Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
The Usefulness Of Live Animal Body Measurements Ultrasonic Scanning And Subjective Scores In Estimating Carcass Quality In Cattle
Download The Usefulness Of Live Animal Body Measurements Ultrasonic Scanning And Subjective Scores In Estimating Carcass Quality In Cattle full books in PDF, epub, and Kindle. Read online The Usefulness Of Live Animal Body Measurements Ultrasonic Scanning And Subjective Scores In Estimating Carcass Quality In Cattle ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis The Usefulness of Live Animal Body Measurements, Ultrasonic Scanning and Subjective Scores in Estimating Carcass Quality in Cattle by : John Doorley
Download or read book The Usefulness of Live Animal Body Measurements, Ultrasonic Scanning and Subjective Scores in Estimating Carcass Quality in Cattle written by John Doorley and published by . This book was released on 2001 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Accuracy and Repeatability of Several Subjective Live Animal Estimates of Beef Cattle and Swine Carcass Desirability by : Patrick D. Vitlo
Download or read book Accuracy and Repeatability of Several Subjective Live Animal Estimates of Beef Cattle and Swine Carcass Desirability written by Patrick D. Vitlo and published by . This book was released on 1965 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Methods for Estimating Carcass Characteristics in Beef by : Leon Edwin Orme
Download or read book Methods for Estimating Carcass Characteristics in Beef written by Leon Edwin Orme and published by . This book was released on 1958 with total page 380 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 The Use of Real-time Ultrasound and Live Animal Measurements to Predict Carcass Composition in Beef Cattle by : Scott Patrick Greiner
Download or read book The Use of Real-time Ultrasound and Live Animal Measurements to Predict Carcass Composition in Beef Cattle written by Scott Patrick Greiner and published by . This book was released on 1997 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carcass measurements were more accurately evaluated with ultrasound in 1994 than in 1995 (P
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.
Book Synopsis Emerging Technologies in Meat Processing by : Enda J. Cummins
Download or read book Emerging Technologies in Meat Processing written by Enda J. Cummins and published by John Wiley & Sons. This book was released on 2016-11-18 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
Book Synopsis The Use of Ultrasonic Techniques in Estimating Carcass Traits in Live Beef Animals by : Donald Wideman
Download or read book The Use of Ultrasonic Techniques in Estimating Carcass Traits in Live Beef Animals written by Donald Wideman and published by . This book was released on 1963 with total page 138 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 Relationship of Ultrasonic Measurements on Beef Cattle with Carcass Measurements and Yield by : Michael Albert Wallace
Download or read book The Relationship of Ultrasonic Measurements on Beef Cattle with Carcass Measurements and Yield written by Michael Albert Wallace and published by . This book was released on 1975 with total page 192 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."
Download or read book Journal of Animal Science written by and published by . This book was released on 1986 with total page 804 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Ultrasonic Techniques for Describing Carcass Characteristics in Live Cattle by :
Download or read book Ultrasonic Techniques for Describing Carcass Characteristics in Live Cattle written by and published by . This book was released on 1982 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Estimation of Carcass Quality and Composition in the Beef Steer Using Live Animal and Carcass Scores and Measurements by : Deloran Matthew Allen
Download or read book Estimation of Carcass Quality and Composition in the Beef Steer Using Live Animal and Carcass Scores and Measurements written by Deloran Matthew Allen and published by . This book was released on 1963 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Goat Meat Production and Quality by : Osman Mahgoub
Download or read book Goat Meat Production and Quality written by Osman Mahgoub and published by CABI. This book was released on 2012 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Relationship of Live Animal Muscular and Skeletal Scores, Ultrasound Measurements and Carcass Classification Scores to Carcass Composition and Value in Cattle by :
Download or read book The Relationship of Live Animal Muscular and Skeletal Scores, Ultrasound Measurements and Carcass Classification Scores to Carcass Composition and Value in Cattle written by and published by . This book was released on 2011 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Science of Meat Quality by : Chris R. Kerth
Download or read book The Science of Meat Quality written by Chris R. Kerth and published by John Wiley & Sons. This book was released on 2013-04-03 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.
