Download The Science Of Animal Growth And Meat Technology Book PDF

Download full The Science Of Animal Growth And Meat Technology books PDF, EPUB, Tuebl, Textbook, Mobi or read online The Science Of Animal Growth And Meat Technology anytime and anywhere on any device. Get free access to the library by create an account, fast download and ads free. We cannot guarantee that every book is in the library.

The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology
  • Author : Steven M. Lonergan,David G. Topel,Dennis N. Marple
  • Publisher :Unknown
  • Release Date :2018-10-27
  • Total pages :300
  • ISBN : 9780128152782
GET BOOK HERE

Summary : 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
  • Author : H. J. Swatland
  • Publisher :Unknown
  • Release Date :1994-06-25
  • Total pages :624
  • ISBN : 1566761204
GET BOOK HERE

Summary : 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.

Animal production and animal science worldwide

Animal production and animal science worldwide
  • Author : A. Rosati,A. Tewolde,C. Mosconi
  • Publisher :Unknown
  • Release Date :2007-08-20
  • Total pages :384
  • ISBN : 9789086860340
GET BOOK HERE

Summary : www.wageningenacademic.com/waap2006

Lawrie's Meat Science

Lawrie's Meat Science
  • Author : Fidel Toldra
  • Publisher :Unknown
  • Release Date :2017-04-29
  • Total pages :730
  • ISBN : 9780081006979
GET BOOK HERE

Summary : 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

Meat Science and Applications

Meat Science and Applications
  • Author : Y. H. Hui,Wai-Kit Nip,Robert Rogers
  • Publisher :Unknown
  • Release Date :2001-07-27
  • Total pages :704
  • ISBN : 0203908082
GET BOOK HERE

Summary : 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

Meat Science

Meat Science
  • Author : P. D. Warriss
  • Publisher :Unknown
  • Release Date :2010
  • Total pages :234
  • ISBN : 9781845935931
GET BOOK HERE

Summary : 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
  • Author : R. A. Lawrie,David Ledward
  • Publisher :Unknown
  • Release Date :2014-01-23
  • Total pages :464
  • ISBN : 9781845691615
GET BOOK HERE

Summary : Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industry Discusses the importance of biochemistry in production, storage and processing of meat Includes significant advances in meat and meat biochemistry

Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences
  • Author : Carrick Devine,M. Dikeman
  • Publisher :Unknown
  • Release Date :2004-08-19
  • Total pages :1500
  • ISBN : 0080924441
GET BOOK HERE

Summary : 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

Housing, Husbandry, and Welfare of Beef Cattle

Housing, Husbandry, and Welfare of Beef Cattle
  • Author : D'Anna J. B. Jensen
  • Publisher :Unknown
  • Release Date :1995
  • Total pages :92
  • ISBN : UCR:31210009835875
GET BOOK HERE

Summary :

A New Technological Era for American Agriculture

A New Technological Era for American Agriculture
  • Author : United States. Congress. Office of Technology Assessment
  • Publisher :Unknown
  • Release Date :1992
  • Total pages :452
  • ISBN : MINN:31951D003039229
GET BOOK HERE

Summary :

Animal Agriculture

Animal Agriculture
  • Author : Fuller W. Bazer,G. Cliff Lamb,Guoyao Wu
  • Publisher :Unknown
  • Release Date :2019-10-25
  • Total pages :558
  • ISBN : 9780128170533
GET BOOK HERE

Summary : 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

Journal of Animal Science

Journal of Animal Science
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1988
  • Total pages :229
  • ISBN : STANFORD:36105008068988
GET BOOK HERE

Summary :

Animal Welfare and Meat Production

Animal Welfare and Meat Production
  • Author : Neville G. Gregory,Temple Grandin
  • Publisher :Unknown
  • Release Date :2007-01-01
  • Total pages :299
  • ISBN : 9781845932152
GET BOOK HERE

Summary : "It is essential reading for students and practitioners in animal welfare and animal science, and will also be of interest to readers in meat, veterinary and food sciences, and applied ethology."--BOOK JACKET.

New Aspects of Meat Quality

New Aspects of Meat Quality
  • Author : Peter P. Purslow
  • Publisher :Unknown
  • Release Date :2017-03-22
  • Total pages :744
  • ISBN : 9780081006009
GET BOOK HERE

Summary : New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms. The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, and what is sustainable, ethical, desirable, and healthy in meat production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values“/li> Edited by an extremely well respected expert in the field who is an Associate Editor of the journal Meat Science (published by Elsevier), the largest global journal within this area

Quick Bibliography Series

Quick Bibliography Series
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1976
  • Total pages :229
  • ISBN : UCR:31210008971168
GET BOOK HERE

Summary :

Meat Science

Meat Science
  • Author : R. A. Lawrie
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :285
  • ISBN : 9781483279565
GET BOOK HERE

Summary : 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.

Principles of Animal Growth and Development

Principles of Animal Growth and Development
  • Author : David E. Gerrard,Alan L. Grant
  • Publisher :Unknown
  • Release Date :2003
  • Total pages :264
  • ISBN : 0787291471
GET BOOK HERE

Summary :

Food Science and Technology

Food Science and Technology
  • Author : Magnus Pyke
  • Publisher :Unknown
  • Release Date :1968
  • Total pages :219
  • ISBN : CORNELL:31924085711566
GET BOOK HERE

Summary :

Animal Genetics - The Science of Animal Breeding

Animal Genetics - The Science of Animal Breeding
  • Author : F. A. Crew
  • Publisher :Unknown
  • Release Date :2013-04-16
  • Total pages :442
  • ISBN : 9781447497295
GET BOOK HERE

Summary : 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.

Growth in Animals

Growth in Animals
  • Author : T.L.J. Lawrence
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :316
  • ISBN : 9781483161853
GET BOOK HERE

Summary : 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.

The Science of Meat Quality

The Science of Meat Quality
  • Author : Chris R. Kerth
  • Publisher :Unknown
  • Release Date :2013-04-03
  • Total pages :312
  • ISBN : 9781118530733
GET BOOK HERE

Summary : Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.