Author: Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 168
Book Description
Live Animal and Carcass Evaluation, Proceedings, 1963
Author: Live Animal Carcass Evaluation and Selection Manual
Author: Donald L. BoggsPublisher:
ISBN:
Category : Livestock
Languages : en
Pages : 216
Book Description
Department of Agriculture Appropriations for 1963
Author: United States. Congress. House. Committee on AppropriationsPublisher:
ISBN:
Category :
Languages : en
Pages : 2074
Book Description
Proceedings
Author: Department of Agriculture Appropriations for 1963
Author: United States. Congress. House. Committee on Appropriations. Subcommittee on Department of Agriculture and Related Agencies AppropriationsPublisher:
ISBN:
Category : United States
Languages : en
Pages : 1682
Book Description
Author: Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 144
Book Description
Proceedings Abstracts of Papers and Addresses at the ... Annual Conventions
Author: Association of Southern Agricultural WorkersPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 952
Book Description
Journal of Animal Science
Author: Proceedings
Author: American Society of Animal Science. Western Section. MeetingPublisher:
ISBN:
Category : Livestock
Languages : en
Pages : 64
Book Description
Evaluation of carcass and meat quality in ruminants
Author: C. LazzaroniPublisher: BRILL
ISBN: 9086866107
Category : Technology & Engineering
Languages : en
Pages : 227
Book Description
"Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from each carcass. Today the quality characteristics of the meat must be different according to its utilisation (supermarket, butcher, catering, refectory, etc.) and so it is very important to choose very early the final destination of the carcass. Obviously, the carcass classification must correlate with meat quality characteristics required by final consumer. Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability. This book reviews the historical and recent developments for carcass evaluation and grading for meat quality assessment in beef and sheep. It places special emphasis on new concepts and approaches to define carcass and meat quality and on the use of modern technologies for composition and quality evaluation. A range of technologies are presented such as ultrasounds and colour reflectance, X-ray computerised tomography, spectral and thermal imaging, image analysis and NIRS. The use of phenotypic markers such as the plasma hormones and genetic markers to predict carcass composition and meat quality are also presented."