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The Effect Of Growth Type On Carcass Traits Meat Attributes And Chemical Composition Of Beef Cattle
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Book Synopsis The Effect of Growth Type on Carcass Traits, Meat Attributes and Chemical Composition of Beef Cattle by : Peter Kipley Camfield
Download or read book The Effect of Growth Type on Carcass Traits, Meat Attributes and Chemical Composition of Beef Cattle written by Peter Kipley Camfield and published by . This book was released on 1996 with total page 202 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 Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement by : Mohammed Gagaoua
Download or read book Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement written by Mohammed Gagaoua and published by MDPI. This book was released on 2020-04-24 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.
Book Synopsis Understanding and Improving Beef Cattle Carcass Quality by :
Download or read book Understanding and Improving Beef Cattle Carcass Quality written by and published by UCANR Publications. This book was released on 2004 with total page 23 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carcass attributes are figuring more into the cow-calf manager's decision-making process and yielding financial rewards. Learn what carcass information means and how it can be used it to improve beef quality.
Book Synopsis Improving the Sensory and Nutritional Quality of Fresh Meat by : Joseph Kerry
Download or read book Improving the Sensory and Nutritional Quality of Fresh Meat written by Joseph Kerry and published by Elsevier. This book was released on 2009-01-22 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Book Synopsis Effect of Frame Size on Growth, Performance, Carcass Traits, Lipogenesis, Muscle Traits, and Carcass Composition in Beef Cattle by : J. Byron Williams
Download or read book Effect of Frame Size on Growth, Performance, Carcass Traits, Lipogenesis, Muscle Traits, and Carcass Composition in Beef Cattle written by J. Byron Williams and published by . This book was released on 1981 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Growth Path on Carcass Composition and Meat Quality by : Katharine Anna Perz
Download or read book Effect of Growth Path on Carcass Composition and Meat Quality written by Katharine Anna Perz and published by . This book was released on 2013 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing variation in tenderness is a goal for the meat industry. The objective of this study was to determine if different growth patterns, not caused by nutrient restriction, impacted carcass characteristics and tenderness. Simmental × Angus steers (n = 18) reared under similar conditions, fed in the same pen at the feedlot, were allocated into fast (n = 9) and slow (n = 9) growing groups based upon four sets of weight data. After slaughter, carcass data were obtained. The striploin was removed, cut into steaks, and aged for 1, 3, 7, 14, and 21 days. For each aging period, one steak per steer underwent evaluation of shear force and MFI. Myofibrils were isolated from aged muscle samples and protein degradation was visualized with the use of SDS-PAGE. Carcass weight (P
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.
Book Synopsis Effects of Biological Type and Forage Feeding on Carcass Characteristics, Fatty Acid Profiles, and Sensory Attributes of Beef Cattle by : Robert Ty Baublits
Download or read book Effects of Biological Type and Forage Feeding on Carcass Characteristics, Fatty Acid Profiles, and Sensory Attributes of Beef Cattle written by Robert Ty Baublits and published by . This book was released on 2003 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Meat Processing by : Fidel Toldrá
Download or read book Handbook of Meat Processing written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2010-04-20 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Author :University of Guelph. Department of Animal & Poultry Science Publisher : ISBN 13 :9780494478004 Total Pages :106 pages Book Rating :4.4/5 (78 download)
Book Synopsis Effect of Nutritional Regimen and Breed on Growth Performance, Carcass Characteristics and Meat Quality in Beef Cattle by : University of Guelph. Department of Animal & Poultry Science
Download or read book Effect of Nutritional Regimen and Breed on Growth Performance, Carcass Characteristics and Meat Quality in Beef Cattle written by University of Guelph. Department of Animal & Poultry Science and published by . This book was released on 2008 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bovine Carcass Characteristics by : Abdelfattah Yousif Mohammed Nour
Download or read book Bovine Carcass Characteristics written by Abdelfattah Yousif Mohammed Nour and published by . This book was released on 1982 with total page 1242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Beef Muscle Characteristics as Related to Carcass Grade, Carcass Weight, and Degree of Aging by : D. M. Doty
Download or read book Beef Muscle Characteristics as Related to Carcass Grade, Carcass Weight, and Degree of Aging written by D. M. Doty and published by . This book was released on 1961 with total page 92 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 1984 with total page 1086 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. for 1973- include the following subject areas: Biological sciences, Agriculture, Chemistry, Environmental sciences, Health sciences, Engineering, Mathematics and statistics, Earth sciences, Physics, Education, Psychology, Sociology, Anthropology, History, Law & political science, Business & economics, Geography & regional planning, Language & literature, Fine arts, Library & information science, Mass communications, Music, Philosophy and Religion.
Book Synopsis Effect of Preconditioning Days, Feeder Cattle Grade, and Sire Breed Type on Growth Performance and Carcass Characteristics of Beef Cattle Participating in a Calf to Carcass Program in Southwest Louisiana by : Devin Matthew Gandy
Download or read book Effect of Preconditioning Days, Feeder Cattle Grade, and Sire Breed Type on Growth Performance and Carcass Characteristics of Beef Cattle Participating in a Calf to Carcass Program in Southwest Louisiana written by Devin Matthew Gandy and published by . This book was released on 2011 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Study of the Relationship Between Growth Traits and Carcass Characteristics in Beef Cattle by : Richard Archie Henderson
Download or read book A Study of the Relationship Between Growth Traits and Carcass Characteristics in Beef Cattle written by Richard Archie Henderson and published by . This book was released on 1968 with total page 138 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:
