000 05116cam a2200445 i 4500
001 on1114335309
003 OCoLC
005 20250612155516.0
006 m o d
007 cr cnu---unuuu
008 190829s2020 enk ob 001 0 eng d
040 _aOPELS
_beng
_erda
_epn
_cOPELS
_dDKU
_dOCLCF
_dLVT
_dOCLCQ
_dOCLCO
_dK6U
_dOCLCQ
_dOCLCO
_dOCLCL
_dSFB
_dOCLCQ
_dSXB
_dOCLCQ
019 _a1120961915
_a1229740359
020 _a012819233X
020 _a9780128192337
020 _a9780128192344
_q(online)
020 _a0128192348
020 _z9780128192337
_q(print)
035 _a(OCoLC)1114335309
_z(OCoLC)1120961915
_z(OCoLC)1229740359
050 4 _aTX371
082 0 4 _a664/.907
_223
245 0 0 _aMeat quality analysis :
_badvanced evaluation methods, techniques, and technologies /
_cedited by Ashim Kumar Biswas, Prabhat Kumar Mandal.
264 1 _aLondon, United Kingdom :
_bAcademic Press, an imprint of Elsevier,
_c2020.
300 _a1 online resource
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aIncludes index.
588 0 _aOnline resource; title from PDF title page (ScienceDirect, viewed August 29, 2019).
504 _aIncludes bibliographical references and index.
505 8 0 _g1.
_tCurrent perspectives of meat quality evaluation : techniques, technologies, and challenges /
_rAshim Kumar Biswas and Prabhat Kumar Mandal --
_g2.
_tMethods for nutritional quality analysis of meat /
_rNira Manik Soren and Ashim Kumar Biswas --
_g3.
_tNondestructive methods for carcass and meat quality evaluation /
_rK. Narsaiah, Ashim Kumar Biswas and Prabhat Kumar Mandal --
_g4.
_tDetection techniques of meat tenderness : state of the art /
_rRui Liu and Wangang Zhang --
_g5.
_tBiochemical changes of postmortem meat during the aging process and strategies to improve the meat quality /
_rR. Ramanathan, G.G. Mafi, L. Yoder, M. Perry, M. Pfeiffer, D.L. VanOverbeke and Naveena Basappa Maheswarappa --
_g6.
_tRecent developments in postmortem aging and evaluation methods /
_rKiran Mohan, Rituparna Banerjee and Naveena Basappa Maheswarappa --
_g7.
_tCalpain-assisted postmortem aging of meat and its detection methods /
_rAshim Kumar Biswas, S. Tandon and Prabhat Kumar Mandal --
_g8.
_tMolecular basis of meat color /
_rR.A. Mancini and R. Ramanathan --
_g9.
_tMolecular techniques for speciation of meat /
_rP.S. Girish and Nagappa S. Karabasanavar --
_g10.
_tMeat traceability and certification in meat supply chain /
_rP.S. Girish and S.B. Barbuddhe --
_g11.
_tResidues of harmful chemicals and their detection techniques /
_rMilagro Reig and Fidel Told�r --
_g12.
_tUse of food preservatives and additives in meat and their detection techniques /
_rMeera Surendran Nair, Divek V.T. Nair, Anup Kollanoor Johny and Kumar Venkitanarayanan --
_g13.
_tAnalysis of lipids and lipid oxidation products /
_rTrinidad �Prez-Palacios and Mario Es�tvez --
_g14.
_tPlant antioxidants, extraction strategies, and their application in meat /
_rZabdiel Alvarado-Martinez, Arpita Aditya and Debabrata Biswas
505 8 0 _g15.
_tStrategies for elimination of foodborne pathogens, their influensive detection techniques and drawbacks /
_rSandeep Ghatak --
_g16.
_tModern techniques for rapid detection of meatborne pathogens /
_rPrabhat Kumar Mandal and Ashim Kumar Biswas --
_g17.
_tSpoilage bacteria and meat quality /
_rAbraham Joseph Pellissery, Poonam Gopika Vinayamohan, Mary Anne Roshni Amalaradjou and Kumar Venkitanarayanan --
_g18.
_tModern concept and detection of spoilage in meat and meat products /
_rV.J. Ajaykumar and Prabhat Kumar Mandal --
_g19.
_tApplication of proteomic tools in meat quality evaluation /
_rM.N. Nair and C. Zhai --
_g20.
_tApplication of genomics tools in meat quality evaluation /
_rT.K. Bhattacharya --
_g21.
_tInnovation in sensory assessment of meat and meat products /
_rSonia Ventanas, Alberto Gon�zlez-Mohino, Mario Es�tvez and Leila Carvalho.
520 _aMeat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. --
_cProvided by publisher.
650 0 _aMeat
_xQuality.
_934377
650 0 _aMeat inspection.
_934378
700 1 _aBiswas, Ashim Kumar,
_eeditor.
_934379
700 1 _aMandal, Prabhat Kumar,
_eeditor.
_934380
856 4 0 _3ScienceDirect
_uhttps://www.sciencedirect.com/science/book/9780128192337
856 4 1 _3ScienceDirect
_uhttps://www.sciencedirect.com/science/book/9780128192337
999 _c216537
_d216537