Quality and Grading of Carcasses of Meat Animals PDF Download
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Author: S. Morgan Jones
Publisher: CRC Press
ISBN: 1000141659
Category : Technology & Engineering
Languages : en
Pages : 246
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Book Description
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
Author: S. Morgan Jones
Publisher: CRC Press
ISBN: 1000141659
Category : Technology & Engineering
Languages : en
Pages : 246
Get Book Here
Book Description
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
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: 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: Prof. Michael E. Dikeman
Publisher: Burleigh Dodds Science Publishing
ISBN: 1786760622
Category : Technology & Engineering
Languages : en
Pages : 317
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Book Description
Reviews advances in understanding how breeding and growth affects the development of quality attributes such as fat content and tenderness; Summarises recent research on how management of cattle and carcass handling affects sensory properties; Discusses current research on measuring and optimising quality traits such as colour, flavour and tenderness
Author: Enda J. Cummins
Publisher: John Wiley & Sons
ISBN: 1118350685
Category : Technology & Engineering
Languages : en
Pages : 451
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Book Description
Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037980
Category : Medical
Languages : en
Pages : 384
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Book Description
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.
Author: HOWARD J. SWATLAND
Publisher:
ISBN: 9781789182903
Category :
Languages : en
Pages : 0
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Book Description
Author: Wilson G. Pond
Publisher: CRC Press
ISBN: 1351237993
Category : Nature
Languages : en
Pages : 2174
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Book Description
PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT
[email protected] Containing case studies that complement material presented in the text, the vast range of this definitive Encyclopediaencompasses animal physiology, animal growth and development, animal behavior, animal reproduction and breeding, alternative approaches to animal maintenance, meat science and muscle biology, farmed animal welfare and bioethics, and food safety. With contributions from top researchers in their discipline, the book addresses new research and advancements in this burgeoning field and provides quick and reader-friendly descriptions of technologies critical to professionals in animal and food science, food production and processing, livestock management, and nutrition.
Author: Sándor Kukovics
Publisher: BoD – Books on Demand
ISBN: 1789847087
Category : Medical
Languages : en
Pages : 448
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Book Description
This volume provides a comprehensive overview of goat keeping and farming. It includes twenty-two chapters that address such topics as breeding and selection, goat reproduction, production systems, the effects of goat farming on the environment, the use of goat byproducts, the economics of goat farming, and much more.
Author: H. J. Swatland
Publisher: CRC Press
ISBN: 9781566761208
Category : Technology & Engineering
Languages : en
Pages : 626
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Book Description
An updated (and re-titled) edition of a major text, Structure and Development of Meat Animals and Poultry serves the information needs of meat science and animal production professionals and meat industry personnel. The book is well illustrated with more than 250 line drawings and photographs. Additionally, it is well organized for study and reference. Throughout the presentation, the basics of meat and poultry science are related to commercial meat production and product development. The Author Prof. Howard Swatland began his career in the meat industry with vocational training at Smithfield College in London. After graduation from the University of London he became a research assistant at the Meat Research Institute in Bristol. He received an M.S. and Ph.D. in Meat and Animal Science from the University of Wisconsin, Madison. He received the Meat Research Award of the American Society of Animal Science, and in 1993, at an award ceremony at the British House of Lords, he was made a Fellow of the Institute of Meat of the Worshipful Company of Butchers. He has published 167 papers in refereed journals, most on topics in the area of meat science and production. He presently is a professor at the University of Guelph, in the Department of Food Science and the Department of Animal and Poultry Science.
