Author: Connell Jean BrownPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 32
Book Description
Growth and Carcass Characteristics of Crossbred Calves
Author: Connell Jean BrownPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 32
Book Description
Growth and Carcass Characteristics of Crossbred Calves
Author: C. J. BrownPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 22
Book Description
Appetite, Growth Rate, Feed Utilization and Carcass Characteristics of Brahman, Shorthorn and Crossbred Calves
Author: Don Darrell HargrovePublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 120
Book Description
Understanding 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.
The Effects of Crossbreeding on Reproduction, Growth and Carcass Characteristics of Beef Cattle
Author: James Carrol CollinsPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 232
Book Description
Response of Feedlot and Carcass Characteristics to Selection and Crossbreeding
Author: Donna Jo CoxPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 270
Book Description
Breed Crosses with Beef Cattle in the South
Author: Charles Morison KincaidPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 36
Book Description
Effect of Preconditioning Days, Feeder Cattle Grade, and Sire Breed Type on Growth Performance and Carcass Characteristics of Beef Cattle Participating in a Calf to Carcass Program in Southwest Louisiana
Author: Devin Matthew GandyPublisher:
ISBN:
Category : Calves
Languages : en
Pages : 76
Book Description
Handbook of Meat and Meat Processing, Second Edition
Author: Y. H. HuiPublisher: CRC Press
ISBN: 1439836833
Category : Technology & Engineering
Languages : en
Pages : 1003
Book Description
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Factors Affecting Carcass Characteristics of Heavy, Grass and Milk-fed Calves
Author: William York VarneyPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 450
Book Description