Evaluation and Control of Meat Quality in Pigs PDF Download

Author: P.V. Tarrant
Publisher: Springer Science & Business Media
ISBN: 9780898388541
Category : Medical
Languages : en
Pages : 526

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Book Description
'This book is well organized and extremely informative ' The Cornell Veterinarian, Oct. 1987

Author: P.V. Tarrant
Publisher: Springer Science & Business Media
ISBN: 9400933010
Category : Technology & Engineering
Languages : en
Pages : 483

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Book Description
A Seminar in the CEC Agricultural Research Programme, held in Dublin, Ireland, November 21-22, 1985. Sponsored by the Commission of the European Communities, Directorate-General for Agriculture, Division for the Coordination of Agricultural Research

Author: P. V. Tarrant
Publisher:
ISBN: 9789400933026
Category :
Languages : en
Pages : 512

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Book Description

Author: Ashim Kumar Biswas
Publisher: Academic Press
ISBN: 9780128192337
Category : Science
Languages : en
Pages : 0

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Book Description
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety.

Author: Caspar Wenk
Publisher: BRILL
ISBN: 9086865046
Category : Technology & Engineering
Languages : en
Pages : 248

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Book Description
Pork is the most widely produced meat in the world. To cover the demands of a fast growing population, new scientific knowledge in genetics, physiology and nutrition is generated, which contributes in a general increase of production performance. Production systems can be improved by constructing models which help to optimise use of the means of production and intensify production. In some regions where production intensity is high, concerns about environmental pollution are increasingly becoming a limiting factor. Consumers, and with them the retailer organisations, are voicing serious concerns about the production systems and especially the use of feed additives.In the context of the above, the question of the quality of pork becomes a relevant issue. A general view can only be obtained by taking all factors into consideration.The diverse aspects of pork quality were covered in the session on "Quality of Meat and Fat as Affected by Genetics and Nutrition" at the 50th annual meeting of the EAAP in Zurich. This publication presents the review presentations which give an overview from the different perspectives of meat quality and it's use in human nutrition: genetics, physiology, animal nutrition, meat consumption and human health and consumer concerns. In addition, 38 short communications provide up-to-date knowledge on the subject of quality from a European perspective.

Author: S. Morgan Jones
Publisher: CRC Press
ISBN: 1000098508
Category : Technology & Engineering
Languages : en
Pages : 241

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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

Author: PhD, Wieslaw Przybylski
Publisher: CRC Press
ISBN: 1498766676
Category : Technology & Engineering
Languages : en
Pages : 463

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Book Description
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of produc

Author: Carola Grebitus
Publisher: Cuvillier Verlag
ISBN: 3867274959
Category : Consumers
Languages : en
Pages : 273

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Book Description

Author: Ronald Hovenier
Publisher:
ISBN: 9789054851295
Category : Pork
Languages : en
Pages : 129

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Book Description

Author: J. Taylor-Pickard
Publisher: BRILL
ISBN: 908686595X
Category : Technology & Engineering
Languages : en
Pages : 283

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Book Description
Globally, pork and poultry production has become an extremely competitive industry. There is now more pork consumed in the world than any other meat, yet there is still intense competition for the industry to attract and retain consumers. Consumers continue to demand safe, high quality pork and poultry products at competitive prices compared to other high protein food alternatives. To ensure sustainability of both the pig and poultry industries, producers must endeavour to seek new technologies to improve production efficiency whilst lowering the cost of production and producing a quality product. This edited collection of articles is taken from a series of seminars that brought together some of the world’s leading authorities in the field of pig and poultry nutrition and production. The fundamental theme is to re-examine the current trends in productivity within the pig and poultry industries, and to identify nutritional and managerial means to improve competitiveness as well as the quality of the end product. The importance of animal health together with novel strategies for disease control and ways to minimise the environmental impact of pig and poultry production are covered. ‘Gaining the edge in pork and poultry production’ is aimed at nutritionists and animal producers as well as students and researchers studying animal and applied biological sciences.