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Full Product Details

Author:   Chris R. Kerth (Texas A&M University)
Publisher:   John Wiley and Sons Ltd
Imprint:   Wiley-Blackwell
Dimensions:   Width: 17.80cm , Height: 2.00cm , Length: 25.20cm
Weight:   0.785kg
ISBN:  

9780813815435

ISBN 10:   0813815436
Pages:   312
Publication Date:   03 May 2013
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Contributors xv Chapter 1 Growth of Muscle from the Myoblast toWhole Muscle 1 Terry Brandebourg Chapter 2 Animal Growth and Empty Body Composition 29 Michael Dikeman Chapter 3 Muscle Structure and Cytoskeletal Proteins 49 Chris R. Kerth Chapter 4 Muscle Metabolism and Contraction 65 Chris R. Kerth Chapter 5 Converting Muscle to Meat: The Physiology of Rigor 79 Kirk W. Braden Chapter 6 Meat Tenderness 99 Chris R. Kerth Chapter 7 Water-Holding Capacity of Meat 119 Jason K. Apple and Janeal W.S. Yancey Chapter 8 Lipids and Lipid Oxidation 147 Kyle Willian Chapter 9 Meat Color 177 Richard Mancini Chapter 10 Meat Cookery 199 Clinton Rowe and Chris R. Kerth Chapter 12 Untrained Sensory Panels 215 Patricia C. Curtis Chapter 13 Consumer Sensory Panels 233 Ryan Cox Chapter 14 Preventing Foodborne Illness 249 Michael A. Davis Index 283 A color plate section is located between pages 192 and 193.

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Author Information

Chris R. Kerth is Associate Professor of Meat Science and Muscle Biology in the Department of Animal Science at Texas A&M University, USA.

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