Author: Michael E. Dikeman Publisher: Burleigh Dodds Series in Agricultural Science ISBN: 9781786760609 Category : Technology & Engineering Languages : en Pages : 0
Book Description
Volume 2 reviews developments related to quality, starting with the way breeding and growth affect meat quality. The book then discusses cattle nutrition and management before concluding with an assessment of factors determining individual quality traits such as colour and flavour.
Book Description
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on poultry breeding and nutrition. The first part of the book reviews how advances in genetics have impacted developments in breeding. Part 2 discusses ways of optimising poultry nutrition to ensure quality and sustainability in poultry meat production. Chapters review the use of feedstuffs and ingredients such as amino acids, enzymes and probiotics as well as feed formulation and safety. Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry health and welfare.
Author: Steven C. Ricke Publisher: Burleigh Dodds Science Publishing ISBN: 1786760649 Category : Technology & Engineering Languages : en Pages : 503
Book Description
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.
Book Description
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have also never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on poultry health and welfare. Part 1 begins by reviewing the range of diseases and other health issues affecting poultry. It then goes on to discuss ways of preventing and managing disease such as breeding, and means of attenuating the immune system. The second part of the book discusses welfare issues such as management of breeding flocks, housing, transport and humane slaughter techniques. Achieving sustainable production of poultry meat Volume 3: Health and welfare will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry breeding and nutrition.
Author: Gary R. Acuff Publisher: ISBN: 9781786760586 Category : Beef industry Languages : en Pages : 233
Book Description
Volume 1 looks at key research trends in ensuring safe beef production, both on the farm and during slaughter. These include current research on pathogens in beef, risk assessment and detection as well as food safety management.
Author: Aleksei Muratov Publisher: Springer Nature ISBN: 3030914054 Category : Technology & Engineering Languages : en Pages : 1194
Book Description
This book uses digital technologies for the sustainable development and productivity of the agricultural sector. The book presents technical developments in the IoT sector, sensors and smart agriculture machines, as well as solutions to digitize the farmer's life by delivering holistic management platforms and monitoring systems. The papers presented in the book are proceedings of the conference “Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021)”, which took place in Ussuriysk, Russia. Innovative developments in the field of precision livestock farming, application of fertilizers of a new generation and production of eco-friendly products are presented here. This book is an indispensable tool for farming in any climatic conditions and any climatic zones, since it shares the experience of sustainable farming in the Far East region, which is very valuable in conditions of a changing climate and stricter requirements of the market. The research results presented in the book will help in making the right decisions about the allocation of resources in agricultural systems. The book will allow increasing awareness about the benefits of precision livestock farming, optimizing agricultural production, helping the farmers maximize their yield and minimize losses with efficient use of resources and decreasing skilled labor in agriculture.
Author: National Research Council Publisher: National Academies Press ISBN: 030917709X Category : Medical Languages : en Pages : 43
Book Description
To ensure the safety of food distributed through the National School Lunch Program, food banks, and other federal food and nutrition programs, the United States Department of Agriculture has established food safety and quality requirements for the ground beef it purchases. This National Research Council book reviews the scientific basis of the Department's ground beef safety standards, evaluates how the standards compare to those used by large retail and commercial food service purchasers of ground beef, and looks at ways to establish periodic evaluations of the Federal Purchase Ground Beef Program. The book finds that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of foodborne disease will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served.
Author: Joseph William Holloway Publisher: Springer ISBN: 9811378606 Category : Technology & Engineering Languages : en Pages : 306
Book Description
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
Author: Leo M.L. Nollet Publisher: CRC Press ISBN: 1482297841 Category : Science Languages : en Pages : 1530
Book Description
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Author: Michael E. Dikeman
Author: Todd Applegate
Author: Steven C. Ricke
Author: Todd Applegate
Author: Gary R. Acuff
Author: Aleksei Muratov
Author: National Research Council
Author: Michael Dikeman
Author: Joseph William Holloway
Author: Leo M.L. Nollet