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 : Subramanian Senthilkannan Muthu
• Publisher : Springer Nature
• Release : 02 May 2021

Water, Energy and Food are the very basic necessities of human life and all the three of them are interconnected with each other, this connection being called the Water-Energy-Food nexus. Water is an inevitable element to energy and food systems to work. Water is essential for the growth of crops and produce energy and it consumes a lot of energy to treat and move water. Food and energy are equally dependent upon each other as well. This book highlights with

• Author : Paul Behrens
• Publisher : Black Spot Books
• Release : 17 September 2020

The environmental emergency is the greatest threat we face. Preventing it will require an unprecedented political and social response. And yet, there is still hope. Academic, physicist, environmental expert and award-winning science communicator Paul Behrens presents a radical analysis of a civilisation on the brink of catastrophe. Setting out the pressing existential threats we face, he writes, in alternating chapters, of what the future could look like at its most pessimistic and hopeful. In lucid prose, Behrens argues that structural

• Author : Declan Troy,Ciara McDonnell,Laura Hinds,Joseph Kerry
• Publisher : Wageningen Academic Publishers
• Release : 14 August 2017

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

• Author : Robert Mikesell,MeeCee Baker
• Publisher : Cengage Learning
• Release : 12 April 2010

Animal Science Biology and Technology, 3rd edition is a book designed for students studying animal science that will take readers from the basics of physiology through production and on to evaluation, while delivering a contemporary industry overview. You will find the opportunities for experiential learning found throughout this book will be especially helpful in planning supervised agricultural experience projects and FFA career development events. In addition, the career focus sections present opportunities in a story format that will pique students'

• Author : Dorian Garrick,Anatoly Ruvinsky
• Publisher : CABI
• Release : 28 November 2014

Since the time of domestication more than 10,000 years ago, cattle have played an increasingly crucial role in the development of human civilizations. Progress has been quite remarkable since the turn of the century; the sequencing of the bovine genome in 2009 launched new avenues for furthering our understanding of theoretical and practical aspects of cattle genetics. Covering a vast array of questions, this book reviews major topics from molecular and developmental genetics, disease resistance and immunogenetics to genetic improvement of dairy

• Author : SC Goel,Sudhir S Babhulkar
• Publisher : Elsevier Health Sciences
• Release : 30 June 2020

Orthopaedics for Medical Graduates is an updated comprehensive book for undergraduate students and young doctors preparing for NEET PG examination. This will also be a handy, practical reading material for those practicing orthopaedics. Topics covered as per the latest revised curriculum of Medical Council of India Covers both the new and old curriculums of MCI(NMC) Well illustrated with 500+ photographs, radiographs and line drawings Clinical examination in orthopaedics will be of great help to students during the examination and in

• Author : Anonim
• Publisher : Elsevier
• Release : 22 July 2014

The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the

• Author : D'Anna J. B. Jensen
• Publisher : Unknown
• Release : 16 May 1995

• Author : Joseph Kerry
• Publisher : Wageningen Academic Publishers
• Release : 03 August 2006

This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was

• 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 : Terence J. Centner
• Publisher : Routledge
• Release : 19 March 2019

This book addresses the production practices employed in the production of food animals and animal products that enable marketers to sell a variety of products to meet consumer demand. Food animal production practices have come under increased scrutiny by consumers who object to inputs and practices. The industry has been a proponent of using technologies to reduce production costs, resulting in lower-priced meat and animal food products, and now consumers are starting to look at other objectives. This book considers