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Author: United States. Division of Foreign Markets
Publisher:
ISBN:
Category : Livestock
Languages : en
Pages : 1118
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Book Description
Author: United States. Division of Foreign Markets
Publisher:
ISBN:
Category : Livestock
Languages : en
Pages : 1118
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Book Description
Author: Frank Andrews
Publisher:
ISBN:
Category : Alaska
Languages : en
Pages : 670
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Book Description
Author: Steven M. Lonergan
Publisher: Academic Press
ISBN: 0128152788
Category : Medical
Languages : en
Pages : 302
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Book Description
The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. - Describes principles in muscle metabolism, meat quality and meat safety using case studies - Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection - Offers solutions on how to control bacterial growth to improve the safety and quality of meat - Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology - Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems
Author: Upton Sinclair
Publisher:
ISBN:
Category : Chicago (Ill.)
Languages : en
Pages : 442
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Book Description
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128156880
Category : Medical
Languages : en
Pages : 276
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Book Description
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. - Analyzes the role of novel technologies for sustainable meat processing - Covers how to maintain sustainability and achieve high levels of meat quality and safety - Presents solutions to improve productivity and environmental sustainability - Takes a proteomic approach to characterize the biochemistry of meat quality defects
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1436
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Book Description
Author: United States. Bureau of statistics
Publisher:
ISBN:
Category :
Languages : en
Pages : 1110
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Book Description
Author: Edward Gendar Ward
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 944
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Book Description
Author: Eugene Merritt
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 630
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1484
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Book Description
