Carcase Evaluation In Livestock Breeding Production And Marketing

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Quality and Grading of Carcasses of Meat Animals

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Author : S. Morgan Jones
Publisher : CRC Press
ISBN 13 : 1000141659
Total Pages : 246 pages
Book Rating : 4.0/5 (1 download)

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

Carcase Evaluation In Livestock Breeding, Production And Marketing

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Author : Tony Kempster
Publisher : Westview Press
ISBN 13 :
Total Pages : 328 pages
Book Rating : 4.:/5 (89 download)

Book Synopsis Carcase Evaluation In Livestock Breeding, Production And Marketing by : Tony Kempster

Download or read book Carcase Evaluation In Livestock Breeding, Production And Marketing written by Tony Kempster and published by Westview Press. This book was released on 1983-05-15 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Evaluation of carcass and meat quality in ruminants

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Author : C. Lazzaroni
Publisher : BRILL
ISBN 13 : 9086866107
Total Pages : 227 pages
Book Rating : 4.0/5 (868 download)

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."

Designing Foods

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Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309037956
Total Pages : 384 pages
Book Rating : 4.3/5 (9 download)

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.

Production and Processing of Healthy Meat, Poultry and Fish Products

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Author : A.M. Pearson
Publisher : Springer Science & Business Media
ISBN 13 : 146131125X
Total Pages : 385 pages
Book Rating : 4.4/5 (613 download)

Book Synopsis Production and Processing of Healthy Meat, Poultry and Fish Products by : A.M. Pearson

Download or read book Production and Processing of Healthy Meat, Poultry and Fish Products written by A.M. Pearson and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.

Livestock and Carcasses

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Author : Donald L. Boggs
Publisher : Kendall Hunt
ISBN 13 : 9780787245696
Total Pages : 274 pages
Book Rating : 4.2/5 (456 download)

Book Synopsis Livestock and Carcasses by : Donald L. Boggs

Download or read book Livestock and Carcasses written by Donald L. Boggs and published by Kendall Hunt. This book was released on 1998 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:

New Zealand Journal of Agricultural Research

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Author :
Publisher :
ISBN 13 :
Total Pages : 108 pages
Book Rating : 4./5 ( download)

Book Synopsis New Zealand Journal of Agricultural Research by :

Download or read book New Zealand Journal of Agricultural Research written by and published by . This book was released on 1992-09 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Beef Cattle Science Handbook, Vol. 19

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Author : Frank H. Baker
Publisher : CRC Press
ISBN 13 : 0429705212
Total Pages : 1229 pages
Book Rating : 4.4/5 (297 download)

Book Synopsis Beef Cattle Science Handbook, Vol. 19 by : Frank H. Baker

Download or read book Beef Cattle Science Handbook, Vol. 19 written by Frank H. Baker and published by CRC Press. This book was released on 2019-08-20 with total page 1229 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 1983 International Stockinen's School Handbooks include more than 200 technical papers presented at this year's Stockmen's School-sponsored by Wlnrock International-by outstanding animal scientists, agribusiness leaders, and livestock producers expert in animal technology, animal management, and general fields relevant to animal agriculture. The Handbooks represent advanced technology in a problem-oriented form readily accessible to livestock producers, operators of family farms, managers of agri-buslnesses, scholars, and students of animal agriculture. The Beef Cattle Science Handbook, the Dairy Science Handbook, the Sheep and Goat Handbook, and the Stud Managers' Handbook each include papers on such general topics as genetics and selection; general anatomy and physiology; reproduction; behavior and animal welfare; feeds and nutrition; pastures, ranges, and forests; health, diseases, and parasites; buildings, equipment, and environment; animal management; marketing and economics (including product processing, when relevant}; farm and ranch business management and economics; computer use in animal enterprises; and production systems. The four Handbooks also contain papers specifically related to the type of animal considered

Growth of Farm Animals, 3rd Edition

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Author : Tony Leonard John Lawrence
Publisher : CABI
ISBN 13 : 1845935586
Total Pages : 368 pages
Book Rating : 4.8/5 (459 download)

Book Synopsis Growth of Farm Animals, 3rd Edition by : Tony Leonard John Lawrence

Download or read book Growth of Farm Animals, 3rd Edition written by Tony Leonard John Lawrence and published by CABI. This book was released on 2012 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: An understanding of the processes that change the shape and composition of farm animals is fundamental to all aspects of production. Updated to include new chapters on avian growth and global warming, and citing new research throughout, this comprehensive textbook provides key information on how animals grow and change in shape and composition, and the factors that affect these processes. Presented in a larger format with new photographs and focus boxes, this third edition continues to fill the important role of helping to understand how the basics of growth must be thoroughly understood if farm animals are to be used efficiently and humanely in producing food for mankind.

