Applied Muscle Biology and Meat Science (eBook, PDF)

Redaktion: Du, Ph. D. Min; McCormick, Richard J.

• Format: PDF

Produktbeschreibung

Knowledge of muscle biology is continuing to expand in the animal and food sciences industry, especially the understanding of the mechanisms that control skeletal muscle development, growth, and their impacts on meat production and quality. Applied Muscle Biology and Meat Science provides agriculturalists with state-of-the-art information and a platform to further explore this specialized topic. It also gives novices a comprehensive knowledge base in applied muscle biology and meat science. Many existing problems in meat science and production are due to a lack of understanding of the underlying biological mechanisms of the livestock. Careful to avoid gory processing details, the text focuses on biological changes and the appropriate management techniques for meat animals.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 360
• Erscheinungstermin: 26. Mai 2009
• Englisch
• ISBN-13: 9781439882030
• Artikelnr.: 57160910

Autorenporträt

Dr. Min Du is a member of the Animal Science Department faculty at the University of Wyoming. He has published numerous peer-reviewed articles and abstracts and has made multiple invited presentations. He is the section editor for the Journal of Animal Science and Journal of Muscle Foods and is a reviewer for nearly 20 scientific journals and funding agencies. Dr. Richard McCormick is a member of the Animal Science Department faculty at the University of Wyoming, and he has worked as a guest scientist at the Federal Meat Research Institute in Kulmbach, Germany. For the past 20 years, he has published extensively on collagen biochemistry related to meat science, muscle biology, and cardiac and exercise physiology. Most recently, he initiated genomic studies in models of cardiac (myocardial infarction) and lung (bovine and human high altitude disease) pathologies.

Inhaltsangabe

Muscle structure and function. Satellite cell biology. Adipose tissue
development in extramuscular and intramuscular depots in meat animals.
Fetal programming of skeletal muscle development. Muscle fiber
characteristics and their relation to meat quality. Muscle protein
turnover. Collagen. Protein degradation postmortem and tenderization.
Regulation of postmortem glycolysis and meat quality. AMP-activated protein
kinase in muscle growth, fat deposition and meat quality. Meat color. Lipid
oxidation and flavor. Lipids in muscle structure, composition, and
metabolism. Fish muscle. Molecular mapping and marker-assisted breeding for
muscle growth and meat quality. Animal agriculture and animal welfare: an
essay on how they benefit each other in the 21st century.