Half Title ; Title Page ; Copyright Page ; Dedication ; Table of Contents ; Preface ; Editor ; Contributors ; Section I: Meat Processing ; Chapter 1: Ultrasound Applications in the Meat Industry ; 1.1 Introduction: Historical Development of the Ultrasound in the Meat Industry
  • 1.2 Engineering Aspects of US 1.2.1 Basic Information ; 1.2.1.1 Biological Effects of US ; 1.2.2 Main Constituents of the Equipment ; 1.2.3 Processing Equipment and Commercial Trends ; 1.2.4 Regulatory Aspects ; 1.3 Ultrasound Uses in Meat Production ; 1.3.1 Processing
  • 1.3.1.1 Brining 1.3.1.2 Drying Process ; 1.3.1.3 Raw Meat Tenderization and Its Influence on Texture, Water Retention, and Color of Meat Products ; 1.3.1.4 Effects on Microbial Inactivation ; 1.3.2 Quality Control ; 1.3.2.1 Evaluation of Carcass Quality
  • 1.3.2.2 Acoustic Evaluation of Tenderness 1.3.2.3 Evaluation of Proximate Composition ; 1.3.2.4 Other Applications of LPU ; 1.4 Conclusion and Emerging Trends ; References ; Chapter 2: Accelerated Conditioning Technologies ; 2.1 Introduction ; 2.2 Electrical Stimulation
  • 2.3 Very Fast Chilling 2.4 Shockwave Treatment ; 2.5 Pulsed Electric Field Treatment ; 2.6 General Discussion and Conclusions ; Keywords ; References ; Chapter 3: Meat Stretching and Shaping Methodologies ; 3.1 Introduction ; 3.2 Whole Carcass Interventions ; 3.2.1 Tenderstretch
Control code
on1005191631
Dimensions
unknown
Extent
1 online resource
Form of item
online
Isbn
9781315354668
Note
Taylor & Francis
Specific material designation
remote
System control number
(OCoLC)1005191631

Library Locations

    • InternetBorrow it
      Albany, Auckland, 0632, NZ
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