Title: The Chemistry of muscle-based foods /
Authors: Johnston, D. E.; Knight, M. K.; Ledward, D. A.; Royal Society of Chemistry (Great Britain).; Society of Chemical Industry (Great Britain).
Date: 1992
Publisher: Royal Society of Chemistry,
Physical description: viii, 330 p. : ill. ; 24 cm.
Language: English
LC classification: T
Contents: Production Factors. Effects of Production Factors on Meat Quality in Pigs / J. D. Wood, P. D. Warriss and M. B. Enser. Production Factors: Beef / K. J. McCracken. Factors Influencing Poultry Meat Quality / J. M. Jones -- Conversion of Muscle into Food. Conversion of Muscle into Meat: Biochemistry / R. A. Lawrie. Lean Meat, Animal Welfare, and Meat Quality / B. W. Moss -- Chemistry of Raw and Cooked Products. Structural Aspects of Raw Meat / N. F. S. Gault. Structural Aspects of Cooked Meat / T. J. Sims and A. J. Bailey. Colour of Raw and Cooked Meat / D. A. Ledward. Oxidative Flavour Changes in Meats: Their Origin and Prevention / J. I. Gray and R. L. Crackel. Meat Flavour / L. J. Farmer. Meat Iron Bioavailability: Chemical and Nutritional Considerations / R. J. Neale. Chemistry of Lipids / J. B. Rossell. Structural Aspects of Processed Meat / D. F. Lewis. Lipids: Nutritional Aspects / R. C. Cottrell -- Chemistry of New and Existing Technologies. Surimi from Fish / I. M. Mackie. Red Meat and Poultry Surimi / M. K. Knight. Cured Meat Products and Their Oxidative Stability / L. H. Skibsted. High Intensity Ultrasonics / R. T. Roberts. High Pressure / D. E. Johnston. Irradiation of Meat and Poultry / M. H. Stevenson.
Notes: "Proceedings of a symposium organized jointly by the Food Chemistry Group of the Royal Society of Chemistry and the Society of Chemical Industry Meat Panel, The Queen's University of Belfast, 9-11 September 1991"--T.p. verso.
Subject headings (LCSH): Food--Analysis--Congresses.; Meat--Composition--Congresses.; Meat--Congresses.; Meat--Quality--Congresses.; Muscles--Congresses.; Poultry as food--Congresses.