The Structure Of The Meat Animals

Author : H. J. Swatland
Publisher : CRC Press
Page : 626 pages
File Size : 52,9 Mb
Release : 1994-06-25
Category : Technology & Engineering
ISBN : 1566761204

Get Book

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 : Roderick Macgregor,Frank Gerrard
Publisher : Trans-Atlantic Publications
Page : 270 pages
File Size : 55,6 Mb
Release : 1965
Category : Science
ISBN : UCAL:$B197091

Get Book

The Structure of the Meat Animals by Roderick Macgregor,Frank Gerrard Pdf

Author : Roderick MacGregor
Publisher : Unknown
Page : 238 pages
File Size : 44,6 Mb
Release : 1957
Category : Veterinary anatomy
ISBN : OCLC:500521371

Get Book

The Structure of the Meat Animals by Roderick MacGregor Pdf

Author : Roderick Macgregor
Publisher : Unknown
Page : 128 pages
File Size : 42,6 Mb
Release : 1971
Category : Electronic
ISBN : OCLC:37147524

Get Book

Structure of the Meat Animals by Roderick Macgregor Pdf

Author : S. Morgan Jones
Publisher : CRC Press
Page : 246 pages
File Size : 52,7 Mb
Release : 2020-07-24
Category : Technology & Engineering
ISBN : 9781000141658

Get Book

Quality and Grading of Carcasses of Meat Animals by S. Morgan Jones Pdf

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 : D. Lister
Publisher : Springer Science & Business Media
Page : 524 pages
File Size : 49,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461589037

Get Book

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.

Author : Egbert J. Bakker
Publisher : Cambridge University Press
Page : 207 pages
File Size : 55,9 Mb
Release : 2013-04-18
Category : History
ISBN : 9780521111201

Get Book

The Meaning of Meat and the Structure of the Odyssey by Egbert J. Bakker Pdf

A literary study of the Odyssey based on the central economic and symbolic importance of the eating of meat.

Author : Ralston Andrew Lawrie
Publisher : Woodhead Publishing
Page : 356 pages
File Size : 43,9 Mb
Release : 1998-07
Category : Business & Economics
ISBN : 1855733951

Get Book

Lawrie's Meat Science, Sixth Edition by Ralston Andrew Lawrie Pdf

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.

Author : Chris R. Kerth
Publisher : John Wiley & Sons
Page : 333 pages
File Size : 42,8 Mb
Release : 2013-04-03
Category : Science
ISBN : 9781118530733

Get Book

The Science of Meat Quality by Chris R. Kerth Pdf

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.

Author : National Research Council,Board on Agriculture,Food and Nutrition Board,Board on Agriculture and Renewable Resources,Assembly of Life Sciences,Commission on Natural Resources
Publisher : National Academies Press
Page : 256 pages
File Size : 53,5 Mb
Release : 1976-02-01
Category : Technology & Engineering
ISBN : 9780309024402

Get Book

Fat Content and Composition of Animal Products by National Research Council,Board on Agriculture,Food and Nutrition Board,Board on Agriculture and Renewable Resources,Assembly of Life Sciences,Commission on Natural Resources Pdf

Author : Ralston Andrew Lawrie
Publisher : Unknown
Page : 382 pages
File Size : 50,5 Mb
Release : 1980
Category : Meat
ISBN : CORNELL:31924050769771

Get Book

Developments in Meat Science by Ralston Andrew Lawrie Pdf

Manipulation of protein deposition in animals. Enzyme binding in muscle. the structural basis of water-holding in meat. General principles and water uptake in meat processing. The structure basis of water- holding in meat. Drip losses. Meat texture. Restructure meats. Restructured meats. Meat microbiology. A reassessment. Meat and meat products. Legislation and analysis.

Author : Elton D. Aberle
Publisher : Kendall Hunt
Page : 386 pages
File Size : 55,7 Mb
Release : 2001
Category : Business & Economics
ISBN : 0787247200

Get Book

Principles of Meat Science by Elton D. Aberle Pdf

Author : Steven M. Lonergan,David G. Topel,Dennis N. Marple
Publisher : Academic Press
Page : 300 pages
File Size : 49,9 Mb
Release : 2018-10-27
Category : Medical
ISBN : 9780128152782

Get Book

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 : Carrick Devine,M. Dikeman
Publisher : Academic Press
Page : 3066 pages
File Size : 42,5 Mb
Release : 2004-08-19
Category : Technology & Engineering
ISBN : 9780080924441

Get Book

Encyclopedia of Meat Sciences by Carrick Devine,M. Dikeman Pdf

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing

Author : Fidel Toldra
Publisher : Woodhead Publishing
Page : 892 pages
File Size : 45,9 Mb
Release : 2022-08-26
Category : Technology & Engineering
ISBN : 9780323984539

Get Book

Lawrie's Meat Science by Fidel Toldra Pdf

Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered. Includes new information on improved added value of meat by-products for increased sustainability Presents best practices sustainable animal production and meat processing Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities