The Science of Animal Growth and Meat Technology

Produk Detail:
  • Author : Steven M. Lonergan
  • Publisher : Academic Press
  • Pages : 300 pages
  • ISBN : 0128152788
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>The Science of Animal Growth and Meat Technology

Download or Read online The Science of Animal Growth and Meat Technology full in PDF, ePub and kindle. this book written by Steven M. Lonergan and published by Academic Press which was released on 27 October 2018 with total page 300 pages. We cannot guarantee that The Science of Animal Growth and Meat Technology book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 : Steven M. Lonergan,David G. Topel,Dennis N. Marple
  • Publisher : Academic Press
  • Release : 27 October 2018
GET THIS BOOK The Science of Animal Growth and Meat Technology

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

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 : 21 October 2013
GET THIS BOOK The Science of Animal Growth and Meat Technology

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

Food Science and Technology

Food Science and Technology
  • Author : Oluwatosin Ademola Ijabadeniyi
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 07 December 2020
GET THIS BOOK Food Science and Technology

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

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  • Author : Subramanian Senthilkannan Muthu
  • Publisher : Springer Nature
  • Release : 02 May 2021
GET THIS BOOK The Water Energy Food Nexus

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

The Best of Times The Worst of Times

The Best of Times  The Worst of Times
  • Author : Paul Behrens
  • Publisher : Black Spot Books
  • Release : 17 September 2020
GET THIS BOOK The Best of Times The Worst of Times

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

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 : 14 August 2017
GET THIS BOOK 63rd International Congress of Meat Science and Technology

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

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Animal Science Biology and Technology
  • Author : Robert Mikesell,MeeCee Baker
  • Publisher : Cengage Learning
  • Release : 12 April 2010
GET THIS BOOK Animal Science Biology and Technology

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'

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The Genetics of Cattle  2nd Edition
  • Author : Dorian Garrick,Anatoly Ruvinsky
  • Publisher : CABI
  • Release : 28 November 2014
GET THIS BOOK The Genetics of Cattle 2nd Edition

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

Orthopaedics for Medical Graduates E book

Orthopaedics for Medical Graduates   E book
  • Author : SC Goel,Sudhir S Babhulkar
  • Publisher : Elsevier Health Sciences
  • Release : 30 June 2020
GET THIS BOOK Orthopaedics for Medical Graduates E book

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

Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 22 July 2014
GET THIS BOOK Encyclopedia of Meat Sciences

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

52nd International Congress of Meat Science and Technology

52nd International Congress of Meat Science and Technology
  • Author : Joseph Kerry
  • Publisher : Wageningen Academic Publishers
  • Release : 03 August 2006
GET THIS BOOK 52nd International Congress of Meat Science and Technology

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

Meat Science and Applications

Meat Science and Applications
  • Author : Y. H. Hui,Wai-Kit Nip,Robert Rogers
  • Publisher : CRC Press
  • Release : 27 July 2001
GET THIS BOOK Meat Science and Applications

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

Animal Agriculture

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

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

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Consumers  Meat and Animal Products
  • Author : Terence J. Centner
  • Publisher : Routledge
  • Release : 19 March 2019
GET THIS BOOK Consumers Meat and Animal Products

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