Author: Brian G. BoltPublisher:
ISBN:
Category :
Languages : en
Pages : 88
Book Description
Carcass Quality and Growth Traits in Beef Cattle
Author: Brian G. BoltUnderstanding and Improving Beef Cattle Carcass Quality
Author: Publisher: UCANR Publications
ISBN: 1601073097
Category :
Languages : en
Pages : 23
Book Description
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.
Designing Foods
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
Book Description
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.
A Study of the Relationship Between Growth Traits and Carcass Characteristics in Beef Cattle
Author: Richard Archie HendersonPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 138
Book Description
Some Relationships Between Growth Traits, Carcass Traits, Feed Efficiency and Muscle Nucleic Acid Concentrations in Beef Cattle
Author: Ralph Jarold LipseyPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 150
Book Description
The Science of Animal Growth and Meat Technology
Author: Steven M. LonerganPublisher: Academic Press
ISBN: 0128152788
Category : Medical
Languages : en
Pages : 300
Book Description
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
Improving the Sensory and Nutritional Quality of Fresh Meat
Author: Joseph KerryPublisher: Elsevier
ISBN: 1845695437
Category : Technology & Engineering
Languages : en
Pages : 687
Book Description
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
Parameter Estimation for Carcass Traits Including Growth Information of Simmental Beef Cattle Using Restricted Maximum Likelihood with a Multiple-trait Model
Author: Brent Wayne WoodwardPublisher:
ISBN:
Category :
Languages : en
Pages : 296
Book Description
Some Relationships Between Growth Traits, Carcass Traits, Feed Efficiency and Muscle Nucleic Acid Contractions in Beef Cattle
Author: Ralph Jarold LipseyPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 150
Book Description
Genetic Aspects of Calving, Growth, and Carcass Traits in Beef Cattle
Author: Susanne ErikssonPublisher:
ISBN: 9789157664501
Category : Beef cattle
Languages : en
Pages : 32
Book Description