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Author: John Romano
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 232
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Book Description
Author: John Romano
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 232
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Book Description
Author: Gregg Avedon
Publisher: Rodale Books
ISBN: 1605297666
Category : Cooking
Languages : en
Pages : 307
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Book Description
Men’s Health presents over 150 simple recipes for delicious meals the whole family will love, from workout-boosting protein shakes to healthy dinners and more Achieving your best body ever requires that two elements merge as one: solid training and good nutrition. Men’s Health Muscle Chow provides the nutritional component of that muscle-building equation. Inside, you’ll find: • Eight easy-to-remember dietary strategies to keep your eating habits in line • Filling breakfasts like Banana Protein Pancakes; energizing entrées including Muscle-Bound Chili and Mahi Fish Wraps; hunger-killing snacks such as Malted Almond Bombs; and even desserts like Key Lime Pie—all designed to help burn fat and build muscle • A shopping list that makes it easy to stock up on essential ingredients and kitchen tools • A troubleshooting guide for guys with more experience at the gym than in the kitchen • Insider strategies, tips, tricks of the trade Men’s Health Muscle Chow is much more than just a cookbook. It offers a solid foundation for understanding meal timing and the effects nutrients have on your body to help you set and reach your fitness goals.
Author: Burdette C. Breidenstein
Publisher: Springer Science & Business Media
ISBN: 1475759339
Category : Technology & Engineering
Languages : en
Pages : 585
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Book Description
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Author: Youling L. Xiong
Publisher: Springer Science & Business Media
ISBN: 1461547318
Category : Technology & Engineering
Languages : en
Pages : 426
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Book Description
A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.
Author: Nicholas Bjorn
Publisher: Lulu.com
ISBN: 9780359872213
Category :
Languages : en
Pages : 0
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Book Description
HAVE YOU BEEN DREAMING SO LONG ABOUT HAVING TONED AND WELL-DEFINED MUSCLES? DO YOU HAVE NO IDEA OF HOW YOU CAN START ACHIEVING THE BODY OF YOUR DREAMS? The good news is that this book can show you how! Bulking up and maintaining a toned physique cannot be easily accomplished without the right plan and discipline. Most of all, a definitive guide can go a long way in walking you through the steps you need to take to achieve your bodybuilding goals. You may already have a firm idea of the exercise regimen you need to follow, but do you know what food you need to eat and what meals you need to prepare to get closer to your ideal body? Don�t worry if you don�t have any idea because this book has you covered. Although coming up with a bodybuilding exercise regimen can be difficult, I know that preparing a meal plan can be just as daunting. This is why this book makes everything easier for you by providing everything you need to know.
Author: Lou Schuler
Publisher: Rodale
ISBN: 1623364183
Category : Health & Fitness
Languages : en
Pages : 322
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Book Description
Research shows that although people can lose 5 to 10 percent of their body weight on any given diet, dieting itself is a consistent predictor of future weight gain. Why? At some point, everyone stops dieting. The Lean Muscle Diet solves the sustainability problem while offering immediate results. It’s simple: act as if you already have the body you want. If a reader is, say, a 220-pound man who wants to become a muscular 180-pounder, he then uses The Lean Muscle Diet's formula to eat and train to sustain a 180-pound body. The transformation begins immediately, and the results last for life. Lou Schuler, who has sold more than one million copies of his fitness books worldwide, and Alan Aragon, nutrition advisor to Men's Health, have created an eating and "metabolically expensive" exercise plan designed to melt fat while building muscle. The best part? The plan allows readers to eat their favorite foods, no matter how decadent. With full support from Men's Health, The Lean Muscle Diet delivers a simple--and simply sustainable--body transformation plan anyone can use.
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 142004530X
Category : Technology & Engineering
Languages : en
Pages : 990
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Book Description
In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t
Author: Michael Matthews
Publisher:
ISBN: 9781938895333
Category :
Languages : en
Pages :
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Book Description
If you want to build a body you can be proud of without starving or depriving yourself of all the foods you actually like...then you want to read this book.
Author: Erin Stern
Publisher: Penguin
ISBN: 1465475990
Category : Cooking
Languages : en
Pages : 456
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Book Description
Build muscle, burn fat, and chisel your physique with 100 delicious recipes and customized bodybuilding meal plans. Ever wonder how professional bodybuilders get that herculean look? Well, you might be surprised to know it’s as much about what happens in the kitchen as it is about what happens in the gym. Professional bodybuilders fuel their bodies with specific nutrients delivered at precise intervals to achieve their sculpted physiques, and now you can too! The Bodybuilder's Kitchen provides expert guidance on what to eat and when to eat it, and helps you understand how your body uses what you eat to burn fat and build lean, strong muscle. What are you waiting for? Dive right in to discover: - 100 delicious recipes for every mealtime with key macronutrients and nutrition panels provided for every recipe - 5 custom-designed meal plans for bulking and cutting phases, as well as plans for ketogenic dieting, calorie cycling, and carb cycling - Strategic guidance on when to eat, what to eat, and how to manage your nutrition for optimum fat-burning and muscle-building results With five weekly meal plans, 100 mouth-watering recipes, and expert insight from champion bodybuilder Erin Stern, this much-needed nutrition book will provide you with everything you need to fuel your workouts and achieve the bodybuilder physique. From salads to sides, meal prep planning to protein bars, this body-building book will be your one-stop guide to bulking up! Feel like having a more chiseled physique this New Year? Whether it’s a New Year’s Resolution to be more musclebound, or you’re simply seeking expert guidance on fueling your body to meet your fitness needs, this all-encompassing strength-training guide may be exactly what you’re looking for! Join the journey to becoming your strongest self today!
Author: Eric A. Decker
Publisher: John Wiley & Sons
ISBN: 9780471314547
Category : Science
Languages : en
Pages : 516
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Book Description
A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. Photographs, illustrations, charts, and tables accompany in-depth discussions on: * Oxidative processes in muscle foods * Dietary strategies for improving the oxidative stability of muscle foods * The beneficial impact of vitamin E supplementation on meat quality * Economic and safety implications of nutritionally modified meat * Food industry applications involving meat, poultry, and seafood * Animal nutrition and muscle biochemistry * New areas where nutritional strategies can improve meat quality
