Can I read Red Meat Science and Production : Volume 1. The Consumer and Extrinsic Meat Character on EtoBox?

Red Meat Science and Production : Volume 1. The Consumer and Extrinsic Meat Character by Joseph William Holloway; Jianping Wu is a nonfiction available to read on EtoBox.

What is Red Meat Science and Production : Volume 1. The Consumer and Extrinsic Meat Character about?

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for pr

Who reads Red Meat Science and Production : Volume 1. The Consumer and Extrinsic Meat Character?

Author

Joseph William Holloway; Jianping Wu

Publisher

Springer Singapore : Imprint: Springer

Published

2019

Language

EN

ISBN

9789811378560

Category

nonfiction

Subjects

Science, Technology, Home & Lifestyle