Download or read book Developments in Beef Meat Quality written by Jeff Wood and published by Context Products. This book was released on 2013-05-01 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beef is a special meat for most people, the meat of choice when we eat out or plan a family meal. We enjoy beef when it is tender, juicy and full of flavour and we are disappointed when it falls short in these respects. As with other meats, quality is variable, including the eating qualities and aspects important at retail level such as colour and shelf life. This book reviews recent progress in our understanding of the causes of variation in beef meat quality that impact at different stages from production to retail; and how the various aspects can be controlled. Developments in on - line methods for predicting and categorising quality are reviewed. The development of beef production systems aiming for high meat quality in the end product is described and the importance of tight control over supply chains to ensure consistent, reliable products for consumers is emphasised. Recent information on ways to increase production efficiency and reduce the environmental impact of beef production is presented. The book summarises papers presented by speakers at the Langford Food Industry Conference in June, 2012. The conference was sponsored by EBLEX. CONTENTS: Quality developments in the English beef industry Near infrared and raman spectroscopy for on-line prediction of beef meat quality Beef packaging systems to improve quality and reduce waste Climate change mitigation in the beef sector Testing the MSA palatability grading scheme on Irish beef Thoughts on beef eating quality from Scotland From Kellybronze turkeys to Kellybronze beef Profitable production of high quality beef Beef quality across the supply chain: retailers and consumers Index"
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 302 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 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 Meat Processing written by Joseph P. Kerry and published by Elsevier. This book was released on 2002-09-06 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. - Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing - Examines the range of processing techniques that have been deployed at various stages in the supply chain - Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing
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.
Download or read book The Cattle and Beef Industry CRC written by CRC for the Cattle and Beef Industry (Meat Quality) and published by . This book was released on 1992* with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Aspects of Meat Quality written by Peter P. Purslow and published by Woodhead Publishing. This book was released on 2022-08-23 with total page 918 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption. - Provides the latest research techniques and developments presented by top researchers in the field - Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value - Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health
Download or read book Developments in Meat Science written by Ralston Andrew Lawrie and published by . This book was released on 1980 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Red Meat Republic written by Joshua Specht and published by Princeton University Press. This book was released on 2020-10-06 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: "By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--
Download or read book Red Meat Science and Production written by Joseph William Holloway and published by Springer. This book was released on 2019-08-06 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
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 The Problem of Dark Cutting in Beef written by D.E. Hood and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.
Download or read book Red Meat Science and Production written by Joseph William Holloway and published by Springer. This book was released on 2019-08-06 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
Download or read book Rangeland Desertification written by Olafur Arnalds and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Desertification has occurred worldwide. The biophysical and socio-economic complexity of this phenomenon has challenged our ability to categorize, inventory, monitor and repair the condition of degraded lands. One of the most important distinctions to be made in relation to land degradation is between cultivated land used for annual crop production and `rangelands'. Grazing by free-roaming livestock is the traditional primary use of the world's rangelands. However, there is growing recognition of the importance of these vast acreages for wildlife habitat, hydrology and ground water recharge, recreation and aesthetics. This text focuses on the desertification of rangelands and explores processes, problems and solutions. Chapters in the first section evaluate interactions between `natural' and human-induced disturbance regimes, thresholds, and non-linear change with respect to vegetation, hydrology, nutrients and erosion. Chapters in the second section examine socio-economic constraints and approaches for preventing and reversing degradation. The book provides a contemporary, process-oriented perspective on rangeland degradation of value to students, policy-makers and professionals alike.
Download or read book Epigenetics Protocols written by Trygve O. Tollefsbol and published by Humana Press. This book was released on 2004-07-23 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of epigenetics has grown exponentially in the past decade, and a steady flow of exciting discoveries in this area has served to move it to the forefront of molecular biology. Although epigenetics may previously have been considered a peripheral science, recent advances have shown considerable progress in unraveling the many mysteries of nontraditional genetic processes. Given the fast pace of epigenetic discoveries and the groundbreaking nature of these developments, a thorough treatment of the methods in the area seems timely and appropriate and is the goal of Epigenetics Protocols. The scope of epigenetics is vast, and an exhaustive analysis of all of the techniques employed by investigators would be unrealistic. However, this TM volume of Methods in Molecular Biology covers three main areas that should be of greatest interest to epigenetics investigators: (1) techniques related to analysis of chromatin remodeling, such as histone acetylation and methylation; (2) methods in newly developed and especially promising areas of epigenetics such as telomere position effects, quantitative epigenetics, and ADP ribosylation; and (3) an updated analysis of techniques involving DNA methylation and its role in the modification, as well as the maintenance, of chromatin structure.
