Structure And Development Of Meat Animals And Poultry

Author : H. J. Swatland
Publisher : CRC Press
Page : 626 pages
File Size : 44,8 Mb
Release : 1994-06-25
Category : Technology & Engineering
ISBN : 1566761204

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Structure and Development of Meat Animals and Poultry by H. J. Swatland Pdf

An updated (and re-titled) edition of a major text, Structure and Development of Meat Animals and Poultry serves the information needs of meat science and animal production professionals and meat industry personnel. The book is well illustrated with more than 250 line drawings and photographs. Additionally, it is well organized for study and reference. Throughout the presentation, the basics of meat and poultry science are related to commercial meat production and product development. The Author Prof. Howard Swatland began his career in the meat industry with vocational training at Smithfield College in London. After graduation from the University of London he became a research assistant at the Meat Research Institute in Bristol. He received an M.S. and Ph.D. in Meat and Animal Science from the University of Wisconsin, Madison. He received the Meat Research Award of the American Society of Animal Science, and in 1993, at an award ceremony at the British House of Lords, he was made a Fellow of the Institute of Meat of the Worshipful Company of Butchers. He has published 167 papers in refereed journals, most on topics in the area of meat science and production. He presently is a professor at the University of Guelph, in the Department of Food Science and the Department of Animal and Poultry Science.

Author : David E. Gerrard,Alan L. Grant
Publisher : Kendall Hunt
Page : 294 pages
File Size : 44,9 Mb
Release : 2003
Category : Science
ISBN : 0787291471

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Principles of Animal Growth and Development by David E. Gerrard,Alan L. Grant Pdf

Author : Donald D. Bell,William D. Weaver
Publisher : Springer Science & Business Media
Page : 1422 pages
File Size : 52,9 Mb
Release : 2001-12-31
Category : Business & Economics
ISBN : 079237200X

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Commercial Chicken Meat and Egg Production by Donald D. Bell,William D. Weaver Pdf

Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. The book has achieved international success as a reference for students and commercial poultry and egg producers in every major poultry producing country in the world. The 5th edition is essential reading for students preparing to enter the poultry industry, for owners and managers of existing poultry companies and for scientists who need a major source of scientifically based material on poultry management. In earlier editions, the authors emphasized the chicken and its management. The 5th edition, with the emphasis shifted to the commercial business of managing poultry, contains over 75% new material. The contributions of 14 new authors make this new edition the most comprehensive such book available. Since extensive references are made to the international aspects of poultry management, all data are presented in both the Imperial and Metric form. Over 300 tables and 250 photos and figures support 62 chapters of text. New areas include processing of poultry and eggs with thorough discussions of food safety and further processing. The business of maintaining poultry is discussed in chapters on economics, model production firms, the use of computers, and record keeping. Updated topics include: breeders and hatchery operations; broiler and layer flock management; replacement programs and management of replacements; nutrition; and flock health. New chapters address flock behavior, ventilation, waste management, egg quality and egg breakage. Other new features include a list of more than 400 references and a Master List of the tables, figures, manufacturers of equipment and supplies, research institutions, books and periodicals, breeders, and trade associations. Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extensive references and to relate their areas of interest to the commercial industry's applications; and students will find that the division of the book into 11 distinct sections, with multiple chapters in each, will make the text especially useful.

Author : Shai Barbut
Publisher : CRC Press
Page : 560 pages
File Size : 42,6 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781420031744

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Poultry Products Processing by Shai Barbut Pdf

Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.

Author : P. D. Warriss
Publisher : CABI
Page : 242 pages
File Size : 55,7 Mb
Release : 2010
Category : Technology & Engineering
ISBN : 9781845935931

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Meat Science by P. D. Warriss Pdf

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading

Author : Fidel Toldra
Publisher : Woodhead Publishing
Page : 730 pages
File Size : 54,7 Mb
Release : 2017-04-29
Category : Technology & Engineering
ISBN : 9780081006979

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Lawrie's Meat Science by Fidel Toldra Pdf

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

Author : Peter P. Purslow
Publisher : Woodhead Publishing
Page : 918 pages
File Size : 45,5 Mb
Release : 2022-08-23
Category : Technology & Engineering
ISBN : 9780323858809

