{"product_id":"9781118530733","title":"The Science of Meat Quality","description":"Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. \u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. \u003cp\u003e\u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.\u003c\/p\u003e \u003cp\u003eMeat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. \u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Science of Meat Quality\u003c\/i\u003e is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47121546182896,"sku":"9781118530733","price":212.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781118530733_p0.jpg?v=1769888631","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781118530733","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}