June 17, 2021

Download Ebook Free The Science Of Animal Growth And Meat Technology

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 : Academic Press
Release Date : 2018-10-27
Category : Medical
Total pages :300
GET BOOK

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
Author : David G. Topel,Dennis Neil Marple,Steven Michael Lonergan,F. C., F Parrish, Jr.,Parrish. F. C.
Publisher : Unknown
Release Date : 2013-10-21
Category : Meat
Total pages :216
GET BOOK

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.

Food Science and Technology

Food Science and Technology
Author : Oluwatosin Ademola Ijabadeniyi
Publisher : Walter de Gruyter GmbH & Co KG
Release Date : 2020-12-07
Category : Technology & Engineering
Total pages :538
GET BOOK

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.

Meat Science

Meat Science
Author : P. D. Warriss
Publisher : CABI
Release Date : 2010
Category : Technology & Engineering
Total pages :234
GET BOOK

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

Principles of Animal Growth and Development

Principles of Animal Growth and Development
Author : David E. Gerrard,Alan L. Grant
Publisher : Kendall Hunt Publishing Company
Release Date : 2006
Category : Technology & Engineering
Total pages :264
GET BOOK

Principles of Animal Growth and Development

Meat Science and Applications

Meat Science and Applications
Author : Y. H. Hui,Wai-Kit Nip,Robert Rogers
Publisher : CRC Press
Release Date : 2001-07-27
Category : Technology & Engineering
Total pages :704
GET BOOK

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

Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences
Author : Carrick Devine,M. Dikeman
Publisher : Academic Press
Release Date : 2004-08-19
Category : Technology & Engineering
Total pages :1500
GET BOOK

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

Lawries Meat Science

Lawries Meat Science
Author : Fidel Toldr
Publisher : Woodhead Publishing Limited
Release Date : 2017-05-01
Category :
Total pages :270
GET BOOK

Lawrie's Meat Science 8e 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. To take into account the increase in complexity of the meat sciences, for the first time the book will be an edited volume, fully revised throughout by leading experts, whilst still retaining the coverage and tone which made the book a classic. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. The 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. The third section explores the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity and the effect of meat on health. This eighth edition of Lawrie's Meat Science brings this established standard reference work for students, academics and professionals in the meat industry up-to-date for the twenty-first century. The recognized gold- standard reference for the meat industry Now an edited volume - brings together leading experts in each area to provide a complete overview of the meat sciences First new edition in 10 years, 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
Author : Fuller W. Bazer,G. Cliff Lamb,Guoyao Wu
Publisher : Academic Press
Release Date : 2019-10-25
Category : Technology & Engineering
Total pages :558
GET BOOK

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

Principles of Meat Science

Principles of Meat Science
Author : Harold B. Hedrick
Publisher : Kendall/Hunt Publishing Company
Release Date : 1994
Category : Meat
Total pages :354
GET BOOK

Food Science and Technology Abstracts

Food Science and Technology Abstracts
Author : Anonim
Publisher : Unknown
Release Date : 1982
Category : Food
Total pages :129
GET BOOK

Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Journal of Animal Science

Journal of Animal Science
Author : Anonim
Publisher : Unknown
Release Date : 1988
Category : Livestock
Total pages :129
GET BOOK

The Science of Animal Husbandry

The Science of Animal Husbandry
Author : James Blakely,David H. Bade
Publisher : Prentice Hall
Release Date : 1994
Category : Technology & Engineering
Total pages :656
GET BOOK

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

Guide to Science and Technology in the UK

Guide to Science and Technology in the UK
Author : S. E. Macreavy
Publisher : Unknown
Release Date : 1971
Category : Science
Total pages :431
GET BOOK

63rd International Congress of Meat Science and Technology

63rd International Congress of Meat Science and Technology
Author : Declan Troy,Ciara McDonnell,Laura Hinds,Joseph Kerry
Publisher : Wageningen Academic Publishers
Release Date : 2017-08-14
Category : Technology & Engineering
Total pages :1016
GET BOOK

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.