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New Aspects of Meat Quality by Peter P. Purslow Pdf

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 : Shai Barbut
Publisher : Unknown
Page : 128 pages
File Size : 43,5 Mb
Release : 2016-06
Category : Meat industry and trade
ISBN : 0889556253

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The Science of Poultry and Meat Processing by Shai Barbut Pdf

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 782 pages
File Size : 41,9 Mb
Release : 2008-11-12
Category : Technology & Engineering
ISBN : 9781420045338

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Handbook of Processed Meats and Poultry Analysis by Leo M.L. Nollet,Fidel Toldra Pdf

Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American

Author : Y. H. Hui,Wai-Kit Nip,Leo M. L. Nollet,Gopinadhan Paliyath,Benjamin K. Simpson
Publisher : John Wiley & Sons
Page : 786 pages
File Size : 54,8 Mb
Release : 2008-02-15
Category : Technology & Engineering
ISBN : 9780470276341

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Food Biochemistry and Food Processing by Y. H. Hui,Wai-Kit Nip,Leo M. L. Nollet,Gopinadhan Paliyath,Benjamin K. Simpson Pdf

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Author : Roderick Macgregor
Publisher : Unknown
Page : 272 pages
File Size : 51,6 Mb
Release : 1952
Category : Anatomy, Animal
ISBN : UIUC:30112020171945

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The Structure of the Meat Animals by Roderick Macgregor Pdf

Author : Y. H. Hui,Frank Sherkat
Publisher : CRC Press
Page : 3632 pages
File Size : 41,8 Mb
Release : 2005-12-19
Category : Technology & Engineering
ISBN : 9781466507876

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Handbook of Food Science, Technology, and Engineering - 4 Volume Set by Y. H. Hui,Frank Sherkat Pdf

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Author : Steven M. Lonergan,David G. Topel,Dennis N. Marple
Publisher : Academic Press
Page : 300 pages
File Size : 55,8 Mb
Release : 2018-10-27
Category : Medical
ISBN : 9780128152782

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The Science of Animal Growth and Meat Technology by Steven M. Lonergan,David G. Topel,Dennis N. Marple Pdf

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 : Max D. Judge
Publisher : Kendall/Hunt Publishing Company
Page : 368 pages
File Size : 50,7 Mb
Release : 1989
Category : Business & Economics
ISBN : MINN:31951000455506Y

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Principles of Meat Science by Max D. Judge Pdf

Meat as a food; Muscle and associated tissues; Structure and composition of muscle and associated tissues; Growth and development of carcass tissues; The mechanism of muscle contraction; Meat science; Conversion of muscle to meat and development of meat quality; Properties of fresh meat; Principles of meat processing; Microbiology, deterioration and contamination of meat; Storage and preservation of meat; Retail meat merchandising; Meat for food service; Palatability and cookery of meat; Nutritive value of meat; Meat inspection; Meat grading and evaluation; By-products of the meat industry.

Author : D. Lister
Publisher : Springer Science & Business Media
Page : 524 pages
File Size : 52,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461589037

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Meat Animals by D. Lister Pdf

Dramatic shortfalls in crop production in various regions of the world have led some people to question the relatively inefficient use of cereal grains for feeding meat animals instead of their direct use for human food. There is no doubt, however, that meat offers a nutritionally valuable, attractive and widely accepted food, the world demand for which increases daily. Thus it is not enough simply to condemn the consumption of meat as an irresponsible extravagance; rather it is preferable to examine how the demand for meat can be met most efficiently and effectively, which requires a fundamental enquiry into how meat is 'grown'. The importance of fat, for instance, both to the growing animal and to the consumer, needs to be established in view of the 'expense' involved in its deposition by the animal and the extent to which it is discarded at many points in the chain from the slaughterhouse to the consumer. We were aware that there existed a wealth of information on the physiology of growth which, because of its having been collected as part of investigations in many other disciplines and the inevitable communication gap, had not been incorporated into the science of animal production. Similarly there were principles and teChniques of animal husbandry which, if known in other disciplines, might enable more pertinent questions to be asked. The biochemical and physiological pathways by which animals utilise feed to produce body protein, fat and other components are intriguing problems which are receiving considerable attention.