This 6-month MyPortugueseLab access code card (and eText) gives you access to all of MyPortugueseLab’s grade-boosting resources. The moment you know. Educators know it. Students know it. It’s that inspired moment when something that was difficult to understand suddenly makes perfect sense. MyLanguageLabs deliver proven results in helping individual students succeed. They provide engaging experiences that personalize, stimulate, and measure learning for each student. And, they come from a trusted partner with educational expertise and an eye on the future. MyLanguageLabs can be linked out to any learning management system. To learn more about how MyPortugueseLab combines proven learning applications with powerful assessment, visit www.myportugueselab.com
This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en zymes. However, the definition excludes cutting, grinding, and pack aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.
Muscle and Meat Biochemistry teaches the different concepts and topics under the eponymous subject. The book covers the gross and detailed composition and structure of muscles and the relationship of the nervous system with the muscular system; muscle cell differentiation and growth; proteins of the thick filament; and the molecular structure and enzymatic activity of myosin. The text also discusses the proteins found in the thin filament - actin, troponin, and myosin; skeletal muscle growth; protein metabolism; and fiber types. The book also encompasses cardiac and smooth muscle; sarcoplasmic proteins; the connective tissues - collagen, elastin, and ground substance; and the postmortem changes during conversion of muscle to meat. The text is recommended for advanced undergraduate and graduate students, as well as for scientists who would like to know more about muscle biology, muscle physiology, and meat science.
The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse quently "rediscovered" electrical stimulation.
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.
The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.
The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.
Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food. Although the by-products per se make important economic contributions to the productivity of the industries, their importance varies widely between classes and for different species. As important as this may be, the utilization of the otherwise waste by-products has become even more crucial from the standpoint of protecting the environment. Hence, the editors decided that a book dealing with inedible meat, poultry and fish by-products would be useful not only to slaughterers and processors, but also to those involved in research and teaching. Focusing on the advan tages of the useful inedible products and methods involved in their pro duction could very well lead to new and better uses for by-products as well as in improving the environment. As in past volumes of this series, the authors are leaders in their respective fields of discussion. Their expertise provides not only a back ground on present industrial practices but also areas and means for improving the production of by-products.
In today’s increasingly diverse, multicultural business world, managers and employees alike need to transcend many borders (literally or figuratively) and grasp a wide variety of cultural nuances on a routine basis. Doing this well requires both a sophisticated understanding of cultural differences as well as a repertoire of skills and management tactics that can be brought to bear to build and maintain a competitive global workforce. International Organizational Behavior focuses on understanding and managing organizational behavior in an international context, providing both the conceptual framework needed for a transcendent understanding of culture along with plenty of practical advice for managing international challenges with organizational behavior.
This 24-month MyPortugueseLab access code card (and eText) gives you access to all of MyPortugueseLab’s grade-boosting resources. The moment you know. Educators know it. Students know it. It’s that inspired moment when something that was difficult to understand suddenly makes perfect sense. MyLanguageLabs deliver proven results in helping individual students succeed. They provide engaging experiences that personalize, stimulate, and measure learning for each student. And, they come from a trusted partner with educational expertise and an eye on the future. MyLanguageLabs can be linked out to any learning management system. To learn more about how MySpanishLab combines proven learning applications with powerful assessment, visit www.myportugueselab.com
ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. -- Contemporary Portuguese Language - The Way You Want To Teach It Ponto de Encontro is the first Portuguese language textbook that allows the instructor to choose to teach either Brazilian or European Portuguese. The Second Edition of this best-selling text is completely updated to reflect the 1990 Acordo Ortográfico (spelling reform), ensuring students learn how to accurately read and write in Portuguese today. Teaching & Learning Experience Balanced, Communicative Approach -- Students learn to communicate effectively in spoken and written Portuguese through a variety of guided and open ended activities. Ponto integrates cultural information and promotes exchange at every stage of instruction. Connect with Culture - Offers learners a rich variety of insights into cultural, social and political realities of the entire Portuguese-speaking world. Explore Grammar - Grammatical structures are presented as a means to effective communication. Build Vocabulary - Tight integration of vocabulary and grammar presentation and exercises reinforce the focus on usage and real-life situations. Develop Skills - Extensive culture-based sections create authentic and meaningful environments for skill-development in each area: listening, speaking, reading and writing. Personalize Learning -- MyLanguageLabs' proven results are now available for elementary Portuguese courses! MyPortugueseLab will be available for fall 2012 courses. 0205981127 / 9780205981120 Ponto de Encontro: Portuguese as a World Language Plus MyPortugueseLab with eText multi semester -- Access Card Package Package consists of: 0205782760 / 9780205782765 Ponto de Encontro: Portuguese as a World Language 0205978541 / 9780205978540 MyPortugueseLab with Pearson eText -- Access Card -- for Ponto de Encontro: Portuguese as a World Language (multi-semester access)
Reflecting the changes taking place in the meat processing industry, this updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. Processed Meats is a unique and valuable text for undergraduate and graduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.
TOPICS IN THE BOOK Predicting Purchasing Probability of E-Commerce Customers Mobile Money and SME Growth: A Zambian Perspective Enhancing Financial Stability in Ghana’s Universal Banking Sector: A Governance Perspective and Practical Insights Impact of Innovation on Adoption of Block Chain Technology with the Moderating Role of Digital Marketing The Mediating Effect of Employee Outcomes on the Relationship between Green Human Resource Management Practices and Firm Performance
The breakthrough story collection that established A. M. Homes as one of the most daring writers of her generation Originally published in 1990 to wide critical acclaim, this extraordinary first collection of stories by A. M. Homes confronts the real and the surreal on even terms to create a disturbing and sometimes hilarious vision of the American dream. Included here are "Adults Alone," in which a couple drops their kids off at Grandma's and gives themselves over to ten days of Nintendo, porn videos, and crack; "A Real Doll," in which a girl's blond Barbie doll seduces her teenaged brother; and "Looking for Johnny," in which a kidnapped boy, having failed to meet his abductor's expectations, is returned home. These stories, by turns satirical, perverse, unsettling, and utterly believable, expose the dangers of ordinary life even as their characters stay hidden behind the disguises they have so carefully created.
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