Meat quality :    genetic and environmental factors /  
Editores Wiesław Przybylski, David Hopkins. 
 - xv, 472 páginas  ilustracones, gráficas, tablas, diagramas 
 - Chemical and functional properties of food components series (CRC Press) .
 - Chemical and functional properties of food components series (CRC Press) .
<br/><br/> ej.1: consumo<br/> 
<br/><br/>Incluye bibliografía 
<br/><br/> Meat and Muscle Composition: Structure of Muscle, Chemical and Biochemical Constitution of Muscle, Nutritional Value. Species and Breed Characteristics /  Meat Quality of Slaughter Animals /<br/>  Conversion of Muscle to Meat /  Impact of Animal Nutrition on Muscle Composition and Meat Quality /  Terms of Farming and Animal Welfare and Meat Quality /  Preslaughter Handling, Welfare of Animals, and Meat Quality /  Stress Reactivity, Stress at Slaughter, and Meat Quality /   Slaughter-Line Operations and Their Effects on Meat Quality /  Breeding Strategies for Improving Meat Quality /  Influence of Major Genes on Meat Quality /   Beef Quality /  Pork Quality /  Sheep Quality: Effect of Breed, Genetic Type, Gender, and Age on Meat Quality /  Transgenic Animal Technology and Meat Quality /  Production of High-Quality Meat /  Véronique Santé-Lhoutellier and Edward Pospiech --  Phillip E. Strydom, Danuta Jaworska, and Danuta Kołożyn-Krajewska --  Qingwu W. Shen and Min Du --  Eric N. Ponnampalam, Benjamin W.B. Holman, and Joseph P. Kerry--  Roman Kołacz and Robert Kupczyński --  Temple Grandin --  Claudia E.M. Terlouw --  Wiesław Przybylski, Joe M. Regenstein, and Andrzej Zybert --  Suzanne I. Mortimer and Wiesław Przybylski --  Nicola R. Lambe, Elzbieta Krzęcio-Nieczyporuk, Maria Koćwin-Podsiadła, and Lutz Bünger --<br/>  Jean-Francois Hocquette, Dominique Bauchart, Didier Micol, Rod Polkingorne, and Brigitte Picard --  Andrzej Sośnicki --  David L. Hopkins --  Paul E. Mozdziak and James N. Petitte  Yuan H. Brad, Kim, Heather A. Channon, Darryl N. D’Souza, and David Hopkins --  Chapter 1.  Chapter 2.  Chapter 3.  Chapter 4.  Chapter 5.  Chapter 6.  Chapter 7.  Chapter 8.  Chapter 9.  Chapter 10.  Chapter 11.  Chapter 12.  Chapter 13.  Chapter 14.  Chapter 15. 
<br/><br/> 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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<br/><br/><label>ISBN: </label>978-1-138-89407-5 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Ciencia de la carne<br/>Calidad de la carne<br/>Producción de carne<br/>Carne--Industria y comercio<br/> Calidad de la carne de cerdo<br/>Carne de oveja
<br/><br/><label>Dewey Class. No.: </label>664.92907  / M43 2016