Full Product Details
Author: Carrick Devine (Horticulture and Food Research Institute of New Zealand Ltd, Hamilton, New Zealand) ,
M. Dikeman (Professor, Kansas State University, KS, USA)
Publisher: Elsevier Science Publishing Co Inc
Imprint: Academic Press Inc
Edition: 2nd edition
Dimensions:
Width: 33.30cm
, Height: 15.30cm
, Length: 26.00cm
Weight: 6.040kg
ISBN: 9780123847317
ISBN 10: 0123847311
Pages: 1712
Publication Date: 19 August 2014
Audience:
College/higher education
,
Professional and scholarly
,
Undergraduate
,
Postgraduate, Research & Scholarly
Replaced By: 9780323851251
Format: Mixed media product
Publisher's Status: Active
Availability: Available To Order
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.
Reviews
...We strondly recommend it to anyone with more than a passing interest in meat, as a primary source. - MEAT SCIENCE (August 2005) The articles have excellent tables and illustrations; color plates appear in separate sections in each volume...Recommended. - CHOICE (March 2005) This encyclopedia would be desirable in many collections. - E-STREAMS (March 2005) This encyclopedia, a 3 volume set, covers many topics within the field of meat science. - Food Science and Technology Abstracts (2004)
Praise for the Previous Edition ...a very worthwhile addition to any biological sciences library...would not be out of place in the office of the manager and/or technical director of a meat plant. ...We strongly recommend it to anyone with more than a passing interest in meat, as a primary source. - MEAT SCIENCE (August 2005)
...We strondly recommend it to anyone with more than a passing interest in meat, as a primary source. - MEAT SCIENCE (August 2005) The articles have excellent tables and illustrations; color plates appear in separate sections in each volume...Recommended. - CHOICE (March 2005) This encyclopedia would be desirable in many collections. - E-STREAMS (March 2005) This encyclopedia, a 3 volume set, covers many topics within the field of meat science. - Food Science and Technology Abstracts (2004)
Praise for the Previous Edition: ...a very worthwhile addition to any biological sciences library...would not be out of place in the office of the manager and/or technical director of a meat plant. ...We strongly recommend it to anyone with more than a passing interest in meat, as a primary source. --Meat Science, 2005
...We strondly recommend it to anyone with more than a passing interest in meat, as a primary source. - MEAT SCIENCE (August 2005) The articles have excellent tables and illustrations; color plates appear in separate sections in each volume...Recommended. - CHOICE (March 2005) This encyclopedia would be desirable in many collections. - E-STREAMS (March 2005) This encyclopedia, a 3 volume set, covers many topics within the field of meat science. - Food Science and Technology Abstracts (2004)
Author Information
Carrick Devine, born in Blenheim, New Zealand, studied at Canterbury University in New Zealnd where he obtained an MSc in Marine Biology and then a PhD at the University of Otago Medical School in 1969, studying physiology/pharmacology of smooth muscle and its innervation. Following a post doctoral period at Presbyterian University of Pennsylvania Medical Center working on smooth muscle, he returned to New Zealand and worked with striated muscle - i.e. meat - at the Meat Industry Research Institute of New Zealand, becoming sector leader. He has been involved in the development of electrical stimulation for meat tenderness, quality assurance procedures to ensure that appropriate levels of tenderness are attained, establishing neurological indices of humaneness of slaughter procedures using microdialysis probes, to harmonise western and halal slaughter methods and developing protocols to reduce preslaughter stress of cattle and sheep. He now works on biosensors at the bioengineering sector of Hortresearch and is presently engaged on a collaborative project with the MIRINZ Centre of Agresearch to measure meat tenderness on-line using near infrared spectroscopy. He obtained a DSc in 1991 and is a Fellow of the Royal Society of New Zealand and the New Zealand Institute of Chemistry. Michael E. Dikeman; Born in the state of Kansas, USA. Received B.S. and Ph.D. degrees from Kansas State University and M.S.degree from Michigan State University. Professor at Kansas State University from 1970 to present. He teaches courses ranging from beginning animal/meat science to graduate level. His research interests include effects of genetics and management systems for livestock production on carcass composition and meat quality. He has particular interests in postmortem technology to enhance meat quality, and in effects of meat cookery on tenderness. He received the Meats Research Award from the American Society of Animal Science. He served as President of the American Meat Science Association, and the Federation of American Societies of Food Animal Sciences.
