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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

Structure and Development of Meat Animals and Poultry

Structure and Development of Meat Animals and Poultry Book
Author : H. J. Swatland
Publisher : CRC Press
Release : 1994-06-25
ISBN : 9781566761208
Language : En, Es, Fr & De

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Book Description :

An updated (and re-titled) edition of a major text, Structure and Development of Meat Animals and Poultry serves the information needs of meat science and animal production professionals and meat industry personnel. The book is well illustrated with more than 250 line drawings and photographs. Additionally, it is well organized for study and reference. Throughout the presentation, the basics of meat and poultry science are related to commercial meat production and product development. The Author Prof. Howard Swatland began his career in the meat industry with vocational training at Smithfield College in London. After graduation from the University of London he became a research assistant at the Meat Research Institute in Bristol. He received an M.S. and Ph.D. in Meat and Animal Science from the University of Wisconsin, Madison. He received the Meat Research Award of the American Society of Animal Science, and in 1993, at an award ceremony at the British House of Lords, he was made a Fellow of the Institute of Meat of the Worshipful Company of Butchers. He has published 167 papers in refereed journals, most on topics in the area of meat science and production. He presently is a professor at the University of Guelph, in the Department of Food Science and the Department of Animal and Poultry Science.

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

Housing Husbandry and Welfare of Beef Cattle

Housing  Husbandry  and Welfare of Beef Cattle Book
Author : D'Anna J. B. Jensen
Publisher : Unknown
Release : 1995
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Housing Husbandry and Welfare of Beef Cattle book written by D'Anna J. B. Jensen, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Growth in Animals

Growth in Animals Book
Author : T.L.J. Lawrence
Publisher : Elsevier
Release : 2013-10-22
ISBN : 1483161854
Language : En, Es, Fr & De

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Book Description :

Studies in the Agricultural and Food Sciences: Growth in Animals discusses the more advanced concepts of growth, its changes and effects on different animals and systems, and its implications for agriculture. Based on a symposium of the same name, the book defines growth and its effects on the whole body; the biochemical and genetic determinants that affect it; and the effect of thermal environment on growth and its relation with immunity. Growth of bones, muscle nucleic acid and protein, and adipose tissue are also explained. The text also encompasses the relation of growth and gut microflora; the effects of growth-promoting agents in ruminant animals and single-stomach animals; and growth and breeding performance in animals. The growth in mammals and birds for meat production and its effects on the meat quality of animals are also covered in this book. This monograph is recommended for those who would want to start or are currently running animal and poultry farms, as well as for scientists who wish to study the phenomenon of growth for the betterment of agriculture.

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

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

Quick Bibliography Series

Quick Bibliography Series Book
Author : Anonim
Publisher : Unknown
Release : 1976
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Quick Bibliography Series book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Journal of Animal Science

Journal of Animal Science Book
Author : Anonim
Publisher : Unknown
Release : 1988
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Journal of Animal Science book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Goat Meat Production and Quality

Goat Meat Production and Quality Book
Author : Osman Mahgoub,Isam T. Kadim,Edward Cottington Webb
Publisher : CABI
Release : 2012
ISBN : 1845938496
Language : En, Es, Fr & De

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Book Description :

Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.

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

Food Science and Technology

Food Science and Technology Book
Author : Magnus Pyke
Publisher : Unknown
Release : 1968
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Science and Technology book written by Magnus Pyke, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

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.

Taste Trade and Technology

Taste  Trade and Technology Book
Author : Richard Perren
Publisher : Ashgate Publishing, Ltd.
Release : 2006
ISBN : 9780754636489
Language : En, Es, Fr & De

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Book Description :

Focusing on the interactions of producers, sellers and consumers of meat across the world, from the nineteenth century onwards, Richard Perren provides a comprehensive analysis of how an efficient meat exporting industry was built. The study utilises the government reports and papers issued by all countries involved in the meat trade, including North and South America, Australia, New Zealand and Britain.

Meat Science

Meat Science Book
Author : R. A. Lawrie
Publisher : Elsevier
Release : 2013-10-22
ISBN : 1483279561
Language : En, Es, Fr & De

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Book Description :

Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.

Animal Genetics The Science of Animal Breeding

Animal Genetics   The Science of Animal Breeding Book
Author : F. A. Crew
Publisher : Read Books Ltd
Release : 2013-04-16
ISBN : 1447497295
Language : En, Es, Fr & De

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Book Description :

First published in 1925, “Animal Genetics” is a vintage treatise on breeding animals, including fowl, sheep, pig, dog, horses, and cattle. Animal breeding is a branch of animal science that deals with evaluating the genetic value of livestock. The ability to select animals with superior EBV in growth rate, meat, milk, egg, or wool production has revolutionised livestock farming around the world, and this handy volume aims to present the livestock keeper with everything they might need to know. With a wealth of invaluable information and many handy tips, Animal Genetics” is not to be missed by those with a practical interest in breeding animals for profit or pleasure. Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new introduction on farming.

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.

The Meat Industry in the 21st Century

The Meat Industry in the 21st Century Book
Author : Charles Francis Cook,Robert Gene Cassens,Robert G. Kauffman
Publisher : Unknown
Release : 1984
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Meat Industry in the 21st Century book written by Charles Francis Cook,Robert Gene Cassens,Robert G. Kauffman, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Swine Research

Swine Research Book
Author : United States. Cooperative State Research Service. Current Research Information System
Publisher : Unknown
Release : 1983
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Swine Research book written by United States. Cooperative State Research Service. Current Research Information System, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.