Muscle and Meat Biochemistry PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Muscle and Meat Biochemistry PDF full book. Access full book title Muscle and Meat Biochemistry by A.M. Pearson. Download full books in PDF and EPUB format.
Author: A.M. Pearson
Publisher: Elsevier
ISBN: 0323149294
Category : Science
Languages : en
Pages : 468
Get Book Here
Book Description
Muscle and Meat Biochemistry teaches the different concepts and topics under the eponymous subject. The book covers the gross and detailed composition and structure of muscles and the relationship of the nervous system with the muscular system; muscle cell differentiation and growth; proteins of the thick filament; and the molecular structure and enzymatic activity of myosin. The text also discusses the proteins found in the thin filament - actin, troponin, and myosin; skeletal muscle growth; protein metabolism; and fiber types. The book also encompasses cardiac and smooth muscle; sarcoplasmic proteins; the connective tissues - collagen, elastin, and ground substance; and the postmortem changes during conversion of muscle to meat. The text is recommended for advanced undergraduate and graduate students, as well as for scientists who would like to know more about muscle biology, muscle physiology, and meat science.
Author: A.M. Pearson
Publisher: Elsevier
ISBN: 0323149294
Category : Science
Languages : en
Pages : 468
Get Book Here
Book Description
Muscle and Meat Biochemistry teaches the different concepts and topics under the eponymous subject. The book covers the gross and detailed composition and structure of muscles and the relationship of the nervous system with the muscular system; muscle cell differentiation and growth; proteins of the thick filament; and the molecular structure and enzymatic activity of myosin. The text also discusses the proteins found in the thin filament - actin, troponin, and myosin; skeletal muscle growth; protein metabolism; and fiber types. The book also encompasses cardiac and smooth muscle; sarcoplasmic proteins; the connective tissues - collagen, elastin, and ground substance; and the postmortem changes during conversion of muscle to meat. The text is recommended for advanced undergraduate and graduate students, as well as for scientists who would like to know more about muscle biology, muscle physiology, and meat science.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
Get Book Here
Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author: Joseph Hill
Publisher: Academic Press
ISBN: 012381510X
Category : Medical
Languages : en
Pages : 1469
Get Book Here
Book Description
Muscle: Fundamental Biology and Mechanisms of Disease will be the first reference covering cardiac, skeletal, and smooth muscle in fundamental, basic science, translational biology, disease mechanism, and therapeutics. Currently there are no publications covering the science behind the medicine, as the majority of books are 90% clinical and 10% science. Muscle: Fundamental Biology and Mechanisms of Disease will discuss myocyte biology, also known as muscle cell biology, providing information about the science behind clinical work and therapeutics with a 90% science and 10% clinical focus. A needed resource for researchers, clinical professionals, postdocs, and graduate students, this publication will further discuss basic biology development and physiology, how processes go awry in disease states, and how the defective pathways are targeted for therapy. This book will assist both the new and experienced clinician's and researcher's need for science translation of background research into clinical applications, bridging the gap between research and clinical knowledge.
Author: United States. Food and Drug Administration. Office of Science. Extramural Research
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 548
Get Book Here
Book Description
Author: N.A.M. Eskin
Publisher: Elsevier
ISBN: 032315896X
Category : Technology & Engineering
Languages : en
Pages : 253
Get Book Here
Book Description
Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.
Author: Joe Regenstein
Publisher: Elsevier
ISBN: 0323153860
Category : Technology & Engineering
Languages : en
Pages : 368
Get Book Here
Book Description
Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists despite the fact that their use in the food supply emphasizes their biological nature. Key topics discussed include proteins as essential to life; amino acids; protein classification; selected proteins of the most important food systems; and protein structure. The book also includes chapters on protein measurement; protein purification; and spectral techniques for the study of proteins. The book requires readers to have the equivalent of the Institute of Food Technologists requirements for undergraduate food science majors. It also assumes a knowledge of math through calculus. While primarily intended for senior and first-year graduate food science students, the text may also be useful to researchers in allied fields.
Author:
Publisher: Academic Press
ISBN: 0080567649
Category : Technology & Engineering
Languages : en
Pages : 375
Get Book Here
Book Description
Advances in Food Research
Author: Elton D. Aberle
Publisher: Kendall Hunt
ISBN: 9780787247201
Category : Business & Economics
Languages : en
Pages : 386
Get Book Here
Book Description
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages :
Get Book Here
Book Description
First multi-year cumulation covers six years: 1965-70.
Author: R. A. Lawrie
Publisher: Elsevier
ISBN: 1483279561
Category : Technology & Engineering
Languages : en
Pages : 288
Get Book Here
Book Description
Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.
