The Use of Ultrasound in Meat Animal Evaluation PDF Download

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

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Book Description

Author: Robert G. Kauffman
Publisher:
ISBN:
Category : Livestock
Languages : en
Pages : 220

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Book Description

Author: Antonio Valero Díaz
Publisher: BoD – Books on Demand
ISBN: 1789845947
Category : Technology & Engineering
Languages : en
Pages : 184

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Book Description
Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.

Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384

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

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Book Description

Author: Enda J. Cummins
Publisher: John Wiley & Sons
ISBN: 1118350685
Category : Technology & Engineering
Languages : en
Pages : 451

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Book Description
Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Author: Steven M. Lonergan
Publisher: Academic Press
ISBN: 0128152788
Category : Medical
Languages : en
Pages : 302

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Book Description
The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. - Describes principles in muscle metabolism, meat quality and meat safety using case studies - Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection - Offers solutions on how to control bacterial growth to improve the safety and quality of meat - Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology - Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems

Author: Sébastien Buczinski
Publisher: Elsevier Health Sciences
ISBN: 0323416705
Category : Medical
Languages : en
Pages : 265

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Book Description
This issue of Veterinary Clinics of North America: Food Animal Practice focuses on Ruminant Ultrasound. Article topics include: On-farm use of ultrasound for assessment of bovine respiratory disease, Echocardiography for the assessment of congenital heart defects in calves, Ultrasonography of the tympanic bulla and otitis media, Ultrasonography of the central nervous system and ultrasound guided CSF tap, Ultrasonographic examination of the abdomen of calves, Ascites in cattle: ultrasonographic findings and diagnosis, Ultrasonographic doppler use for reproduction management in heifers and cows, Ultrasound use for body condition and carcass quality assessment in cattle and lambs, and more!

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: Malcolm J. W. Povey
Publisher: Springer Science & Business Media
ISBN: 9780751404296
Category : Business & Economics
Languages : en
Pages : 300

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Book Description
This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.