Red Meat Science And Production
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Red Meat Science And Production
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Author : Joseph William Holloway
language : en
Publisher: Springer
Release Date : 2019-08-06
Red Meat Science And Production written by Joseph William Holloway and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-06 with Technology & Engineering categories.
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.
Red Meat Science And Production
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Author : Joseph William Holloway
language : en
Publisher: Springer
Release Date : 2019-08-06
Red Meat Science And Production written by Joseph William Holloway and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-06 with Technology & Engineering categories.
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.
Beef Cattle Production And Trade
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Author : David Cottle
language : en
Publisher: CSIRO PUBLISHING
Release Date : 2014-04-15
Beef Cattle Production And Trade written by David Cottle and has been published by CSIRO PUBLISHING this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-15 with Business & Economics categories.
Covers all aspects of the beef industry from paddock to plate.
Lawrie S Meat Science
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Author : Fidel Toldra
language : en
Publisher: Woodhead Publishing
Release Date : 2017-04-29
Lawrie S Meat Science written by Fidel Toldra and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-29 with Medical categories.
Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. - Encompasses the recognized gold- standard reference for the meat industry - Brings together leading experts in each area, providing a complete overview of the meat sciences - Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage
Sustainable Meat Production And Processing
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2018-10-29
Sustainable Meat Production And Processing written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-29 with Medical categories.
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
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.
Encyclopedia Of Meat Sciences
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Author : Carrick Devine
language : en
Publisher: Elsevier
Release Date : 2014-07-22
Encyclopedia Of Meat Sciences written by Carrick Devine and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-22 with Technology & Engineering categories.
The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
Technologies And Trends In The Halal Industry
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Author : Nor Aida Abdul Rahman
language : en
Publisher: Taylor & Francis
Release Date : 2023-11-22
Technologies And Trends In The Halal Industry written by Nor Aida Abdul Rahman and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-22 with Business & Economics categories.
With recent technological developments, touted also as Industry 4.0, numerous articles published over the years have emphasized the need to investigate the role of technology across all sectors including the halal industry. This book provides a greater understanding of the technologies, trends, and debates associated with the halal industry from different sectors such as food, logistics, pharmaceutical, tourism, medical, cosmetic, and the retail sector. The book adds substantial discussion to the issues and trends of technology applications in the halal industry as well as the theories underpinning halal technology studies. It is in four sections: an overview of the halal industry, selected theories, technology, and recent issues. The contributors explore how technology has evolved and been applied in industry, and also look at how Industry 4.0 technologies like blockchain, Internet of Things (IoT), automation, machine learning, and augmented reality are being integrated in the halal supply chain process. Written by well- regarded scholars and international academics from Africa, Europe, Middle East, and Asia, this book provides expert contributions from research, regulatory, and industry perspectives. This book will interest upper level students, scholars, academics, and practitioners in the various discipline of tourism and travel, hospitality, food studies, marketing, pharmaceutical and medical, logistics, management, Islamic studies and information technology in the halal industry.
Bovine Medicine
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Author : Peter Cockcroft
language : en
Publisher: John Wiley & Sons
Release Date : 2015-04-10
Bovine Medicine written by Peter Cockcroft 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 2015-04-10 with Medical categories.
Thoroughly updated to reflect recent changes in the industry, Bovine Medicine, 3rd Edition, offers practicing large animal veterinarians and veterinary students a comprehensive reference to core aspects of contemporary cattle health and husbandry. New edition of a classic text, featuring thoroughly rewritten text, with coverage shifted to the core aspects of everyday cattle practice Includes new focus on both applied skills and application of knowledge, along with many more full-colour illustrations than in previous editions Represents a toolkit of skills that will support the delivery of contemporary cattle practice Presents a seamless integration of information on husbandry, nutrition, and disease Written by a wide range of experts from around the world
Goat Meat Production And Quality
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Author : Osman Mahgoub
language : en
Publisher: CABI
Release Date : 2012
Goat Meat Production And Quality written by Osman Mahgoub and has been published by CABI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Technology & Engineering categories.
Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.