The Science of Animal Growth and Meat Technology

• Author : Steven M. Lonergan,David G. Topel,Dennis N. Marple
• Publisher : Academic Press
• Release : 27 October 2018

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

• Author : David G. Topel,Dennis Neil Marple,Steven Michael Lonergan,F. C., F Parrish, Jr.,Parrish. F. C.
• Publisher : Unknown
• Release : 21 October 2013

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

• Author : Oluwatosin Ademola Ijabadeniyi
• Publisher : Walter de Gruyter GmbH & Co KG
• Release : 07 December 2020

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

• Author : P. D. Warriss
• Publisher : CABI
• Release : 22 June 2021

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

• Author : David E. Gerrard,Alan L. Grant
• Publisher : Kendall Hunt Publishing Company
• Release : 22 June 2021

Principles of Animal Growth and Development

• Author : Y. H. Hui,Wai-Kit Nip,Robert Rogers
• Publisher : CRC Press
• Release : 27 July 2001

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

• Author : Fuller W. Bazer,G. Cliff Lamb,Guoyao Wu
• Publisher : Academic Press
• Release : 25 October 2019

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

• Author : Carrick Devine,M. Dikeman
• Publisher : Academic Press
• Release : 19 August 2004

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

• Author : Fidel Toldr
• Publisher : Woodhead Publishing Limited
• Release : 01 May 2017

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

• Author : Harold B. Hedrick
• Publisher : Kendall/Hunt Publishing Company
• Release : 22 June 1994

• Author : Anonim
• Publisher : Unknown
• Release : 22 June 1982

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.

• Author : Anonim
• Publisher : Unknown
• Release : 22 June 1988

• Author : S. E. Macreavy
• Publisher : Unknown
• Release : 22 June 1971

• Author : James Blakely,David H. Bade
• Publisher : Prentice Hall
• Release : 22 June 1994

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

• Author : Anonim
• Publisher : Unknown
• Release : 22 June 1998