The Effects of Age, Sex, and Hot Carcass Weight on Cooked Lamb Flavor and Off Flavor in Four Muscle Cuts PDF Download
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Author: Horacio Garza Publisher: ISBN: Category : Animal science Languages : en Pages : 61
Book Description
Inconsistency of lamb quality in the United States has resulted from the wide-range of production management systems including variation of breed, diet, and animal age at time of harvest (slaughter endpoints), which in turn affects body composition. In the present study, a total of 48 lambs originating from three western U.S. regions (16 lambs; 8 ewes and 8 wethers from each location) and similar breed composition (Suffolk cross), were selected to represent different carcass weight compositions (heavy and light market weights), and age at time of harvest (5 and 12 mo.). Lambs were intended to represent different production systems and US market channels within the lamb category. After harvest, carcass measurements were recorded, then fabricated into wholesale cuts (inside boneless lamb leg, boneless sirloin, rack, and whole boneless shoulder), and the semimembranosus, gluteus medius, longissimus thoracis, and ground shoulder were derived from these cuts (14 d postmortem) to identify differences in meat quality and palatability characteristics. Feeding lambs a high concentrate diet after weaning (HW12), and reaching heavier end weights clearly added excess fat (backfat and body wall), had a larger ribeye, and higher yield grades (P
Author: Horacio Garza Publisher: ISBN: Category : Animal science Languages : en Pages : 61
Book Description
Inconsistency of lamb quality in the United States has resulted from the wide-range of production management systems including variation of breed, diet, and animal age at time of harvest (slaughter endpoints), which in turn affects body composition. In the present study, a total of 48 lambs originating from three western U.S. regions (16 lambs; 8 ewes and 8 wethers from each location) and similar breed composition (Suffolk cross), were selected to represent different carcass weight compositions (heavy and light market weights), and age at time of harvest (5 and 12 mo.). Lambs were intended to represent different production systems and US market channels within the lamb category. After harvest, carcass measurements were recorded, then fabricated into wholesale cuts (inside boneless lamb leg, boneless sirloin, rack, and whole boneless shoulder), and the semimembranosus, gluteus medius, longissimus thoracis, and ground shoulder were derived from these cuts (14 d postmortem) to identify differences in meat quality and palatability characteristics. Feeding lambs a high concentrate diet after weaning (HW12), and reaching heavier end weights clearly added excess fat (backfat and body wall), had a larger ribeye, and higher yield grades (P
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.
Author: INRA Publisher: BRILL ISBN: 908686872X Category : Medical Languages : en Pages : 639
Book Description
The INRA Feeding System for Ruminants has been renewed to better address emerging challenges for animal nutrition: prevision of productive responses, product quality, animal health and emissions to the environment, in a larger extent of breeding contexts. The new system is mainly built from meta-analyses of large data bases, and modelling. The dietary supply model accounts for digestive interactions and flows of individual nutrients, so that feed values depend on the final ration. Animal requirements account for variability in metabolic efficiency. Various productive and non-productive animal responses to diets are quantified. This book presents the whole system for dairy and meat, large and small ruminant production, including specificities for tropical and Mediterranean areas. The first two sections present biological concepts and equations (with their field of application and statistical accuracy) used to predict intake (including at grazing) and nutrient supply (Section 1), animal’s requirements and multiple responses to diets (Section 2). They apply to net energy, metabolisable protein and amino acids, water, minerals and vitamins. Section 3 presents the use of concepts and equations in rationing with two purposes: (1) diet calculation for a given performance objective; and (2) prediction of the multiple responses of animal to diet changes. Section 4 displays the tables of feed values, and their prevision. All the equations and concepts are embedded in the fifth version of INRAtion® software for practical use.
Author: National Research Council Publisher: National Academies Press ISBN: 0309134390 Category : Technology & Engineering Languages : en Pages : 366
Book Description
The U.S. sheep industry is complex, multifaceted, and rooted in history and tradition. The dominant feature of sheep production in the United States, and, thus, the focus of much producer and policy concern, has been the steady decline in sheep and lamb inventories since the mid-1940s. Although often described as "an industry in decline," this report concludes that a better description of the current U.S. sheep industry is "an industry in transition."
Author: R. A. Lawrie Publisher: Woodhead Publishing ISBN: 184569161X Category : Technology & Engineering Languages : en Pages : 461
Book Description
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry
Author: Harold McGee Publisher: Simon and Schuster ISBN: 1416556370 Category : Cooking Languages : en Pages : 898
Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author: Horacio Garza
Author: Horacio Garza
Author: National Research Council
Author: INRA
Author: 
Author: Lisa Lani Wolfe Miller
Author: National Research Council
Author: Roger E. Hunsley
Author: National Research Council
Author: R. A. Lawrie
Author: Harold McGee