Proceedings Of 53rd International Congress Of Meat Science And Technology
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Proceedings Of 53rd International Congress Of Meat Science And Technology
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Author : Guanghong Zhou
language : en
Publisher:
Release Date : 2007
Proceedings Of 53rd International Congress Of Meat Science And Technology written by Guanghong Zhou and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Meat categories.
Proceedings 35th International Congress Of Meat Science And Technology Icomst 89
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Author :
language : en
Publisher:
Release Date : 1989*
Proceedings 35th International Congress Of Meat Science And Technology Icomst 89 written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989* with Meat categories.
63rd International Congress Of Meat Science And Technology
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Author : Declan Troy
language : en
Publisher: BRILL
Release Date : 2023-09-04
63rd International Congress Of Meat Science And Technology written by Declan Troy and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-04 with Technology & Engineering categories.
This book contains over 400 offered papers which were presented at the 63rd International Congress of Meat Science and Technology, held in Cork, Ireland, from 13-18 August, 2017. Under the theme of nurturing locally, growing globally, areas covered in the congress included meat sustainability and the role of the of meat science in a challenging global environment, genetics and genomics, the science of meat quality, technological demands in meat processing from an Asian perspective, international best practice in animal welfare, scientific advances underpinning meat safety, emerging technologies in meat processing, meat science and impact, consumer aspects, meat biochemistry, advancements in meat packaging and the congress ended with a session on meat and health, with focus on sustaining healthy protein sources. This year also included a session dedicated to addressing specific hot topics of importance to the industry and meat scientists. These proceedings reflect the truly global nature of meat research and provide an insight into current research issues for the industry.
52nd International Congress Of Meat Science And Technology
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Author : Declan Troy
language : en
Publisher: BRILL
Release Date : 2023-08-28
52nd International Congress Of Meat Science And Technology written by Declan Troy 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.
"This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was to address specific hot topics important to the industry and meat scientists, in particular, electrical stimulation and new instrumental methods for evaluation of meat quality characteristics. These proceedings reflect the truly global nature of meat research and give an insight into the current research issues for the industry."
Pork
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Author : Paulo E.S. Munekata
language : en
Publisher: CRC Press
Release Date : 2021-09-02
Pork written by Paulo E.S. Munekata and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-02 with Technology & Engineering categories.
The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.
Camel Meat And Meat Products
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Author : Isam T. Kadim
language : en
Publisher: CABI
Release Date : 2013-01-01
Camel Meat And Meat Products written by Isam T. Kadim and has been published by CABI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-01 with Technology & Engineering categories.
Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.
Game Meat Hygiene In Focus
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Author : P. Paulsen
language : en
Publisher: Springer Science & Business Media
Release Date : 2011-09-15
Game Meat Hygiene In Focus written by P. Paulsen and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-15 with Science categories.
Game meat is consumed world-wide. In most regions, it contributes only a small part to the overall meat and food supply, but for reasons of animal welfare and sustainability it is sometimes considered an alternative to meat from farmed animals. Despite differences in game species, ante mortem conditions (free-range or fenced; wild or semi-domesticated), hunting or harvesting procedures and further handling of the carcass, there are common requirements as regards meat safety and quality. Whereas meat hygiene and safety have been an issue in game meat for export/import for a long time, primary production, domestic supply and direct supply to the consumer have recently been addressed by legislation and these sectors still present unresolved questions and challenges. This book combines 24 contributions presenting the view of experts in game meat hygiene and quality. They address four main topics: i.e. 'hygiene and microbiology', 'epidemiology', 'risk assessment and management' and 'muscle biology and meat quality'. In addition to contributions on this topic by authors from eight European countries, a South African perspective is provided, thus representing the standpoint of a major game meat exporter. This volume is the first in a series on safety and quality assurance along the game meat chain, following a 'from forest to fork' approach and is targeted at scientists in academia and industry, graduate students as well as at governmental officials in veterinary public health and food safety.
Handbook Of Meat Poultry And Seafood Quality
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Author : Leo M. L. Nollet
language : en
Publisher: John Wiley & Sons
Release Date : 2012-05-29
Handbook Of Meat Poultry And Seafood Quality written by Leo M. L. Nollet 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 2012-05-29 with Technology & Engineering categories.
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
Meat Quality
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Author : Wieslaw Przybylski, PhD
language : en
Publisher: CRC Press
Release Date : 2015-10-15
Meat Quality written by Wieslaw Przybylski, PhD and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-15 with Technology & Engineering categories.
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of producing high-quality meat, from the growth of the animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep. Meat Quality: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality. The chapters are written by contributors from universities, research institutes, and breeding companies from different countries and continents. The chapters are based on the research and teaching experience of the contributors as well as on a critical evaluation of the current literature. No other book available today covers the key issues regarding meat quality in such a comprehensive way. This book should be of keen interest to students of food technology, nutrition, commodities sciences, and animal sciences, as well as to food scientists and engineers who want to update their knowledge about the determinants of meat quality.
Animal Husbandry And Nutrition
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Author : Banu Yucel
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-07-18
Animal Husbandry And Nutrition written by Banu Yucel and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-18 with Medical categories.
This book focuses on the animal husbandry and nutrition based on significant evaluations by the authors of the chapters. Many chapters contain general overviews on animal husbandry and nutrition from different countries. Also, the sections created shed light on futuristic overlook with improvements for animal husbandry and feeding sector. Details about rearing and feeding different animal races are also covered herein. It is hoped that this book will serve as a source of knowledge and information on animal husbandry and nutrition sector.