Estimation Of The Composition Of Beef Carcasses And Cuts
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Estimation Of The Composition Of Beef Carcasses And Cuts
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Author : O. G. Hankins
language : en
Publisher:
Release Date : 1946
Estimation Of The Composition Of Beef Carcasses And Cuts written by O. G. Hankins and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1946 with Agriculture categories.
Estimation Of The Composition Of Beef Carcasses And Cuts
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Author : Orville Gerber Hankins
language : en
Publisher:
Release Date : 1946
Estimation Of The Composition Of Beef Carcasses And Cuts written by Orville Gerber Hankins and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1946 with categories.
Quality And Grading Of Carcasses Of Meat Animals
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Author : S. Morgan Jones
language : en
Publisher: CRC Press
Release Date : 2020-07-24
Quality And Grading Of Carcasses Of Meat Animals written by S. Morgan Jones and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-24 with Technology & Engineering categories.
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
Technical Bulletin
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Author :
language : en
Publisher:
Release Date : 1949
Technical Bulletin written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1949 with Agriculture categories.
Evaluation Of Carcass And Meat Quality In Ruminants
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Author : C. Lazzaroni
language : en
Publisher: BRILL
Release Date : 2023-08-28
Evaluation Of Carcass And Meat Quality In Ruminants written by C. Lazzaroni and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-28 with Technology & Engineering categories.
"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."
Bibliography On The Marketing Of Livestock Meat And Meat Products
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Author :
language : en
Publisher:
Release Date : 1951
Bibliography On The Marketing Of Livestock Meat And Meat Products written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1951 with Cold-storage lockers categories.
Bibliographical Bulletin
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Author :
language : en
Publisher:
Release Date : 1943
Bibliographical Bulletin written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1943 with Bibliography categories.
Bibliographical Bulletin
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Author : United States. Department of Agriculture
language : en
Publisher:
Release Date : 1951
Bibliographical Bulletin written by United States. Department of Agriculture and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1951 with Agriculture categories.
The Science Of Meat Quality
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Author : Chris R. Kerth
language : en
Publisher: John Wiley & Sons
Release Date : 2013-04-03
The Science Of Meat Quality written by Chris R. Kerth and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-03 with Science categories.
Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.
Designing Foods
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1988-02-01
Designing Foods written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-02-01 with Medical categories.
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.