"Meat Science and Nutrition" ed. by Muhammad Sajid Arshad
"Meat Science and Nutrition" ed. by Muhammad Sajid Arshad
ITexLi | 2018 | ISBN: 1789842344 9781789842340 1789842336 9781789842333 183881633X 9781838816339 | 71 pages | PDF | 5 MB
ITexLi | 2018 | ISBN: 1789842344 9781789842340 1789842336 9781789842333 183881633X 9781838816339 | 71 pages | PDF | 5 MB
This volume is dedicated to meat holds an important position in human nutrition.
Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.
Contents
1. Meat Science and Human Nutrition
2. Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health
3. New Nutritional Strategies for Improving the Quality of Meat
4. Nutritional Composition of Meat
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