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Author: ESRA KURT KLONT
Publisher: University of Bristol
ISBN:
Category : Science
Languages : en
Pages : 322
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Book Description
MEAT QUALITY, FATTY ACIDS, SHELF LIFE, VITAMIN E, LINSEED, FISH OIL,SENSORY QUALITY, LAMB, CATTLE, PUFA
Author: ESRA KURT KLONT
Publisher: University of Bristol
ISBN:
Category : Science
Languages : en
Pages : 322
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Book Description
MEAT QUALITY, FATTY ACIDS, SHELF LIFE, VITAMIN E, LINSEED, FISH OIL,SENSORY QUALITY, LAMB, CATTLE, PUFA
Author: Hasan Khatib
Publisher: John Wiley & Sons
ISBN: 1118677374
Category : Science
Languages : en
Pages : 336
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Book Description
Animal genetics is a foundational discipline in the fields of animal science, animal breeding, and veterinary sciences. While genetics underpins the healthy development and breeding of all living organisms, this is especially true in domestic animals, specifically with respect to breeding for key traits. Molecular and Quantitative Animal Genetics is a new textbook that takes an innovative approach, looking at both quantitative and molecular breeding approaches. The bookprovides a comprehensive introduction to genetic principles and their applications in animal breeding. This text provides a useful overview for those new to the field of animal genetics and breeding, covering a diverse array of topics ranging from population and quantitative genetics to epigenetics and biotechnology. Molecular and Quantitative Animal Genetics will be an important and invaluable educational resource for undergraduate and graduate students and animal agriculture professionals. Divided into six sections pairing fundamental principles with useful applications, the book's comprehensive coverage will make it an ideal fit for students studying animal breeding and genetics at any level.
Author: Joseph Kerry
Publisher: Elsevier
ISBN: 1845695437
Category : Technology & Engineering
Languages : en
Pages : 687
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Book Description
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
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 784
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Book Description
Author: Graham C. Burdge
Publisher: Elsevier
ISBN: 012811231X
Category : Science
Languages : en
Pages : 256
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Book Description
Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of lipid second messengers. Recent studies are unraveling the effect of interactions between diet and endocrine factors and genetic and epigenetic variation on the regulation of PUFA biosynthesis in animals. Together, these recent findings provide novel insights into the impact of differences in PUFA supply on health. This book captures these findings in a manner that marks the state-of-the-art, placing them in the wider context of PUFA metabolism and nutritional science. Users will find a comprehensive discussion on the topic that presents the contributions of leading researchers who combine their knowledge to create a cohesive academic resource for researchers, those involved in production, and health policymakers. - Provides a comprehensive view of polyunsaturated fatty acid metabolism - Describes underlying metabolism on lipids that include polyunsaturated fatty acids - Includes discussions on recent findings on the genetic and epigenetic regulation of polyunsaturated fatty acid metabolism
Author: Joseph William Holloway
Publisher: Springer
ISBN: 9811378606
Category : Technology & Engineering
Languages : en
Pages : 306
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Book Description
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
Author: Xiao Li
Publisher: Frontiers Media SA
ISBN: 2832506135
Category : Medical
Languages : en
Pages : 145
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Book Description
Author: Ruth Wanyera
Publisher: BoD – Books on Demand
ISBN: 9535131516
Category : Technology & Engineering
Languages : en
Pages : 396
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Book Description
The Wheat Improvement, Management, and Utilization book covers some of the most recent research areas that touch on enhancement of wheat productivity. It is obvious that wheat is one of the major staple crops grown globally. This crop has widely been researched on considering that, for instance, it is afflicted by various abiotic and biotic stresses that limit its growth and productivity. Today?s goal of wheat improvement consistently is to develop varieties that are high yielding with good processing and technological qualities, well adapted and tolerant to prevailing biotic and abiotic stresses. Therefore, this is a valuable reference book on wheat improvement, agronomy, and end-use qualities, particularly for those who work in research organizations and higher academic institutions. Moreover, it provides an invaluable resource for readers interested in a quick review of trending topics in wheat.
Author: Xianwen Dong
Publisher: Frontiers Media SA
ISBN: 2832552439
Category : Medical
Languages : en
Pages : 209
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Book Description
Stress is an abnormal response of the organism to external environmental stimuli. In the process of breeding production, animals will show various stress reactions due to changes in their physiological functions, environmental conditions, and management levels. Transportation, high temperature, cold, and other stressors could induce protective reactions in the animal body, showing obvious physiological metabolic disorders and non-specific immune dysfunction, disrupting the physiological processes of nutrient metabolism, digestion and absorption, and immune defense, and ultimately leading to a decrease in production performance and feed conversion rate.
Author: Peter P. Purslow
Publisher: Woodhead Publishing
ISBN: 0081006004
Category : Technology & Engineering
Languages : en
Pages : 746
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Book Description
New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms. The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, and what is sustainable, ethical, desirable, and healthy in meat production and consumption. - Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality - Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values - Edited by an extremely well respected expert in the field who is an Associate Editor of the journal Meat Science (published by Elsevier), the largest global journal within this area
