Quality and Grading of Carcasses of Meat Animals

ISBN-13: 9780849350238 / Angielski / Twarda / 1995 / 240 str.

S. D. Jones

Opis

Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality.
The book provides reviews on:

Ante- and post-mortem effects on meat quality

Reducing fatness in meat animals

Prediction of carcass composition and meat quality

World carcass and grading systems

Electronic identification of animals

Spis treści

Antemortem Factors Influencing the Yield and Quality of Meat from Farm Animals, P.D. WarrissNew Techniques to Reduce Fatness in Farm Animals, A.L. SchaeferPostmortem Effects on the Appearance and Eating Quality of Meat, J.L. AalhusThe Evaluation of Muscle Quality, A.C. MurrayElectronic Assessment of Muscle Quality, H.J. SwatlandThe Influence of Carcass Composition on Meat Quality, J.D. WoodNew Techniques for Estimation of Carcass Composition, J.C. ForrestDevelopment of Carcass Grading and Classification Systems, M.A. PriceElectronic Identification of Animals and Carcasses, R. RobinsonFuture Directions for Carcass Assessment, S.D.M. JonesIndex

O autorze

Morgan S. Jones