Evaluation Of Carcass And Meat Quality In Ruminants PDF Download
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Author | : C. Lazzaroni |
Publisher | : BRILL |
Total Pages | : 227 |
Release | : 2023-08-28 |
Genre | : Technology & Engineering |
ISBN | : 9086866107 |
Download Evaluation of carcass and meat quality in ruminants Book in PDF, ePub and Kindle
"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 | : S. Morgan Jones |
Publisher | : CRC Press |
Total Pages | : 246 |
Release | : 2020-07-24 |
Genre | : Technology & Engineering |
ISBN | : 1000141659 |
Download Quality and Grading of Carcasses of Meat Animals Book in PDF, ePub and Kindle
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 | : National Research Council |
Publisher | : National Academies Press |
Total Pages | : 384 |
Release | : 1988-02-01 |
Genre | : Medical |
ISBN | : 0309037956 |
Download Designing Foods Book in PDF, ePub and Kindle
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 | : Donald L. Boggs |
Publisher | : |
Total Pages | : 264 |
Release | : 1993 |
Genre | : Business & Economics |
ISBN | : |
Download Live Animal Carcass Evaluation and Selection Manual Book in PDF, ePub and Kindle
Author | : Donald L. Boggs |
Publisher | : Kendall Hunt |
Total Pages | : 274 |
Release | : 1998 |
Genre | : Technology & Engineering |
ISBN | : 9780787245696 |
Download Livestock and Carcasses Book in PDF, ePub and Kindle
Author | : Sándor Kukovics |
Publisher | : BoD – Books on Demand |
Total Pages | : 414 |
Release | : 2018-06-20 |
Genre | : Medical |
ISBN | : 1789232023 |
Download Goat Science Book in PDF, ePub and Kindle
Goat science covers quite a wide range and varieties of topics, from genetics and breeding, via nutrition, production systems, reproduction, milk and meat production, animal health and parasitism, etc., up to the effects of goat products on human health. In this book, several parts of them are presented within 18 different chapters. Molecular genetics and genetic improvement of goats are the new approaches of goat development. Several factors affect the passage rate of digesta in goats, but for diet properties, goats are similar to other ruminants. Iodine deficiency in goats could be dangerous. Assisted reproduction techniques have similar importance in goats like in other ruminants. Milk and meat production traits of goats are almost equally important and have significant positive impacts on human health. Many factors affect the health of goats, heat stress being of increasing importance. Production systems could modify all of the abovementioned characteristics of goats.
Author | : Carla Lazzaroni |
Publisher | : Wageningen Academic Pub |
Total Pages | : 236 |
Release | : 2007 |
Genre | : Technology & Engineering |
ISBN | : 9789086860227 |
Download Evaluation of Carcass and Meat Quality in Cattle and Sheep Book in PDF, ePub and Kindle
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 | : |
Publisher | : UCANR Publications |
Total Pages | : 23 |
Release | : 2004 |
Genre | : |
ISBN | : 1601073097 |
Download Understanding and Improving Beef Cattle Carcass Quality Book in PDF, ePub and Kindle
Carcass attributes are figuring more into the cow-calf manager's decision-making process and yielding financial rewards. Learn what carcass information means and how it can be used it to improve beef quality.
Author | : Begoña Panea |
Publisher | : MDPI |
Total Pages | : 154 |
Release | : 2020-11-13 |
Genre | : Science |
ISBN | : 3039433725 |
Download Quality and Safety of Meat Products Book in PDF, ePub and Kindle
Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.
Author | : Enda J. Cummins |
Publisher | : John Wiley & Sons |
Total Pages | : 451 |
Release | : 2016-12-19 |
Genre | : Technology & Engineering |
ISBN | : 1118350685 |
Download Emerging Technologies in Meat Processing Book in PDF, ePub and Kindle
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.