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Low-Fat Meats Design Strategies and Human Implications

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ISBN-10: 0123132606

ISBN-13: 9780123132604

Edition: 1994

Authors: Harold D. Hafs, Robert G. Zimbelman, Se-Kwon Kim

List price: $92.95
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Description:

This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, social, ethical, and economic factors, are given special attention. Sensory charcteristics of low-fat meat, animal well being, and two new directions for the future are also discussed. Low-Fat Meats: Design Strategies and Human Implications provides an up-to-date overview of the technologies to produce low-fat meat, with a balanced discussion of the issues. Paying speical attention to health,…    
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Book details

List price: $92.95
Copyright year: 1994
Publisher: Elsevier Science & Technology
Publication date: 12/12/1994
Binding: Hardcover
Pages: 330
Size: 5.98" wide x 9.02" long x 0.33" tall
Weight: 1.452
Language: English

Professor Se-Kwon Kim, PhD, currently serves as a senior professor in the Department of Chemistry and the director of the Marine Bioprocess Research Center (MBPRC) at Pukyong National University in the Republic of Korea. He received his BSc, MSc, and PhD from the Pukyong National University and joined as a faculty member. He has previously served as a scientist in the University of Illinois, Urbana-Champaign, Illinois (1988-1989), and was a visiting scientist at the Memorial University of Newfoundland, Canada (1999-2000). Professor Se-Kwon Kim was the first president of the Korean Society of Chitin and Chitosan (1986-1990) and the Korean Society of Marine Biotechnology (2006-2007). He was…    

Improving Carcass Composition Through Selective Breeding
Nutrition and Feeding Management to Alter Carcass Composition of Pigs and Cattle
Human Nutrition and Health Implications of Meat with More Muscle and Less Fat
Human Food Safety Evaluation of Repartitioning Agents
Evaluating Lower-Fat Meats from and Ethical Perspective: Is "Good for You" Always Good for You? Technology to Assess Carcass and Product Composition
Meat Evaluation Issues and Alternatives
Strategies for Reduced Fat Processed Meats
Growth, Metabolic Modifiers, And Nutrient Considerations
The Welfare of Physiologically Modified Animals
Carcass Composition of Animals Given Partitioning Agents
Sensory Characteristics of Meat from Animals Given Partitioning Agents
Reaction of Livestock Producers to Partitioning Agents
An Overview of the Meat-Packing Industry and Some Perspectives on Partitioning Agents
Potential to Alter Carcass Composition Through Genetically Modified Animals
Immunological Approaches to Modify Growth
Index