Red Meat Science And Production

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Red Meat Science and Production

Author : Joseph William Holloway
Publisher : Springer
ISBN 13 : 9811378568
Total Pages : 246 pages
Book Rating : 4.8/5 (113 download)

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Book Synopsis Red Meat Science and Production by : Joseph William Holloway

Download or read book Red Meat Science and Production written by Joseph William Holloway and published by Springer. This book was released on 2019-08-06 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Joseph William Holloway
Publisher : Springer
ISBN 13 : 9811378606
Total Pages : 306 pages
Book Rating : 4.8/5 (113 download)

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Book Synopsis Red Meat Science and Production by : Joseph William Holloway

Download or read book Red Meat Science and Production written by Joseph William Holloway and published by Springer. This book was released on 2019-08-06 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 and Processed Meat

Author : IARC Working Group on the Evaluation of Carcinogenic Risks to Humans
Publisher : International Agency for Research on Cancer
ISBN 13 : 9789283201526
Total Pages : 0 pages
Book Rating : 4.2/5 (15 download)

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Book Synopsis Red Meat and Processed Meat by : IARC Working Group on the Evaluation of Carcinogenic Risks to Humans

Download or read book Red Meat and Processed Meat written by IARC Working Group on the Evaluation of Carcinogenic Risks to Humans and published by International Agency for Research on Cancer. This book was released on 2018-07-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation. Most processed meats contain pork or beef, but may also contain other meats including poultry and offal (e.g. liver) or meat by-products such as blood. Red meat contains proteins of high biological value, and important micronutrients such as B vitamins, iron (both free iron and haem iron), and zinc. Carcinogens, including heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, can be produced by cooking of meat, with greatest amounts generated at high temperatures by pan-frying, grilling, or barbecuing. Meat processing such as curing and smoking can result in formation of carcinogenic chemicals including N-nitroso compounds and polycyclic aromatic hydrocarbons. An IARC Monographs Working Group reviewed epidemiological evidence, animal bioassays, and mechanistic and other relevant data to reach conclusions as to the carcinogenic hazard to humans of the consumption of red meat and processed meat. The Working Group assessed more than 800 epidemiological studies that investigated the association of cancer (more than 15 types) with consumption of red meat or processed meat, including large cohorts in many countries, from several continents, with diverse ethnicities and diets.

Animal Welfare and Meat Production

Author : Neville G. Gregory
Publisher : CABI
ISBN 13 : 1845932153
Total Pages : 309 pages
Book Rating : 4.8/5 (459 download)

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Book Synopsis Animal Welfare and Meat Production by : Neville G. Gregory

Download or read book Animal Welfare and Meat Production written by Neville G. Gregory and published by CABI. This book was released on 2007-01-01 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: "It is essential reading for students and practitioners in animal welfare and animal science, and will also be of interest to readers in meat, veterinary and food sciences, and applied ethology."--BOOK JACKET.

Handbook of Meat and Meat Processing, Second Edition

Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 1439836833
Total Pages : 1003 pages
Book Rating : 4.4/5 (398 download)

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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.

The Science of Animal Growth and Meat Technology

Author : Steven M. Lonergan
Publisher : Academic Press
ISBN 13 : 0128152788
Total Pages : 300 pages
Book Rating : 4.1/5 (281 download)

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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

Market Classes and Grades of Dressed Beef

Author : Walter Cochran Davis
Publisher :
ISBN 13 :
Total Pages : 92 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Market Classes and Grades of Dressed Beef by : Walter Cochran Davis

Download or read book Market Classes and Grades of Dressed Beef written by Walter Cochran Davis and published by . This book was released on 1927 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Lawrie's Meat Science

Author : Fidel Toldra
Publisher : Woodhead Publishing
ISBN 13 : 0081006977
Total Pages : 730 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Lawrie's Meat Science by : Fidel Toldra

Download or read book Lawrie's Meat Science written by Fidel Toldra and published by Woodhead Publishing. This book was released on 2017-04-29 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Should We Eat Meat?

Author : Vaclav Smil
Publisher : John Wiley & Sons
ISBN 13 : 1118278690
Total Pages : 295 pages
Book Rating : 4.1/5 (182 download)

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Book Synopsis Should We Eat Meat? by : Vaclav Smil

Download or read book Should We Eat Meat? written by Vaclav Smil and published by John Wiley & Sons. This book was released on 2013-03-18 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat eating is often a contentious subject, whether considering the technical, ethical, environmental, political, or health-related aspects of production and consumption. This book is a wide-ranging and interdisciplinary examination and critique of meat consumption by humans, throughout their evolution and around the world. Setting the scene with a chapter on meat’s role in human evolution and its growing influence during the development of agricultural practices, the book goes on to examine modern production systems, their efficiencies, outputs, and impacts. The major global trends of meat consumption are described in order to find out what part its consumption plays in changing modern diets in countries around the world. The heart of the book addresses the consequences of the "massive carnivory" of western diets, looking at the inefficiencies of production and at the huge impacts on land, water, and the atmosphere. Health impacts are also covered, both positive and negative. In conclusion, the author looks forward at his vision of “rational meat eating”, where environmental and health impacts are reduced, animals are treated more humanely, and alternative sources of protein make a higher contribution. Should We Eat Meat? is not an ideological tract for or against carnivorousness but rather a careful evaluation of meat's roles in human diets and the environmental and health consequences of its production and consumption. It will be of interest to a wide readership including professionals and academics in food and agricultural production, human health and nutrition, environmental science, and regulatory and policy making bodies around the world.

