Download or read book Effect of Growth Path on Carcass Composition and Meat Quality written by Katharine Anna Perz and published by . This book was released on 2013 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing variation in tenderness is a goal for the meat industry. The objective of this study was to determine if different growth patterns, not caused by nutrient restriction, impacted carcass characteristics and tenderness. Simmental × Angus steers (n = 18) reared under similar conditions, fed in the same pen at the feedlot, were allocated into fast (n = 9) and slow (n = 9) growing groups based upon four sets of weight data. After slaughter, carcass data were obtained. The striploin was removed, cut into steaks, and aged for 1, 3, 7, 14, and 21 days. For each aging period, one steak per steer underwent evaluation of shear force and MFI. Myofibrils were isolated from aged muscle samples and protein degradation was visualized with the use of SDS-PAGE. Carcass weight (P
Download or read book Quality and Grading of Carcasses of Meat Animals written by S. Morgan Jones and published by CRC Press. This book was released on 2020-07-24 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book The Science of Animal Growth and Meat Technology written by Steven M. Lonergan and published by Academic Press. This book was released on 2018-10-27 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Effects of Pre feedlot Growth Rate on Carcass Composition and Meat Tenderness written by Ivan Todd Brigman and published by . This book was released on 2001 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Effect of Frame Size on Growth Performance Carcass Traits Lipogenesis Muscle Traits and Carcass Composition in Beef Cattle written by J. Byron Williams and published by . This book was released on 1981 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Growth Type on Carcass Traits Meat Attributes and Chemical Composition of Beef Cattle written by Peter Kipley Camfield and published by . This book was released on 1996 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Meat Quality written by Wieslaw Przybylski, PhD and published by CRC Press. This book was released on 2015-10-15 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 produc
Download or read book Meat Quality written by PhD, Wieslaw Przybylski and published by CRC Press. This book was released on 2015-10-15 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 produc
Download or read book The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle written by Simon Alexander Kern and published by . This book was released on 2013 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Growth on Carcass and Fat Composition in the Bovine written by Arthur Lee Hecker and published by . This book was released on 1972 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Patterns of Growth and Development in Cattle written by H. de Boer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 751 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication contains the proceedings of a seminar held in Ghent, Belgium on October 11th-13th 1977, under the auspices of the Commission of the European Communities, as part of the EEC programme of co-ordination of research on beef production. The seminar was initiated by the scientific working group on 'Carcass and Meat Quality' and attracted the interest of the working groups on 'Genetics and Selection' and on 'Nutrition and Management'. Consequently it developed into a multi-disciplinary programme, organised under the responsibility of the working group on Carcass and Meat Quality. This group comprised Ir. H. de Boer (Chairman), Netherlands; Prof. R. Boccard, France; Dr D.E. Hood, Ireland; Dr R.W. Pomeroy, UK; Dr A. Romita, Italy; Professor Dr L. Sch~n, Fed. Rep. of Germany; Mr P. L'Hermite, CEC; and Dr J.C. Tayler, UK (adviser to the CEC). In view of the broad scope of the subject, a special plan ning meeting was organised, involvi.ng experts from the different disciplines involved. The additional participants were: Dr B. Bech Andersen, Denmarkj Dr A.J.H. van Es, Netherlands; Prof. Dr J. Martin, Belgium; Dr. St.C.S. Taylor, UK. The multidisciplinary scope of this ~eminar follows a series of seminars in 1975-76 on more specific aspects of beef production research in the individual fields involved. It seems logical that further seminars should integrate the approaches by different disciplin~s in order to achieve a balanced programme of research on the very complex topic of beef production.
Download or read book Effects of metabolic modifiers on beef carcass composition and meat quality written by John M. Gonzalez and published by . This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Growth of the Pig written by G. R. Hollis and published by Oxford University Press, USA. This book was released on 1993 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Growth regulation with particular reference to the pig; Physiology andprincipled of muscle growth; Endocrine regulation of porcine adipose tissue development: cellular and metabolic aspects; Mapping genes for growth and development; The physical environment and swine growh; Why sick animals don't grow: an immunological explanation; Nutrition and growth: the concept and application of an ideal protein for swine growth; Evaluating pork carcasses composition and quality; Strategies for improving swine growth; Use of exogenous agents to regulate growth composition; Factors affecting the eating quality of pork.
Download or read book Effects of Production System and Slaughter Weight on Growth Rate Carcass Composition and Tenderness of Pork written by Emmanuel Jeremiah Esah and published by . This book was released on 1993 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Australian Journal of Agricultural Research written by and published by . This book was released on 2006 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Current Advances in Meat Nutritional Sensory and Physical Quality Improvement written by Mohammed Gagaoua and published by MDPI. This book was released on 2020-04-24 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.
