04174nam a2200373 a 4500 CHAP 20240626101954.0 ta 240605t2016 fluad||fr|||| 001 0 eng d 978-1-138-89407-5 (libro de bolsillo) Z CHAP rda Inglés Inglés 664.92907 M43 2016 20 Meat quality : genetic and environmental factors / Editores Wiesław Przybylski, David Hopkins. Boca Raton, Florida : Taylor and Francis Group. CRC Press, ©2016 xv, 472 páginas ilustracones, gráficas, tablas, diagramas rdacontent texto txt rdamedia sin medio n rdacarrier volumen nc Chemical and functional properties of food components series (CRC Press) 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. Título original: 138316 Ciencia de la carne 138315 Calidad de la carne 145024 Producción de carne 19053 Carne Industria y comercio 185369 Calidad de la carne de cerdo 185176 Carne de oveja 125021 Chemical and functional properties of food components series (CRC Press) ddc LIBRO 219968 219968 0 0 ddc 0 1 0 GRAL Z Z 2019-10-02 Compra Libreria UACh. No. 38300 Consumo 0 664.92907 M43 2016 5102007447 2024-06-05 00:00:00 Ej.1 2024-06-05 LIBRO