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Evaluation And Control Of Meat Quality In Pigs
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Book Synopsis Evaluation and Control of Meat Quality in Pigs by : P.V. Tarrant
Download or read book Evaluation and Control of Meat Quality in Pigs written by P.V. Tarrant and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Seminar in the CEC Agricultural Research Programme, held in Dublin, Ireland, November 21-22, 1985. Sponsored by the Commission of the European Communities, Directorate-General for Agriculture, Division for the Coordination of Agricultural Research
Book Synopsis Evaluation and Control of Meat Quality in Pigs by : P. V. Tarrant
Download or read book Evaluation and Control of Meat Quality in Pigs written by P. V. Tarrant and published by . This book was released on 1987-02-28 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Quality and Grading of Carcasses of Meat Animals by : S. Morgan Jones
Download or read book Quality and Grading of Carcasses of Meat Animals written by S. Morgan Jones and published by CRC Press. This book was released on 2020-07-24 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis The Genetics of the Pig by : Max Frederick Rothschild
Download or read book The Genetics of the Pig written by Max Frederick Rothschild and published by CABI. This book was released on 2011 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: The understanding of pig genetics and genomics has advanced significantly in recent years, creating fresh insights into biological processes. This comprehensive reference work discusses pig genetics and its integration with livestock management and production technology to improve performance. Fully updated throughout to reflect advances in the subject, this new edition also includes new information on genetic aspects of domestication, colour variation, genomics and pig breeds, with contributions from international experts active in the field.
Book Synopsis Livestock Handling and Transport, 5th Edition by : Temple Grandin
Download or read book Livestock Handling and Transport, 5th Edition written by Temple Grandin and published by CABI. This book was released on 2019-10-19 with total page 485 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited by world-renowned animal scientist Dr Temple Grandin, this practical book integrates scientific research and industry literature on cattle, pigs, poultry, sheep, goats, deer, and horses, in both the developed and developing world, to provide a practical guide to humane handling and minimizing animal stress.
Book Synopsis Proceedings of the Symposium Electronic Evaluation of Meat in Support of Value-based Marketing by :
Download or read book Proceedings of the Symposium Electronic Evaluation of Meat in Support of Value-based Marketing written by and published by . This book was released on 1991 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis On-line Evaluation of Meat by : H. J. Swatland
Download or read book On-line Evaluation of Meat written by H. J. Swatland and published by CRC Press. This book was released on 1995-10-05 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first and only comprehensive presentation in book form of on-line evaluation of meat. The author is a leading international authority on meat science and process engineering. The new book covers all modern methods of on-line evaluation for every step in meat processing and for every significant evaluation need. Background in meat science is provided for each evaluation method. The evaluation methods described are related to current needs in safety, economy and consumer demand. The text is well illustrated with diagrams and photographs, and supplemented with more than 100 tables and graphs which provide practical reference data in convenient form.
Book Synopsis Quality of meat and fat in pigs as affected by genetics and nutrition by : Caspar Wenk
Download or read book Quality of meat and fat in pigs as affected by genetics and nutrition written by Caspar Wenk and published by BRILL. This book was released on 2023-08-28 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pork is the most widely produced meat in the world. To cover the demands of a fast growing population, new scientific knowledge in genetics, physiology and nutrition is generated, which contributes in a general increase of production performance. Production systems can be improved by constructing models which help to optimise use of the means of production and intensify production. In some regions where production intensity is high, concerns about environmental pollution are increasingly becoming a limiting factor. Consumers, and with them the retailer organisations, are voicing serious concerns about the production systems and especially the use of feed additives.In the context of the above, the question of the quality of pork becomes a relevant issue. A general view can only be obtained by taking all factors into consideration.The diverse aspects of pork quality were covered in the session on "Quality of Meat and Fat as Affected by Genetics and Nutrition" at the 50th annual meeting of the EAAP in Zurich. This publication presents the review presentations which give an overview from the different perspectives of meat quality and it's use in human nutrition: genetics, physiology, animal nutrition, meat consumption and human health and consumer concerns. In addition, 38 short communications provide up-to-date knowledge on the subject of quality from a European perspective.
Book Synopsis Irish Journal of Food Science and Technology by :
Download or read book Irish Journal of Food Science and Technology written by and published by . This book was released on 1990 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Science of Animal Growth and Meat Technology by : Steven M. Lonergan
Download or read book The Science of Animal Growth and Meat Technology written by Steven M. Lonergan and published by Academic Press. This book was released on 2018-10-27 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1971-07 with total page 878 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Manipulating Pig Production IV by : Australasian Pig Science Association. Biennial Conference
Download or read book Manipulating Pig Production IV written by Australasian Pig Science Association. Biennial Conference and published by . This book was released on 1993 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Preslaughter Handling and Slaughter of Meat Animals by : Luigi Faucitano
Download or read book Preslaughter Handling and Slaughter of Meat Animals written by Luigi Faucitano and published by Brill Wageningen Academic. This book was released on 2022-02-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quantifying animal welfare preslaughter using behavioural, physiological and carcass and meat quality measures -- Cattle -- Fish -- Horses -- Pigs -- Poultry -- Sheep -- Species destined for non-traditional meat production: 1. African game species, cervids, ostriches, crocodiles and kangaroos -- Species destined for non-traditional meat production: 2. Goats and South American domestic camelids -- Avoiding live-animal transport to slaughter: mobile abattoirs.
Book Synopsis Annual Reciprocal Meat Conference, Proceedings by :
Download or read book Annual Reciprocal Meat Conference, Proceedings written by and published by . This book was released on 2001 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Breeding for meat quality in pigs by : Ronald Hovenier
Download or read book Breeding for meat quality in pigs written by Ronald Hovenier and published by . This book was released on 1993 with total page 129 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Designing Foods by : National Research Council
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Handbook of Meat and Meat Processing, Second Edition by : Y. H. Hui
Download or read book Handbook of Meat and Meat Processing, Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-01-11 with total page 1003 pages. Available in PDF, EPUB and Kindle. Book excerpt: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
