Applied Muscle Biology and Meat Science -
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Présentation Applied Muscle Biology And Meat Science Format Relié
- Livre Technologie
Biographie: 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.
Sommaire: 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.