Download or read book The Relationship of Some Objective and Subjective Measurements to Beef Carcass Cutability written by Michael E. Dikeman and published by . This book was released on 1968 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Some Relationships of Growth Hormone Levels to Bovine Growth and Carcass Quality written by Roger Walter Purchas and published by . This book was released on 1970 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Proceedings of the Meat Industry Research Conference written by and published by . This book was released on 1965 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Some Objective Studies Related to Beef Carcass Composition written by Robert Walter Lewis and published by . This book was released on 1968 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Proceedings written by and published by . This book was released on 1969 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fat Content and Composition of Animal Products written by National Research Council and published by National Academies Press. This book was released on 1976-02-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effect of Dietary Energy Level on Feedlot Performance Visceral Organ Mass Carcass Composition and Accretion Rates of Growing Lambs written by Kelly Wayne Bruns and published by . This book was released on 1995 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Beef Cattle Improvement written by Frank H. Baker and published by . This book was released on 1966 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Journal of Animal Science written by and published by . This book was released on 1986 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Sire Analysis of Bovine Live and Carcass Traits and the Relationship of Live and Carcass Traits with Palatability and Retail Yield written by Robert Douglas Scarth and published by . This book was released on 1900 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Relationship of Some Serum Hormones to Various Growth and Carcass Characteristics of Cattle written by John Steven Grigsby and published by . This book was released on 1973 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Agriculture Handbook written by and published by . This book was released on 1949 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: Set includes revised editions of some issues.

Download or read book Evaluation of carcass and meat quality in ruminants written by C. Lazzaroni and published by BRILL. This book was released on 2023-08-28 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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."

Download or read book Muscle Foods written by Burdette C. Breidenstein and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.

Download or read book Reports written by Texas Tech University. Research Center and published by . This book was released on 1970 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Beef Cattle Research Reports written by and published by . This book was released on 1970 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book On line Evaluation of Meat written by H. J. Swatland and published by CRC Press. This book was released on 1995-10-05 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first and only comprehensive presentation in book form of on-line evaluation of meat. The author is a leading international authority on meat science and process engineering. The new book covers all modern methods of on-line evaluation for every step in meat processing and for every significant evaluation need. Background in meat science is provided for each evaluation method. The evaluation methods described are related to current needs in safety, economy and consumer demand. The text is well illustrated with diagrams and photographs, and supplemented with more than 100 tables and graphs which provide practical reference data in convenient form.