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Title: Low-fat meats : design strategies and human implications / edited by Harold D. Hafs, Robert G. Zimbelman.
Author: Hafs, Harold D. ; Zimbelman, Robert G.
Year: c1994.
Series: Food science and technology international series.
Description: xv, 328 p. : ill. ; 25 cm.
Subject: Meat. ; Meat products. ; Food technology. ; Animal fat. ; Low fat products. ; Carcass composition.
Notes: Includes bibliographical references and index.
ISBN/ISSN: 0123132606 (acid-free paper);
Type: Book
Abstract: Ch. 1. Improving Carcass Composition through Selective Breeding / William R. Lamberson -- Ch. 2. Nutrition and Feeding Management to Alter Carcass Composition of Pigs and Cattle / Virgil W. Hays and Rodney L. Preston -- Ch. 3. Human Nutrition and Health Implications of Meat with More Muscle and Less Fat / David M. Klurfeld -- Ch. 4. Human Food Safety Evaluation of Repartitioning Agents / C. Greg Guyer and Margaret A. Miller -- Ch. 5. Economic Implications of Partitioning Agents / Brian L. Buhr, Gordon L.
ltena and Marvin L. Hayenga -- Ch. 6. Evaluating Lower-Fat Meats from an Ethical Perspective: Is "Good for You" Always Good for You? / Jeffrey Burkhardt -- Ch. 7. Technology to Assess Carcass and Product Composition / John C. Forrest and Max D. Judge -- Ch. 10. Growth, Metabolic Modifiers, and Nutrient Considerations / Norman C. Steele, R. Dean Boyd and Roger G. Campbell -- Ch. 11. The Welfare of Physiologically Modified Animals / Harold W. Gonyou -- Ch. 12. Carcass Composition of Animals Given Partitioning Agents / D. H. Beermann -- Ch. 13. Sensory Characteristics of Meat from Animals Given Partitioning Agents / F. K. Mckeith, Y. H. Lan and D. H. Beermann -- Ch. 14. Reaction of Livestock Producers to Partitioning Agents / David L. Meeker -- Ch. 15. An O
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