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Muscle as Food

  • 1st Edition - June 17, 1986
  • Author: Bozzano G Luisa
  • Language: English
  • eBook ISBN:
    9 7 8 - 0 - 3 2 3 - 1 3 9 5 3 - 3

Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books… Read more

Muscle as Food

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Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:properties of the contractile proteinsbiochemical and physical changes during the conversion processchanges occuring during storage and preservationfunctional properties of the myofibrillar systemsensory and nutritional composition.This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.