Meat quality : genetic and environmental factors / Editores Wiesław Przybylski, David Hopkins.
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TextSummary language: Inglés Series: Chemical and functional properties of food components series (CRC Press)Publisher: Boca Raton, Florida : Taylor and Francis Group. CRC Press, ©2016Description: xv, 472 páginas ilustracones, gráficas, tablas, diagramasContent type: - texto
- sin medio
- volumen
- 978-1-138-89407-5
- 664.92907 M43 2016 20
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Zootecnia | General | 664.92907 M43 2016 (Browse shelf(Opens below)) | Ej.1 | Available (Préstamo interno) | 5102007447 |
ej.1: consumo
Incluye bibliografía
Chapter 1. Meat and Muscle Composition: Structure of Muscle, Chemical and Biochemical Constitution of Muscle, Nutritional Value. Species and Breed Characteristics / Véronique Santé-Lhoutellier and Edward Pospiech -- Chapter 2. Meat Quality of Slaughter Animals /
Phillip E. Strydom, Danuta Jaworska, and Danuta Kołożyn-Krajewska -- Chapter 3. Conversion of Muscle to Meat / Qingwu W. Shen and Min Du -- Chapter 4. Impact of Animal Nutrition on Muscle Composition and Meat Quality / Eric N. Ponnampalam, Benjamin W.B. Holman, and Joseph P. Kerry-- Chapter 5. Terms of Farming and Animal Welfare and Meat Quality / Roman Kołacz and Robert Kupczyński -- Chapter 6. Preslaughter Handling, Welfare of Animals, and Meat Quality / Temple Grandin -- Chapter 7. Stress Reactivity, Stress at Slaughter, and Meat Quality / Claudia E.M. Terlouw -- Chapter 8. Slaughter-Line Operations and Their Effects on Meat Quality / Wiesław Przybylski, Joe M. Regenstein, and Andrzej Zybert -- Chapter 9. Breeding Strategies for Improving Meat Quality / Suzanne I. Mortimer and Wiesław Przybylski -- Chapter 10. Influence of Major Genes on Meat Quality / Nicola R. Lambe, Elzbieta Krzęcio-Nieczyporuk, Maria Koćwin-Podsiadła, and Lutz Bünger --
Chapter 11. Beef Quality / Jean-Francois Hocquette, Dominique Bauchart, Didier Micol, Rod Polkingorne, and Brigitte Picard -- Chapter 12. Pork Quality / Andrzej Sośnicki -- Chapter 13. Sheep Quality: Effect of Breed, Genetic Type, Gender, and Age on Meat Quality / David L. Hopkins -- Chapter 14. Transgenic Animal Technology and Meat Quality / Paul E. Mozdziak and James N. Petitte Chapter 15. Production of High-Quality Meat / Yuan H. Brad, Kim, Heather A. Channon, Darryl N. D’Souza, and David Hopkins --
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of producing high-quality meat, from the growth of the animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep. Meat Quality: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality.
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