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The Science Of Animal Growth And Meat Technology

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The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology Book
Author : Steven M. Lonergan,David G. Topel,Dennis N. Marple
Publisher : Academic Press
Release : 2018-10-27
ISBN : 0128152788
Language : En, Es, Fr & De

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Book Description :

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

The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology Book
Author : David G. Topel,Dennis Neil Marple,Steven Michael Lonergan,F. C., F Parrish, Jr.,Parrish. F. C.
Publisher : Unknown
Release : 2013-10-21
ISBN : 9781492804208
Language : En, Es, Fr & De

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Book Description :

This book was developed to help provide students with an understanding of the principles of meat science and technology starting with prenatal growth of domestic animals through postnatal growth. It was prepared for students with an animal science interest and relates the science of animal production to technologies and meat quality traits that are important in the meat and animal industries. It provides the student with a unique opportunity to associate animal growth traits, production and marketing traits to carcass quality, meat tenderness, meat color and meat processing characteristics. The first chapter provides a short introduction of the history of the industry. The subsequent chapters provide principles of animal growth and development to carcass composition and meat quality traits. Other chapters provide information on the harvest process of animals, muscle structure and meat tenderness, meat quality, and meat safety and microbiology. The concluding chapters discuss meat processing and technology. The authors have used many colorful illustrations to emphasize important relationships between animal growth and carcass traits, meat quality and processing characteristics. A large percentage of the animal science students are interested in pre-veterinary medicine and many are from an urban background. This book will provide students the concepts and principles that will give them a good background for understanding information on animal agriculture presented in advanced animal science courses.

Principles of Animal Growth and Development

Principles of Animal Growth and Development Book
Author : David E. Gerrard,Alan L. Grant
Publisher : Kendall Hunt Publishing Company
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Principles of Animal Growth and Development

Advances in Meat Processing Technologies Modern Approaches to Meet Consumer Demand

Advances in Meat Processing Technologies  Modern Approaches to Meet Consumer Demand Book
Author : Daneysa L. Kalschne,Marinês P. Corso ,Cristiane Canan
Publisher : Bentham Science Publishers
Release : 2020-08-31
ISBN : 9811470170
Language : En, Es, Fr & De

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Book Description :

Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin. The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers. Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology.

Application of Nano Microencapsulated Ingredients in Food Products

Application of Nano Microencapsulated Ingredients in Food Products Book
Author : Anonim
Publisher : Academic Press
Release : 2020-10-17
ISBN : 0128165197
Language : En, Es, Fr & De

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Book Description :

Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products

Food Science and Technology

Food Science and Technology Book
Author : Oluwatosin Ademola Ijabadeniyi
Publisher : Walter de Gruyter GmbH & Co KG
Release : 2020-12-07
ISBN : 3110667576
Language : En, Es, Fr & De

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Book Description :

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

The Water Energy Food Nexus

The Water   Energy   Food Nexus Book
Author : Subramanian Senthilkannan Muthu
Publisher : Springer Nature
Release : 2021-05-02
ISBN : 9811602395
Language : En, Es, Fr & De

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Book Description :

Water, Energy and Food are the very basic necessities of human life and all the three of them are interconnected with each other, this connection being called the Water-Energy-Food nexus. Water is an inevitable element to energy and food systems to work. Water is essential for the growth of crops and produce energy and it consumes a lot of energy to treat and move water. Food and energy are equally dependent upon each other as well. This book highlights with various examples and case studies from around the World, the importance of this concept.

Meat

Meat Book
Author : D J A Cole,R. A. Lawrie
Publisher : Elsevier
Release : 2013-10-22
ISBN : 1483144690
Language : En, Es, Fr & De

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Book Description :

Meat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the future role of meat. Meat continues to be a major food commodity. Despite the high cost of production of meat animals and their lower efficiency of protein synthesis compared with that of plants and micro-organisms, meat is likely to be important in the human diet for as long as can be foreseen in the future. This book intends to emphasize the fact that the sequence of events, from the conception of meat animals to their incorporation in the human diet, is continuous. The properties of the commodity when eaten are influenced, in the nature and degree of their expression, by all the earlier components in this chain of circumstances. This text is a useful reference for students conducting research within the fields of agriculture science, biochemistry, and nutrition.

The Best of Times The Worst of Times

The Best of Times  The Worst of Times Book
Author : Paul Behrens
Publisher : Black Spot Books
Release : 2020-09-17
ISBN : 1911648101
Language : En, Es, Fr & De

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Book Description :

The environmental emergency is the greatest threat we face. Preventing it will require an unprecedented political and social response. And yet, there is still hope. Academic, physicist, environmental expert and award-winning science communicator Paul Behrens presents a radical analysis of a civilisation on the brink of catastrophe. Setting out the pressing existential threats we face, he writes, in alternating chapters, of what the future could look like at its most pessimistic and hopeful. In lucid prose, Behrens argues that structural problems need structural solutions, and examines critical areas in which political will is required, including women’s education, food and energy security, biodiversity and economics.• • The author is an Assistant Professor at Leiden University and is both a highly-qualified scientist and an award-winning educational communicator• The book was printed with two different jackets, to illustrate the unique duality of the author’s approach• The book has been praised by Gaia Vince and James Shapiro, among other leading non-fiction writers• A unique, highly readable and measured approach to the environmental crisis

Meat Science and Applications

Meat Science and Applications Book
Author : Y. H. Hui,Wai-Kit Nip,Robert Rogers
Publisher : CRC Press
Release : 2001-07-27
ISBN : 9780203908082
Language : En, Es, Fr & De

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Book Description :

Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex

Animal Science Biology and Technology

Animal Science Biology and Technology Book
Author : Robert Mikesell,MeeCee Baker
Publisher : Cengage Learning
Release : 2010-04-12
ISBN : 1133169074
Language : En, Es, Fr & De

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Book Description :

Animal Science Biology and Technology, 3rd edition is a book designed for students studying animal science that will take readers from the basics of physiology through production and on to evaluation, while delivering a contemporary industry overview. You will find the opportunities for experiential learning found throughout this book will be especially helpful in planning supervised agricultural experience projects and FFA career development events. In addition, the career focus sections present opportunities in a story format that will pique students' interest and the accompanying laboratory manual and student activities will provide hands on engagement. . Animal Science Biology and Technology, 3rd edition was written by nationally renowned educators who also own and operate a beef cattle farm. MeeCee Baker and Robert Mikesell bring academia into the pasture to combine the empirical and the practical in a text suitable for students of all ages and stages. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

63rd International Congress of Meat Science and Technology

63rd International Congress of Meat Science and Technology Book
Author : Declan Troy,Ciara McDonnell,Laura Hinds,Joseph Kerry
Publisher : Wageningen Academic Publishers
Release : 2017-08-14
ISBN : 9086868606
Language : En, Es, Fr & De

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Book Description :

This book contains over 400 offered papers which were presented at the 63rd International Congress of Meat Science and Technology, held in Cork, Ireland, from 13-18 August, 2017. Under the theme of nurturing locally, growing globally, areas covered in the congress included meat sustainability and the role of the of meat science in a challenging global environment, genetics and genomics, the science of meat quality, technological demands in meat processing from an Asian perspective, international best practice in animal welfare, scientific advances underpinning meat safety, emerging technologies in meat processing, meat science and impact, consumer aspects, meat biochemistry, advancements in meat packaging and the congress ended with a session on meat and health, with focus on sustaining healthy protein sources. This year also included a session dedicated to addressing specific hot topics of importance to the industry and meat scientists. These proceedings reflect the truly global nature of meat research and provide an insight into current research issues for the industry.

