Author: J. R. WythesPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 54
Book Description
Beef Carcass Composition and Meat Quality
Author: J. R. WythesQuality and Grading of Carcasses of Meat Animals
Author: S. Morgan JonesPublisher: CRC Press
ISBN: 1000141659
Category : Technology & Engineering
Languages : en
Pages : 246
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
Designing Foods
Author: National Research CouncilPublisher: 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.
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."
Effects of metabolic modifiers on beef carcass composition and meat quality
Author: John M. GonzalezPublisher:
ISBN: 9781838790363
Category :
Languages : en
Pages : 0
Book Description
Criteria and Methods for Assessment of Carcass and Meat Characteristics in Beef Production Experiments
Author: A. V. FisherEffect of Growth Path on Carcass Composition and Meat Quality
Author: Katharine Anna PerzPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 188
Book Description
Reducing variation in tenderness is a goal for the meat industry. The objective of this study was to determine if different growth patterns, not caused by nutrient restriction, impacted carcass characteristics and tenderness. Simmental × Angus steers (n = 18) reared under similar conditions, fed in the same pen at the feedlot, were allocated into fast (n = 9) and slow (n = 9) growing groups based upon four sets of weight data. After slaughter, carcass data were obtained. The striploin was removed, cut into steaks, and aged for 1, 3, 7, 14, and 21 days. For each aging period, one steak per steer underwent evaluation of shear force and MFI. Myofibrils were isolated from aged muscle samples and protein degradation was visualized with the use of SDS-PAGE. Carcass weight (P
Estimation of the Composition of Beef Carcasses and Cuts
Author: O. G. HankinsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20
Book Description
Fat Content and Composition of Animal Products
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309024404
Category : Technology & Engineering
Languages : en
Pages : 256
Book Description
Some Objective Studies Related to Beef Carcass Composition
Author: Robert Walter LewisPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 404
Book Description