Download Meat science : an introductory text by Paul D. Warriss PDF

By Paul D. Warriss

Outlining the center rules of the topic, this introductory-level textbook covers the construction of meat, its constitution and chemical composition, meat caliber and hygiene, and animal welfare, dealing with and slaughter. the recent version has been up to date to hide major advances corresponding to the method of conditioning, resulting in the tenderization of meat, and new assurance of using molecular genetic recommendations to attempt to choose animals for superior meat caliber. it's a vital textual content for college kids and pros in meals technology and expertise, these operating within the meat undefined, meat inspectors, and vets.

* New greater layout in shades throughout
* absolutely revised and up-to-date together with new insurance of genomics
* rigorously chosen references and titles for extra analyzing

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Even in meat in which most of the fat is saturated the cell membranes contain phospholipids. The polyunsaturated fatty acids present in these can react with oxygen to form fatty acid hydroperoxides. These are unstable and break down into various compounds including aldehydes, ketones and carboxyl compounds, which can produce off-flavours. The process is relatively rapid, often occurring within 1–2 days in meat that has been cooked then kept refrigerated. This leads to the rather stale, rancid flavour referred to as ‘warmed-over flavour’ or WOF (Sato and Hegarty, 1971; Kerler and Grosch, 1996).

Most proteins are denatured at relatively low temperatures (<60°C) and also on exposure to acid conditions. They are most susceptible to denaturation at their isoelectric point – the point at which the electric charges on their amino and carboxyl groups exactly cancel one another. Denaturation leads to loss of solubility in aqueous solutions and loss of enzymic, immunological or hormonal properties. Because proteins The Chemical Composition and Structure of Meat R N C C H O OH N H C H O N C C OH R R H H H 41 C O H H O N C C OH + H2O R Fig.

Energy is measured in joules (J). 2 J of energy in the form of heat. 7. Estimates of the average percentage fat levels in the carcasses from male, female and castrated animals in the UK. Entire males Females Castrated males Ox Pig Sheep 19 23 22 17 22 23 23 27 26 protein has an energy content of about 17 kJ; 1 g of chemical fat has a higher energy content (about 38 kJ). The fat also requires more energy to synthesize. In the tissues of animals, protein and chemical fat are associated with water.

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