The Problem Of Dark Cutting In Beef

Author : D.E. Hood,P.V. Tarrant
Publisher : Springer Science & Business Media
Page : 505 pages
File Size : 48,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9789400983229

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The Problem of Dark-Cutting in Beef by D.E. Hood,P.V. Tarrant Pdf

This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.

Author : D. E. Hood,P. V. Tarrant
Publisher : Unknown
Page : 504 pages
File Size : 40,7 Mb
Release : 1981
Category : Animal welfare
ISBN : 9024724295

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The Problem of Dark-cutting in Beef by D. E. Hood,P. V. Tarrant Pdf

Author : D.E. Hood
Publisher : Springer
Page : 504 pages
File Size : 44,8 Mb
Release : 1981-01-01
Category : Technology & Engineering
ISBN : 9401187029

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The Problem of Dark-Cutting in Beef by D.E. Hood Pdf

This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEq at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Foras Taluntais, Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.

Author : D.E. Hood
Publisher : Springer
Page : 0 pages
File Size : 40,9 Mb
Release : 1981
Category : Technology & Engineering
ISBN : 9401195285

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The Problem of Dark-Cutting in Beef by D.E. Hood Pdf

This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEq at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Foras Taluntais, Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.

Author : D.E. Hood,P.V. Tarrant
Publisher : Springer
Page : 504 pages
File Size : 41,5 Mb
Release : 1981-09-30
Category : Technology & Engineering
ISBN : 9024725224

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The Problem of Dark-Cutting in Beef by D.E. Hood,P.V. Tarrant Pdf

This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.

Author : A.M. Pearson,F.W. Tauber
Publisher : Springer Science & Business Media
Page : 438 pages
File Size : 45,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9789401096928

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Processed Meats by A.M. Pearson,F.W. Tauber Pdf

This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en zymes. However, the definition excludes cutting, grinding, and pack aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.

Author : R. Moss
Publisher : Springer Science & Business Media
Page : 239 pages
File Size : 51,8 Mb
Release : 2012-12-06
Category : Medical
ISBN : 9789400975828

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Transport of Animals Intended for Breeding, Production and Slaughter by R. Moss Pdf

The transport of farm livestock was the subject of the seminar held from 7 - 8 July 1981 at the Commission of the European Communities (CECl, Directorate General for Agriculture, Brussels as part of the work of the Division Coordinating Agricultural Research. The aims of the seminar were to examine the knowledge available on how the physiology and behaviour of animals may change during transport; to consider the significance of these changes in relation to welfare and economics and to assess those actions which as experimental projects or observational studies might be proposed to fill the most important gaps in our knowledge of the welfare of farm animals during transport. A number of conclusions can be drawn from the proceedings: 1. Much knowledge is available from both scientific observations and practical experience which could be used to improve the transport of livestock. Methods of loading, the construction of vehicles, ships, crates and aircraft could benefit from the application of existing knowledge. It is less clear whether it is best to concentrate on disseminating existing knowledge by education and advice or to contemplate more regulations. 2. Losses by down-grading at slaughter can largely be attributed to the ways in which animals are transported and handled.

Author : Y. H. Hui,Wai-Kit Nip,Robert Rogers
Publisher : CRC Press
Page : 732 pages
File Size : 52,8 Mb
Release : 2001-07-27
Category : Technology & Engineering
ISBN : 0203908082

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Meat Science and Applications by Y. H. Hui,Wai-Kit Nip,Robert Rogers Pdf

Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex

Author : A. M. Pearson
Publisher : Springer
Page : 521 pages
File Size : 54,5 Mb
Release : 2013-11-09
Category : Technology & Engineering
ISBN : 9781461521679

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Quality Attributes and their Measurement in Meat, Poultry and Fish Products by A. M. Pearson Pdf

The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.

Author : D'Anna J. B. Jensen
Publisher : Unknown
Page : 60 pages
File Size : 43,6 Mb
Release : 1992
Category : Animal breeding
ISBN : UCR:31210008703884

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Housing, Husbandry, and Welfare of Beef Cattle by D'Anna J. B. Jensen Pdf

Author : Wieslaw Przybylski, PhD,David Hopkins, PhD
Publisher : CRC Press
Page : 472 pages
File Size : 44,9 Mb
Release : 2015-10-15
Category : Technology & Engineering
ISBN : 9781482220322

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Meat Quality by Wieslaw Przybylski, PhD,David Hopkins, PhD Pdf

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of producing high-quality meat, from the growth of the animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep. Meat Quality: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality. The chapters are written by contributors from universities, research institutes, and breeding companies from different countries and continents. The chapters are based on the research and teaching experience of the contributors as well as on a critical evaluation of the current literature. No other book available today covers the key issues regarding meat quality in such a comprehensive way. This book should be of keen interest to students of food technology, nutrition, commodities sciences, and animal sciences, as well as to food scientists and engineers who want to update their knowledge about the determinants of meat quality.

Author : Denis Joseph Brett
Publisher : Unknown
Page : 162 pages
File Size : 44,6 Mb
Release : 1988
Category : Beef
ISBN : 0731634683

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Factors Affecting Dark-cutting in Beef by Denis Joseph Brett Pdf

Author : Y. H. Hui
Publisher : CRC Press
Page : 1000 pages
File Size : 40,9 Mb
Release : 2012-01-11
Category : Technology & Engineering
ISBN : 9781439836842

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Handbook of Meat and Meat Processing by Y. H. Hui Pdf

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati

Author : P. Paulsen,A. Bauer,M. Vodnasnky,R. Winkelmayer,F.J.M. Smulders
Publisher : Springer Science & Business Media
Page : 351 pages
File Size : 52,6 Mb
Release : 2011-09-15
Category : Science
ISBN : 9789086867233

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Game Meat Hygiene in Focus by P. Paulsen,A. Bauer,M. Vodnasnky,R. Winkelmayer,F.J.M. Smulders Pdf

Game meat is consumed world-wide. In most regions, it contributes only a small part to the overall meat and food supply, but for reasons of animal welfare and sustainability it is sometimes considered an alternative to meat from farmed animals. Despite differences in game species, ante mortem conditions (free-range or fenced; wild or semi-domesticated), hunting or harvesting procedures and further handling of the carcass, there are common requirements as regards meat safety and quality. Whereas meat hygiene and safety have been an issue in game meat for export/import for a long time, primary production, domestic supply and direct supply to the consumer have recently been addressed by legislation and these sectors still present unresolved questions and challenges. This book combines 24 contributions presenting the view of experts in game meat hygiene and quality. They address four main topics: i.e. 'hygiene and microbiology', 'epidemiology', 'risk assessment and management' and 'muscle biology and meat quality'. In addition to contributions on this topic by authors from eight European countries, a South African perspective is provided, thus representing the standpoint of a major game meat exporter. This volume is the first in a series on safety and quality assurance along the game meat chain, following a 'from forest to fork' approach and is targeted at scientists in academia and industry, graduate students as well as at governmental officials in veterinary public health and food safety.

Author : Anonim
Publisher : Unknown
Page : 722 pages
File Size : 41,8 Mb
Release : 1976
Category : Agriculture
ISBN : WISC:89047810700

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Quick Bibliography Series by Anonim Pdf