Handbook of Meat and Meat Processing, Second Edition

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

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.

Encyclopedia of Meat Sciences

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Author : Carrick Devine
Publisher : Elsevier
ISBN 13 : 0123847346
Total Pages : 1697 pages
Book Rating : 4.1/5 (238 download)

Book Synopsis Encyclopedia of Meat Sciences by : Carrick Devine

Download or read book Encyclopedia of Meat Sciences written by Carrick Devine and published by Elsevier. This book was released on 2014-07-22 with total page 1697 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout

Growth of Farm Animals

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Author : Tony Lawrence, Vernon Fowler and Jan Novakofski
Publisher : CABI
ISBN 13 : 9781780641249
Total Pages : pages
Book Rating : 4.6/5 (412 download)

Book Synopsis Growth of Farm Animals by : Tony Lawrence, Vernon Fowler and Jan Novakofski

Download or read book Growth of Farm Animals written by Tony Lawrence, Vernon Fowler and Jan Novakofski and published by CABI. This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: An understanding of the processes that change the shape and composition of farm animals is fundamental to all aspects of production. Updated to include new chapters on avian growth and global warming, and citing new research throughout, this comprehensive textbook provides key information on how animals grow and change in shape and composition, and the factors that affect these processes. Presented in a larger format with new photographs and focus boxes, this third edition continues to fill the important role of helping to understand how the basics of growth must be thoroughly understood if farm animals are to be used efficiently and humanely in producing food for mankind.

Sheep And Goat Handbook, Vol. 4

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Author : Frank H. Baker
Publisher : CRC Press
ISBN 13 : 1000239543
Total Pages : 608 pages
Book Rating : 4.0/5 (2 download)

Book Synopsis Sheep And Goat Handbook, Vol. 4 by : Frank H. Baker

Download or read book Sheep And Goat Handbook, Vol. 4 written by Frank H. Baker and published by CRC Press. This book was released on 2019-08-14 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sheep and Goat Handbook includes presentations made at the International Stockmen's School, January 8-13, 1984.The faculty members of the School who authored this fourth volume of the Handbook, along with books on beef cattle, dairy cattle, and horses, are scholars, stockmen, and agribusiness leaders with national and international reputations. The papers are a mixture of technology and practice that present new concepts from the latest research results of experiments in all parts of the world. Relevant information and concepts from many related disciplines are included.

Sheep And Goat Handbook, Vol. 3

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Author : Frank H Baker
Publisher : CRC Press
ISBN 13 : 1000239535
Total Pages : 609 pages
Book Rating : 4.0/5 (2 download)

Book Synopsis Sheep And Goat Handbook, Vol. 3 by : Frank H Baker

Download or read book Sheep And Goat Handbook, Vol. 3 written by Frank H Baker and published by CRC Press. This book was released on 2019-08-14 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sheep and Goat Handbook includes presentations made at the International Stockrnen 's School, January 2-6, 1983. The faculty members of the School who authored this third volume of the Handbook, along with books on Beef Cattle, Dairy Cattle, and Horses, are scholars, stockrnen, and agribusiness leaders with national and international reputations. The papers are a mixture of tried and true technology and practices with new concepts from the latest research results of experiments in all parts of the world. Relevant information and concepts from many related disciplines are included.

Improving the Sensory and Nutritional Quality of Fresh Meat

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Author : Joseph Kerry
Publisher : Elsevier
ISBN 13 : 1845695437
Total Pages : 687 pages
Book Rating : 4.8/5 (456 download)

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

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

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Author : José Manuel Lorenzo
Publisher : Springer
ISBN 13 : 3030054845
Total Pages : 421 pages
Book Rating : 4.0/5 (3 download)

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 421 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.

Proceedings of the New Zealand Society of Animal Production

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Author : New Zealand Society of Animal Production
Publisher :
ISBN 13 :
Total Pages : 732 pages
Book Rating : 4.:/5 (89 download)

Book Synopsis Proceedings of the New Zealand Society of Animal Production by : New Zealand Society of Animal Production

Download or read book Proceedings of the New Zealand Society of Animal Production written by New Zealand Society of Animal Production and published by . This book was released on 1985 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt: