Buy, rent or sell. Every textbook comes with a day "Any Reason" guarantee. Published by Kendall Hunt Publishing Company. Principles of Meat Science provides a comprehensive overview that includes the latest discoveries and principles that are necessary to understand the science of meat and the utilization of meat as food..
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You will receive immediate access after you purchase. You will receive two emails. The first email is your order confirmation and the second email contains your login instructions. Age 4. Anatomical Location 4. Training and Exercise 4. Plane of Nutrition 4. Inter-animal Variability 5. The Conversion of Muscle to Meat 5. Moisture Loss 5. Glycogen Loss 5. Death of the Animal 5. Stunning and Bleeding 5. Dressing and Cutting 5. General Consequences of Circulatory Failure 5.
Conditioning Ageing 5. Protein Denaturation 5. Proteolysis 5. Other Chemical Changes 6. The Spoilage of Meat by Infecting Organisms 6. Infection 6. Endogenous Infections 6. Exogenous Infections 6. Symptoms of Spoilage 6. Factors affecting the Growth of Meat-spoilage Micro-organisms 6.
Temperature 6. Moisture and Osmotic Pressure 6. Oxidation-reduction Potential 6. Atmosphere 6. Prophylaxis 6. Hygiene 6. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products.
It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety.
Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing.
This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing.
Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia. The theme on Animal and Plant Productivity Science focuses on paths to improvement of animal and plant production systems at all levels from genomes to landscapes. This volume traces efforts to improve agricultural productivity and the increasingly important metrics of resilience and sustainability.
In Thailand, beef for human consumption is mainly derived from native cattle and buffaloes. Previously, buffaloes were used as draught animals in rice fields. Nowadays, farmers no longer raise buffaloes for working but rather for meat production. The predominant breed in Thailand is the swamp buffalo which is raised extensively. The demand for high-quality meat has been increasing due to changes in the socio-economic pattern of the population, such as an increasing standard of living and education.
The overall goals of this study were to compare carcass characteristics, meat quality and fatty acid profiles of swamp buffaloes fed diets with varying proportions of concentrate, roughage and pasture during the fattening period. In particular this study addresses the effect of concentrate supplementation in pasture-fed animals with the aim to establish recommendations for optimum ways of fattening Thai swamp buffalo.
Therefore, 24 male swamp buffaloes, 12 months of age, were randomly allocated to four groups of six animals each. One group grazed on a pasture of pure Guinea grass Group 1 , the second group grazed on a mix of Guinea grass and the legume Stylosanthes guianensis Group 2 , The remaining twelve buffaloes were raised in pens and fed either 1.
All animals had free access to fresh water. Hot 45 min post mortem and chilled carcasses 24 h post mortem were weighed and carcass length was determined.
Dressing percentage was defined as the ratio of chilled carcass weight to live weight.
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