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Sex Associated Characteristics Of The Beef Carcass And Muscle Growth In The Live Animal
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Book Synopsis Sex Associated Characteristics of the Beef Carcass and Muscle Growth in the Live Animal by : William Ellis Meyer
Download or read book Sex Associated Characteristics of the Beef Carcass and Muscle Growth in the Live Animal written by William Ellis Meyer and published by . This book was released on 1965 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Intensive Beef Production by : T. R. Preston
Download or read book Intensive Beef Production written by T. R. Preston and published by Elsevier. This book was released on 2013-10-22 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: Intensive Beef Production, Second Edition focuses on the technologies, methodologies, and approaches involved in beef production, including genetics, breeding, feed utilization, fertility, and growth efficiency. The publication first elaborates on the beef market, carcass composition and quality, and genetic improvement. Discussions focus on breeding systems, correlation between traits, selection for meat production in dairy cattle, body weight and composition, carcass evaluation, consumption, and international trade. The book then examines genotype, physiology of digestion and feed utilization, and beef calf production, including factors controlling feed intake, nitrogen utilization, artificial methods of augmenting fertility, birth weight, calf mortality, and weaning weight. The text takes a look at dairy calf production, breed, sex, and hormones, and growth and efficiency. Topics include energy concentration and source, grain processing, protein, antibiotics, vitamins, growth mechanisms, breed, hormones, breed suitability, and mortality and disease. The book is a valuable reference for researchers interested in beef production.
Book Synopsis The Effects of Age and Sex on Performance, Carcass Characteristics and Muscle Tenderness of Male Cattle by : Roger E. Hunsley
Download or read book The Effects of Age and Sex on Performance, Carcass Characteristics and Muscle Tenderness of Male Cattle written by Roger E. Hunsley and published by . This book was released on 1967 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dissertation Abstracts written by and published by . This book was released on 1967 with total page 1018 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Animal Breeding Abstracts written by and published by . This book was released on 1986 with total page 1792 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bulletin by : University of Missouri
Download or read book Bulletin written by University of Missouri and published by . This book was released on 1966 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fat Content and Composition of Animal Products by : National Research Council
Download or read book Fat Content and Composition of Animal Products written by National Research Council and published by National Academies Press. This book was released on 1976-02-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of Sex Alteration on Growth and Carcass Characteristics of Beef Cattle by : Roger Kenneth Bell
Download or read book The Effect of Sex Alteration on Growth and Carcass Characteristics of Beef Cattle written by Roger Kenneth Bell and published by . This book was released on 1972 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Nutrition Abstracts and Reviews by :
Download or read book Nutrition Abstracts and Reviews written by and published by . This book was released on 1967 with total page 1524 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Graduate School Announcement by : University of Missouri--Columbia. Graduate School
Download or read book Graduate School Announcement written by University of Missouri--Columbia. Graduate School and published by . This book was released on 1966 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evaluation of carcass and meat quality in ruminants by : C. Lazzaroni
Download or read book Evaluation of carcass and meat quality in ruminants written by C. Lazzaroni and published by BRILL. This book was released on 2023-08-28 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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."
Book Synopsis Intensive Beef Production by : Thomas Reginald Preston
Download or read book Intensive Beef Production written by Thomas Reginald Preston and published by Pergamon. This book was released on 1970 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Comprehensive Dissertation Index by :
Download or read book Comprehensive Dissertation Index written by and published by . This book was released on 1973 with total page 1244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1991-04 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Marbling Fat in Livestock by : Xiao Li
Download or read book Marbling Fat in Livestock written by Xiao Li and published by Frontiers Media SA. This book was released on 2022-11-16 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cumulated Index Medicus written by and published by . This book was released on 1996 with total page 1340 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Quality Attributes of Muscle Foods by : Youling L. Xiong
Download or read book Quality Attributes of Muscle Foods written by Youling L. Xiong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.