Meat Science

Meat Science Book
Author : P. D. Warriss
Publisher : CABI
Release : 2010
ISBN : 1845935934
Language : En, Es, Fr & De

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Book Description :

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading

Lawrie s Meat Science

Lawrie s Meat Science Book
Author : Fidel Toldra
Publisher : Woodhead Publishing
Release : 2017-04-29
ISBN : 0081006977
Language : En, Es, Fr & De

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Book Description :

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

Animal Agriculture

Animal Agriculture Book
Author : Fuller W. Bazer,G. Cliff Lamb,Guoyao Wu
Publisher : Academic Press
Release : 2019-10-25
ISBN : 0128170530
Language : En, Es, Fr & De

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Book Description :

Animal Agriculture: Sustainability, Challenges and Innovations discusses the land-based production of high-quality protein by livestock and poultry and how it plays an important role in improving human nutrition, growth and health. With exponential growth of the global population and marked rises in meat consumption per capita, demands for animal-source protein are expected to increase 72% between 2013 and 2050. This raises concerns about the sustainability and environmental impacts of animal agriculture. An attractive solution to meeting increasing needs for animal products and mitigating undesirable effects of agricultural practices is to enhance the efficiency of animal growth, reproduction, and lactation. Currently, there is no resource that offers specific knowledge of both animal science and technology, including biotechnology for the sustainability of animal agriculture for the expanding global demand of food in the face of diminishing resources. This book fills that gap, giving readers all the necessary information on important issues facing modern animal agriculture, namely its sustainability, challenges and innovative solutions. Integrates new knowledge in animal breeding, biotechnology, nutrition, reproduction and management Addresses the urgent issue of sustainability in modern animal agriculture Provides practical solutions on how to solve the current and future problems that face animal agriculture worldwide

Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences Book
Author : Carrick Devine,M. Dikeman
Publisher : Academic Press
Release : 2004-08-19
ISBN : 0080924441
Language : En, Es, Fr & De

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Book Description :

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing

The Science of Animal Husbandry

The Science of Animal Husbandry Book
Author : James Blakely,David H. Bade
Publisher : Prentice Hall
Release : 1994
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

This concise but comprehensive introductory text covers the production and care of domestic animals.

Animal Science

Animal Science Book
Author : N. T. M. Yeates,T. N. Edey,M. K. Hill
Publisher : Elsevier
Release : 2013-10-22
ISBN : 1483157075
Language : En, Es, Fr & De

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Book Description :

Animal Science: Reproduction, Climate, Meat, Wool is a 20-chapter book that begins with the concept of animal reproduction, including reproductive hormones, breeding, fertility, and fecundity. The next set of chapters elucidates the influence of climate on the animals. Subsequent chapters explore specific topics on meat and wool, in particular, the beef carcass; meat quality; mutton; lamb; composition and properties of wool; definition and measurement of wool quality; and quantitative aspect of wool growth. This book will be valuable for advanced students, as well as for advanced producers.

Handbook of Animal Science

Handbook of Animal Science Book
Author : Paul A. Putnam
Publisher : Elsevier
Release : 1991-07-15
ISBN : 0080925324
Language : En, Es, Fr & De

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Book Description :

This comprehensive handbook provides information on history, breeds and genetics, statistics, animal health, production, product utilization, and future projections. The focus is on large, domestic animals, but small animals are also covered. References are provided which will lead the reader to specialized subject areas. Each broad cross-section is written by respected authorities in the field. This is a handy and convenient animal reference source for teachers, graduate students, and researchers in the fields of animal science, agricultural science, and food science and technology.

The Genetics of Cattle 2nd Edition

The Genetics of Cattle  2nd Edition Book
Author : Dorian Garrick,Anatoly Ruvinsky
Publisher : CABI
Release : 2014-11-28
ISBN : 1780642210
Language : En, Es, Fr & De

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Book Description :

Since the time of domestication more than 10,000 years ago, cattle have played an increasingly crucial role in the development of human civilizations. Progress has been quite remarkable since the turn of the century; the sequencing of the bovine genome in 2009 launched new avenues for furthering our understanding of theoretical and practical aspects of cattle genetics. Covering a vast array of questions, this book reviews major topics from molecular and developmental genetics, disease resistance and immunogenetics to genetic improvement of dairy and beef breeds, addressing all current problems in the field. This second edition includes a new team of authors and completely new chapters on the genetics of fat production, nutrition, feed intake and efficiency, growth and body composition. Fully updated throughout, it provides a valuable resource on cattle genetics for researchers, breeders, veterinarians and postgraduate students.