Quality And Grading Of Carcasses Of Meat Animals
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Quality and Grading of Carcasses of Meat Animals
Author | : S. Morgan Jones |
Publsiher | : CRC Press |
Total Pages | : 246 |
Release | : 2020-07-24 |
Genre | : Technology & Engineering |
ISBN | : 9781000141658 |
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Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals
Fat Content and Composition of Animal Products
Author | : National Research Council,Board on Agriculture,Food and Nutrition Board,Board on Agriculture and Renewable Resources,Assembly of Life Sciences,Commission on Natural Resources |
Publsiher | : National Academies Press |
Total Pages | : 256 |
Release | : 1976-02-01 |
Genre | : Technology & Engineering |
ISBN | : 9780309024402 |
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Designing Foods
Author | : National Research Council,Board on Agriculture,Committee on Technological Options to Improve the Nutritional Attributes of Animal Products |
Publsiher | : National Academies Press |
Total Pages | : 384 |
Release | : 1988-02-01 |
Genre | : Medical |
ISBN | : 9780309037983 |
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This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Evaluation of carcass and meat quality in ruminants
Author | : C. Lazzaroni,S. Gigli,D. Gabina |
Publsiher | : BRILL |
Total Pages | : 227 |
Release | : 2023-08-28 |
Genre | : Technology & Engineering |
ISBN | : 9789086866106 |
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"Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from each carcass. Today the quality characteristics of the meat must be different according to its utilisation (supermarket, butcher, catering, refectory, etc.) and so it is very important to choose very early the final destination of the carcass. Obviously, the carcass classification must correlate with meat quality characteristics required by final consumer. Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability. This book reviews the historical and recent developments for carcass evaluation and grading for meat quality assessment in beef and sheep. It places special emphasis on new concepts and approaches to define carcass and meat quality and on the use of modern technologies for composition and quality evaluation. A range of technologies are presented such as ultrasounds and colour reflectance, X-ray computerised tomography, spectral and thermal imaging, image analysis and NIRS. The use of phenotypic markers such as the plasma hormones and genetic markers to predict carcass composition and meat quality are also presented."
Live Animal Carcass Evaluation and Selection Manual
Author | : Donald L. Boggs,Robert Anthony Merkel |
Publsiher | : Unknown |
Total Pages | : 264 |
Release | : 1993 |
Genre | : Business & Economics |
ISBN | : WISC:89046807525 |
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MEAT CUTS AND MUSCLE FOODS
Author | : HOWARD J. SWATLAND |
Publsiher | : Unknown |
Total Pages | : 0 |
Release | : 2023 |
Genre | : Electronic Book |
ISBN | : 1789182905 |
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Livestock and Carcasses
Author | : Donald L. Boggs |
Publsiher | : Kendall Hunt |
Total Pages | : 274 |
Release | : 1998 |
Genre | : Technology & Engineering |
ISBN | : 0787245690 |
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Improving the Sensory and Nutritional Quality of Fresh Meat
Author | : Joseph Kerry |
Publsiher | : Elsevier |
Total Pages | : 687 |
Release | : 2009-01-22 |
Genre | : Technology & Engineering |
ISBN | : 9781845695439 |
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Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential