By M Dikeman, Carrick Devine, C Devine, Michael Dikeman, Werner K. Jensen
The Encyclopedia of Meat Sciences is a powerful and demanding physique of labor. ready via a world group of specialists, this reference paintings covers all vital points of meat technological know-how from reliable to desk, together with animal breeding, body structure and slaughter, meat practise, packaging, welfare, and nutrition protection, to call a couple of. This Encyclopedia additional covers vital issues resembling nutrition microbiology, meat in human meals, biotechnological advances in breeding and lots of extra. The Encyclopedia of Meat Sciences is a useful source to practitioners of meat technology and scholars alike. additionally to be had on-line through ScienceDirect - that includes broad looking, looking, and inner cross-referencing among articles within the paintings, plus dynamic linking to magazine articles and summary databases, making navigation versatile and straightforward. for additional information, pricing techniques and availability stopover at www.info.sciencedirect.com. - Foreword written by way of Rt. Hon. Helen Clark, best Minister of latest Zealand- Over 2 hundred articles masking all features of meat technology- analyzing lists on the finish of every article offer extra details into fundamental literature- a variety of figures and tables illustrating the textual content and a colour plate part in every one quantity- Appeals to scholars, lecturers researchers and pros operating not just in meat technological know-how, but additionally foodstuff technology, veterinary sciences, agricultural engineering and farm animals administration- large cross-referencing
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Additional resources for Encyclopedia of Meat Sciences, Three-Volume Set (Vol 1-4)
Internal depots), or to maintain marbling and meat quality (intramuscular fat). Correlations among carcass composition, technological and sensory meat quality traits differ between studies and few strong trends have emerged. g. water-holding capacity, tenderness, juiciness, pH, drip loss). Sensory quality traits such as tenderness, flavour intensity and juiciness tend to be positively correlated to one another, and genetic correlations between these traits and shear force tend to be negative (lower shear force equals more tender).
For example, most cattle breed associations in the United States now produce EPDs for marbling and a few have published EPDs for tenderness measured by shear force. A low proportion of beef cattle and sheep are performance-recorded and included in genetic improvement programmes. In these industries, there are many small-scale breeders and, although abattoirs usually provide some financial incentives to improve conformation and reduce fat levels, and in some countries to improve marbling levels, few incentives Femur Hip LV5 LV2 TV8 TV6 LV5 LV2 TV8 TV6 Figure 3 Example of CT scan images from a sheep; LV, lumba vertebra; TV, thoracic vertebra.
G. ingestion, inhalation and insect bite), the species of animal, the number of susceptible animals and other characteristics of the animal populations. With the exception of pathogens that can survive the processes involved in the manufacture of meat and bone meal, for meat to introduce a disease the contaminating pathogen must be one that can infect a carnivorous or omnivorous animal such as a pig, chicken, dog or cat. Ruminants, being herbivores, are extremely unlikely to be infected directly by pathogens carried in meat.