Red Meat Republic

Author : Joshua Specht
Publisher : Princeton University Press
ISBN 13 : 0691209189
Total Pages : 362 pages
Book Rating : 4.6/5 (912 download)

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Book Synopsis Red Meat Republic by : Joshua Specht

Download or read book Red Meat Republic written by Joshua Specht and published by Princeton University Press. This book was released on 2020-10-06 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: "By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--

Lawrie’s Meat Science

Author : R. A. Lawrie
Publisher : Woodhead Publishing
ISBN 13 : 184569161X
Total Pages : 461 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Lawrie’s Meat Science by : R. A. Lawrie

Download or read book Lawrie’s Meat Science written by R. A. Lawrie and published by Woodhead Publishing. This book was released on 2014-01-23 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industry Discusses the importance of biochemistry in production, storage and processing of meat Includes significant advances in meat and meat biochemistry

Defending Beef

Author : Nicolette Hahn Niman
Publisher : Chelsea Green Publishing
ISBN 13 : 1645020142
Total Pages : 306 pages
Book Rating : 4.6/5 (45 download)

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Book Synopsis Defending Beef by : Nicolette Hahn Niman

Download or read book Defending Beef written by Nicolette Hahn Niman and published by Chelsea Green Publishing. This book was released on 2021-07-20 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Nicolette Hahn Niman sets out to debunk just about everything you think you know . . . She’s not trying to change your mind; she’s trying to save your world.”—Los Angeles Times “Elegant, strongly argued.”—The Atlantic (named a “Best Food Book”) As the meat industry—from small-scale ranchers and butchers to sprawling slaughterhouse operators—responds to COVID-19, the climate threat, and the rise of plant-based meats, Defending Beef delivers a passionate argument for responsible meat production and consumption–in an updated and expanded new edition. For decades it has been nearly universal dogma among environmentalists that many forms of livestock—goats, sheep, and others, but especially cattle—are Public Enemy Number One. They erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. As recently as 2019, a widely circulated Green New Deal fact sheet even highlighted the problem of “farting cows.” But is the matter really so clear-cut? Hardly. In Defending Beef, Second Edition, environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the earth. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight, livestock can play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there. With more public discussions and media being paid to connections between health and diet, food and climate, and climate and farming—especially cattle farming, Defending Beef has never been more timely. And in this newly revised and updated edition, the author also addresses the explosion in popularity of “fake meat” (both highly processed “plant-based foods” and meat grown from cells in a lab, rather than on the hoof). Defending Beef is simultaneously a book about big issues and the personal journey of the author, who continues to fight for animal welfare and good science. Hahn Niman shows how dispersed, grass-based, smaller-scale farms can and should become the basis of American food production.

Meat Processing

Author : Joseph P. Kerry
Publisher : Elsevier
ISBN 13 : 1855736667
Total Pages : 481 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Meat Processing by : Joseph P. Kerry

Download or read book Meat Processing written by Joseph P. Kerry and published by Elsevier. This book was released on 2002-09-06 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing Examines the range of processing techniques that have been deployed at various stages in the supply chain Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

OECD-FAO Agricultural Outlook 2021–2030

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9251346089
Total Pages : 337 pages
Book Rating : 4.2/5 (513 download)

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Book Synopsis OECD-FAO Agricultural Outlook 2021–2030 by : Food and Agriculture Organization of the United Nations

Download or read book OECD-FAO Agricultural Outlook 2021–2030 written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2021-07-05 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Agricultural Outlook 2021-2030 is a collaborative effort of the Organisation for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization (FAO) of the United Nations. It brings together the commodity, policy and country expertise of both organisations as well as input from collaborating member countries to provide an annual assessment of the prospects for the coming decade of national, regional and global agricultural commodity markets. The publication consists of 11 Chapters; Chapter 1 covers agricultural and food markets; Chapter 2 provides regional outlooks and the remaining chapters are dedicated to individual commodities.

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Author : José Manuel Lorenzo
Publisher : Springer
ISBN 13 : 3030054845
Total Pages : 416 pages
Book Rating : 4.0/5 (3 download)

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Book Synopsis More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet by : José Manuel Lorenzo

Download or read book More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet written by José Manuel Lorenzo and published by Springer. This book was released on 2019-01-31 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing.

Meat Science, Laboratory Manual

Author : Jeff Savell
Publisher : Amer Press
ISBN 13 : 9780896414709
Total Pages : 212 pages
Book Rating : 4.4/5 (147 download)

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Book Synopsis Meat Science, Laboratory Manual by : Jeff Savell

Download or read book Meat Science, Laboratory Manual written by Jeff Savell and published by Amer Press. This book was released on 2009-01-01 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:

63rd International Congress of Meat Science and Technology

Author : Declan Troy
Publisher : BRILL
ISBN 13 : 9086868606
Total Pages : 1014 pages
Book Rating : 4.0/5 (868 download)

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Book Synopsis 63rd International Congress of Meat Science and Technology by : Declan Troy

Download or read book 63rd International Congress of Meat Science and Technology written by Declan Troy and published by BRILL. This book was released on 2023-09-04 with total page 1014 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.