Author: Carlos E. Gaztambide-Acosta
Publisher:
ISBN:
Category : Ultrasonics
Languages : en
Pages : 94

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Book Description

Author: James Franke Price
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 184

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Book Description

Author: University of Missouri. Agricultural Experiment Station
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Book Description

Author: Missouri-Columbia. Agricultural Experiment Station
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Book Description

Author: C. Lazzaroni
Publisher: BRILL
ISBN: 9086866107
Category : Technology & Engineering
Languages : en
Pages : 227

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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."

Author: Lydia Medley Turlington
Publisher:
ISBN:
Category :
Languages : en
Pages : 152

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Book Description

Author: Paul Teman Berg
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 224

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Book Description

Author: Donald L. Boggs
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 264

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Book Description

Author: Wilson G. Pond
Publisher: CRC Press
ISBN: 1351237993
Category : Nature
Languages : en
Pages : 2174

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Book Description
PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected] Containing case studies that complement material presented in the text, the vast range of this definitive Encyclopediaencompasses animal physiology, animal growth and development, animal behavior, animal reproduction and breeding, alternative approaches to animal maintenance, meat science and muscle biology, farmed animal welfare and bioethics, and food safety. With contributions from top researchers in their discipline, the book addresses new research and advancements in this burgeoning field and provides quick and reader-friendly descriptions of technologies critical to professionals in animal and food science, food production and processing, livestock management, and nutrition.

Author: Donald L. Boggs
Publisher: Kendall Hunt
ISBN: 9780787245696
Category : Technology & Engineering
Languages : en
Pages : 274

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Book Description