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Author : Canada. Agriculture Canada
Publisher : Agriculture Canada
Page : 9 pages
File Size : 52,6 Mb
Release : 1978
Category : Beef
ISBN : 0662002377
Author : Canada. Agriculture Canada. Food Advisory Division
Publisher : Unknown
Page : 16 pages
File Size : 44,9 Mb
Release : 1977
Category : Farm produce
ISBN : 0662009592
Author : H. J. Maybee,Canada. Livestock Division
Publisher : Unknown
Page : 36 pages
File Size : 49,9 Mb
Release : 1959
Category : Beef
ISBN : STANFORD:36105027726103
Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Domestic Marketing and Consumer Relations
Publisher : Unknown
Page : 128 pages
File Size : 47,5 Mb
Release : 1975
Category : Beef
ISBN : UOM:39015078061242
Author : S. Morgan Jones
Publisher : CRC Press
Page : 241 pages
File Size : 47,8 Mb
Release : 2020-07-24
Category : Technology & Engineering
ISBN : 9781000098501
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
Author : Peter P. Purslow
Publisher : Woodhead Publishing
Page : 918 pages
File Size : 55,9 Mb
Release : 2022-08-23
Category : Technology & Engineering
ISBN : 9780323858809
New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption. Provides the latest research techniques and developments presented by top researchers in the field Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health
Author : Anonim
Publisher : Unknown
Page : 16 pages
File Size : 50,6 Mb
Release : 1940
Category : Agriculture
ISBN : UIUC:30112019311882
Beef shows a wide variation in quality. A government grade stamp, on carcasses and retail cuts, indicates that a trained specialist has appraised the meat in light of federal quality standards and ascertained its grade. Stamping is done with a harmless vegetable compound which usually disappears during cooking of the meat.
Author : United States International Trade Commission
Publisher : Unknown
Page : 232 pages
File Size : 40,7 Mb
Release : 1993
Category : Beef cattle
ISBN : IND:30000089095370
Author : David J. Clarke
Publisher : Unknown
Page : 68 pages
File Size : 54,8 Mb
Release : 1976
Category : Business & Economics
ISBN : UOM:39015030609278
Author : Willard Forest Williams,Earl K. Bowen,Frank C. Genovese
Publisher : Unknown
Page : 212 pages
File Size : 49,5 Mb
Release : 1959
Category : Beef
ISBN : UVA:X030493365
Author : Anonim
Publisher : Unknown
Page : 450 pages
File Size : 42,9 Mb
Release : 1968
Category : Agriculture
ISBN : UOM:39015038780683
Author : United States International Trade Commission
Publisher : Unknown
Page : 244 pages
File Size : 47,9 Mb
Release : 1997
Category : Beef cattle
ISBN : UCSD:31822024017774
Author : S. Morgan Jones
Publisher : CRC Press
Page : 246 pages
File Size : 55,6 Mb
Release : 1995-05-01
Category : Technology & Engineering
ISBN : 0849350239
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
Author : Dwight R. Bishop
Publisher : Unknown
Page : 24 pages
File Size : 42,9 Mb
Release : 1961
Category : Agriculture
ISBN : STANFORD:36105210293556
Author : Anonim
Publisher : Unknown
Page : 544 pages
File Size : 44,6 Mb
Release : 1991
Category : Exports
ISBN : WISC:89045981909
