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Estimation of the Composition of Beef Carcasses and Cuts

Author: O. G. Hankins
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20

Book Description

Estimation of the Composition of Beef Carcasses and Cuts

Author: O. G. Hankins
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20

Book Description

Estimation of the Composition of Beef Carcasses and Cuts

Author: O. G. Hankins
Publisher:
ISBN:
Category : Bacterial diseases of plants
Languages : en
Pages : 0

Book Description

Estimation of the Composition of Beef Carcasses and Cuts

Author: Orville Gerber Hankins
Publisher:
ISBN:
Category :
Languages : en
Pages :

Book Description

Designing Foods

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.

Quality and Grading of Carcasses of Meat Animals

Author: S. Morgan Jones
Publisher: CRC Press
ISBN: 1000141659
Category : Technology & Engineering
Languages : en
Pages : 246

Book Description
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