Effect of Carcass Grades and Fatness on Tenderness of Meat from Steers of Known History PDF Download

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Effect of Carcass Grades and Fatness on Tenderness of Meat from Steers of Known History

Effect of Carcass Grades and Fatness on Tenderness of Meat from Steers of Known History PDF Author: Sylvia Cover
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 15

Book Description

Effect of Carcass Grades and Fatness on Tenderness of Meat from Steers of Known History

Effect of Carcass Grades and Fatness on Tenderness of Meat from Steers of Known History PDF Author: Sylvia Cover
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 15

Book Description

Effect of Carcass Grades and Fatness on Tenderness of Meat from Steers of Known History

Effect of Carcass Grades and Fatness on Tenderness of Meat from Steers of Known History PDF Author: Sylvia Cover
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 24

Book Description

Fat Content and Composition of Animal Products

Fat Content and Composition of Animal Products PDF Author: National Research Council
Publisher: National Academies Press
ISBN: 0309024404
Category : Technology & Engineering
Languages : en
Pages : 256

Book Description

AMS.

AMS. PDF Author:
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 524

Book Description

Designing Foods

Designing Foods PDF Author: National Research Council
Publisher: 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.

Report

Report PDF Author: National Marketing Service Workshop
Publisher:
ISBN:
Category : Agricultural extension work
Languages : en
Pages : 894

Book Description

Advances in Food Research

Advances in Food Research PDF Author:
Publisher: Academic Press
ISBN: 0080567592
Category : Technology & Engineering
Languages : en
Pages : 473

Book Description
Advances in Food Research

Intensive Beef Production

Intensive Beef Production PDF Author: T. R. Preston
Publisher: Elsevier
ISBN: 1483293157
Category : Technology & Engineering
Languages : en
Pages : 602

Book Description
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.

Processed Meats

Processed Meats PDF Author: A.M. Pearson
Publisher: Springer Science & Business Media
ISBN: 9401096929
Category : Technology & Engineering
Languages : en
Pages : 438

Book Description
This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en zymes. However, the definition excludes cutting, grinding, and pack aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.

An Examination of Some Theories about Beef Tenderness by Using New Methods

An Examination of Some Theories about Beef Tenderness by Using New Methods PDF Author: Sylvia Cover
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28

Book Description

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