Download or read book Beef Production written by M. M. Cooper and published by Daya Books. This book was released on 2005 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: It Is Evident From Recent Events That This Country Will In The Future Have To Be More Self-Supporting In All Agricultural Products Than It Has Been In The Past. While The Milk Industry In Recent Years, Thanks To The Application Of Science And A Body Of Progressive Producers, Guided By The Milk Marketing Board, Has Been Able To Lift Production Considerably, The Same Cannot Be Said Of The Beef Industry. The Methods Now Employed In Milk Production Are Very Different From Those Which Existed Fifty Years Ago, But The Methods Employed In Beef Production Have Shown Little Change During This Period. In This Book Author Has Attempt To Focus Attention On Some Of The Problems Of Beef Production Which Will Have To Be Solved Before It Regains Its Position In The Economy Of British Agriculture. All May Not Agree With The Solutions He Offers To These Various Problems, But The Problems Have Been Put, And If One Does Not Agree With The Solution Offered Then It Is Up To Those In The Industry To Offer A Better Solution. It Is Evident That Radical Changes In Methods Of Production Will Have To Be Made If The Beef Industry Is To Be Able To Stand On It Sown Legs. Science Has Shown That The Young Animal Is A Much More Efficient Converter Of Feeding Stuffs Into Meat Than Is An Old One, And In These Days Of High Costs Of Concentrates, It Might Well Pay The Eastern Countries Farmer Better To Fill His Yards With Yearlings During Their First Winter Rather Than To Fatten Older Bullocks. This Book Will Be Great Help To Farmers, Industrialists, Consultants, Researchers, Students, Other Concerned People And For Those Who Wants To Venture In To This Field. Contents Chapter 1: Beef Production As A Component Of British Farming; Chapter 2: The Development Of British Beef Breeds By Robert Bakewell; Chapter 3: Breeding: Variation And Its Basis; Chapter 4: Selection; Chapter 5: Methods Of Breeding; Chapter 6: Adaptation Of Breeding And Strains; Chapter 7: Growth, Development And Body Form In Cattle; Chapter 8: Beef Quality; Chapter 9: Nutrition Scientific Principles; Chapter 10: Nutrition Feeding Standard And Their Applications; Chapter 11: Beef From The Dairy Industry; Chapter 12: Fattening Of Cattle; Chapter 13: Beef Cattle On Hill And Marginal Land By A G Davis; Chapter 14: Economic Considerations.
Download or read book Managing the Prenatal Environment to Enhance Livestock Productivity written by Paul L. Greenwood and published by Springer Science & Business Media. This book was released on 2010-04-27 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prenatal life is the period of maximal development in animals, and it is well recognised that factors that alter development can have profound effects on the embryonic, fetal and postnatal animal. Scientists involved in research on livestock productivity have for decades studied postnatal consequences of fetal development on productivity. Recently, however, there has been a surge in interest in how to manage prenatal development to enhance livestock health and productivity. This has occurred largely due to the studies that show human health in later life can be influenced by events during prenatal life, and establishment of the Fetal Origins and the Thrifty Phenotype Hypotheses. This book, Managing the Prenatal Environment to Enhance Livestock Productivity reviews phenotypic consequences of prenatal development, and provides details of mechanisms that underpin these effects in ruminants, pigs and poultry. The chapters have been divided into three parts: Quantification of prenatal effects on postnatal productivity, mechanistic bases of postnatal consequences of prenatal development and regulators of fetal and neonatal nutrient supply. Managing the Prenatal Environment to Enhance Livestock Productivity is a reference from which future research to improve the level of understanding and capacity to enhance productivity, health and efficiency of livestock in developing and developed countries will evolve. It is particularly timely given the development of molecular technologies that are providing new insight into regulation and consequences of growth and development of the embryo, fetus and neonate.
