Proximate Composition of Beef From Carcass to Cooked Meat: Method of Derivation and Tables of Values (Classic Reprint)
Language: English
Published by Forgotten Books, 2018
- Hardcover
- New

Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
AbeBooks seller since June 11, 1999
Condition: New
US$ 37.99
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Seller Inventory # LX-9780266855743
- Title
- Proximate Composition of Beef From Carcass to Cooked Meat: Method of Derivation and Tables of Values (Classic Reprint)
- Author
- Rebecca Koonce Pecot
- Publisher
- Forgotten Books
- Publication year
- 2018
- Condition
- New
- Binding
- HRD
- Language
- English
- ISBN 10
- 0266855741
- ISBN 13
- 9780266855743
- Item weight
- 268 grams
Understand how beef composition changes from carcass to cooked meat.
This concise guide explains a proven method for estimating the makeup of cooked beef, linking back to the carcass and the stages of trimming, cutting, and cooking. It highlights how bone, lean, and fat are considered, and it discusses why finishes and doneness levels can affect the final numbers.
The work details how researchers approach calculating composition when bones are present and how lean and fat distributions are adjusted for different cooking methods. It also explains the limitations of available data and the potential need to tailor equations for other meats. This edition focuses on beef but notes where further study could refine the method.- How bone is treated in cooking calculations and why it matters for real-world results.
- How lean and fat distributions are estimated for dry-heat vs moist-heat cooking.
- Why more paired samples and varied cooking methods could improve accuracy.
- Practical context for applying these methods to meat science and industry needs.
"Synopsis" may belong to another edition of this title.
PBShop.store UK
Fairford, GLOS, United Kingdom
AbeBooks seller since June 11, 1999
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