Steven M. Lonergan,
Steven M. (Iowa State University, Ames, Iowa) Lonergan,
David G. Topel,
David G. (Iowa State University, Ames, Iowa) Topel,
Dennis N. Marple,
Dennis N. (Iowa State University, Ames, Iowa) Marple
e.a.
Elsevier Science
e druk, 2018
9780128152775
The Science of Animal Growth and Meat Technology
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2018
ISBN13: 9780128152775
Rubricering
Levertijd ongeveer 8 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
1. Historical Perspectives of the Meat and Animal Industry and their Relationship to Animal Growth, body Composition, and Meat Technology<br>2. Prenatal Growth and its Relationship to Carcass and Meat Quality Traits<br>3. Bone Growth and Development with Relationships to Live Animal and Carcass Evaluation<br>4. Muscle Growth and Development and Relationships to Meat Quality and Composition<br>5. Fat Cells in Domestic Animals<br>6. Growth Curves and Growth Patterns<br>7. Harvest Processes for Meat<br>8. Methods to Measure Body Composition of Domestic Animals<br>9. Intrinsic Cues of Fresh Meat Quality<br>10. Conversion of Muscle to Meat<br>11. Muscle Structure and Function<br>12. Meat Microbiology and Safety<br>13. Fresh and Cured Meat Processing and Preservation<br>14. Sausage Processing and Production<br>15. Packaging for Meat and Meat Products<br>