The Science of Animal Growth and Meat Technology
  • Author : Steven M. Lonergan
  • Release Date : 29 November 2018
  • Publisher : Academic Press
  • Genre : Medical
  • Pages : 316
  • ISBN 13 : 012815277X

The Science of Animal Growth and Meat Technology Book Summary

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
Genre : Medical
Total View : 5513 Views
File Size : 55,7 Mb
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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 ...

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
Genre : Meat
Total View : 1861 Views
File Size : 43,6 Mb
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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 ...

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
Genre : Medical
Total View : 4727 Views
File Size : 45,6 Mb
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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 ...

Lawrie s Meat Science

Lawrie s Meat Science

Author : Fidel Toldra
Publisher : Woodhead Publishing
Genre : Technology & Engineering
Total View : 3872 Views
File Size : 42,8 Mb
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Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and ...

Advances in Meat Processing Technologies  Modern Approaches to Meet Consumer Demand

Advances in Meat Processing Technologies Modern Approaches to Meet Consumer Demand

Author : Daneysa L. Kalschne,Marinês P. Corso ,Cristiane Canan
Publisher : Bentham Science Publishers
Genre : Technology & Engineering
Total View : 5425 Views
File Size : 43,7 Mb
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Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude ...

Application of Nano Microencapsulated Ingredients in Food Products

Application of Nano Microencapsulated Ingredients in Food Products

Author : Anonim
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 320 Views
File Size : 42,6 Mb
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Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients ...

Food Science and Technology

Food Science and Technology

Author : Oluwatosin Ademola Ijabadeniyi
Publisher : Walter de Gruyter GmbH & Co KG
Genre : Technology & Engineering
Total View : 9773 Views
File Size : 44,6 Mb
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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 ...

New Aspects of Meat Quality

New Aspects of Meat Quality

Author : Peter P. Purslow
Publisher : Woodhead Publishing
Genre : Technology & Engineering
Total View : 943 Views
File Size : 47,8 Mb
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New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing ...