Quality and Grading of Carcasses of Meat AnimalsThree 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: |
Contents
References | 12 |
Chapter 1 | 17 |
Chapter 3 | 51 |
Chapter 4 | 83 |
Electronic Assessment of Muscle Quality | 109 |
Chapter 6 | 131 |
Chapter 7 | 157 |
Chapter 8 | 173 |
Mick A Price | 196 |
Chapter 10 | 215 |
229 | |
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Common terms and phrases
adipose tissue agonists Agric Agriculture Anim assessment beef beef carcasses bovine breed calcium calpains Canada carcass composition Carcass Evaluation carcass fat carcass grading carcass weight cattle chilling collagen color concentration connective tissue cooking denaturation drip loss Dutson eating EFFECTS ON MEAT electrical stimulation electronic identification enzymes exsanguination factors fat content fat thickness fatty acids flavor Food Sci genetic glycolysis grading systems growth halothane implanted increase industry intramuscular fat Jones juiciness lamb levels light scattering lipid Livestock loin longissimus dorsi longissimus muscle marbling fat measurements meat quality Meat Sci Meat Science metabolism methods muscle fibers myofibrillar proteins myofibrils myoglobin myosin normal pigs porcine pork carcass pork quality postmortem prediction prerigor preslaughter Proc processing reported Research rigor sarcomere scores sheep slaughter somatotropin spectrophotometry standard stunning subcutaneous Swatland swine taste panel Technol temperature tenderness traits transponder ultimate pH ultrasound Warriss
References to this book
Untersuchungen über die Eignung der Video-Image-Analyse (VIA) des VBS 2000 ... Detert Brinkmann No preview available - 2007 |