More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Paulo E. S. Munekata (Hrsg.), Fidel Toldrá (Hrsg.), José Manuel Lorenzo (Hrsg.), Francisco J. Barba (Hrsg.)

PDF
ca. 109,99
Amazon iTunes Thalia.de Weltbild.de Hugendubel Bücher.de ebook.de kobo Osiander Google Books Barnes&Noble bol.com Legimi
* Affiliatelinks/Werbelinks
Hinweis: Affiliatelinks/Werbelinks
Links auf reinlesen.de sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommt reinlesen.de von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.

Springer International Publishing img Link Publisher

Naturwissenschaften, Medizin, Informatik, Technik / Chemische Technik

Beschreibung

This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices.

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing. 


Weitere Titel von diesem Autor
Weitere Titel zum gleichen Preis
Cover Carbon Fibers
Volker Altstädt
Cover Mikroskopie
Gottfried Wilhelm Ehrenstein
Cover Massenanalyse
Gottfried Wilhelm Ehrenstein
Cover Massenanalyse
Gottfried Wilhelm Ehrenstein
Cover Thermische Analyse
Gottfried Wilhelm Ehrenstein
Cover Thermische Analyse
Gottfried Wilhelm Ehrenstein
Cover Mikroskopie
Gottfried Wilhelm Ehrenstein
Cover Composite Technology
Felipe Wolff-Fabris
Cover Joining of Plastics
Jordan Rotheiser

Kundenbewertungen

Schlagwörter

Meat Consumer Acceptance, Meat Storage, Meat Nutrition, Meat Chemistry, Exotic Meats