000			04174nam a2200373 a 4500
003			CHAP
005			20240626101954.0
007			ta
008			240605t2016 fluad||fr|||| 001 0 eng d
020			_a978-1-138-89407-5 _q(libro de bolsillo)
040			_aZ _cCHAP _erda
041	0		_bInglés _fInglés
082	0	0	_a664.92907 _bM43 2016 _220
245	0	0	_aMeat quality : _bgenetic and environmental factors / _cEditores Wiesław Przybylski, David Hopkins.
264		1	_aBoca Raton, Florida : _bTaylor and Francis Group. CRC Press, _c©2016
300			_axv, 472 páginas _bilustracones, gráficas, tablas, diagramas
336			_2rdacontent _atexto _btxt
337			_2rdamedia _asin medio _bn
338			_2rdacarrier _avolumen _bnc
490	1		_aChemical and functional properties of food components series (CRC Press)
500			_aej.1: consumo
504			_aIncluye bibliografía
505	0	0	_gChapter 1. _tMeat and Muscle Composition: Structure of Muscle, Chemical and Biochemical Constitution of Muscle, Nutritional Value. Species and Breed Characteristics / _rVéronique Santé-Lhoutellier and Edward Pospiech -- _gChapter 2. _tMeat Quality of Slaughter Animals / _rPhillip E. Strydom, Danuta Jaworska, and Danuta Kołożyn-Krajewska -- _gChapter 3. _tConversion of Muscle to Meat / _rQingwu W. Shen and Min Du -- _gChapter 4. _tImpact of Animal Nutrition on Muscle Composition and Meat Quality / _rEric N. Ponnampalam, Benjamin W.B. Holman, and Joseph P. Kerry-- _gChapter 5. _tTerms of Farming and Animal Welfare and Meat Quality / _rRoman Kołacz and Robert Kupczyński -- _gChapter 6. _tPreslaughter Handling, Welfare of Animals, and Meat Quality / _rTemple Grandin -- _gChapter 7. _tStress Reactivity, Stress at Slaughter, and Meat Quality / _rClaudia E.M. Terlouw -- _gChapter 8. _tSlaughter-Line Operations and Their Effects on Meat Quality / _rWiesław Przybylski, Joe M. Regenstein, and Andrzej Zybert -- _gChapter 9. _tBreeding Strategies for Improving Meat Quality / _rSuzanne I. Mortimer and Wiesław Przybylski -- _gChapter 10. _tInfluence of Major Genes on Meat Quality / _rNicola R. Lambe, Elzbieta Krzęcio-Nieczyporuk, Maria Koćwin-Podsiadła, and Lutz Bünger -- _gChapter 11. _tBeef Quality / _rJean-Francois Hocquette, Dominique Bauchart, Didier Micol, Rod Polkingorne, and Brigitte Picard -- _gChapter 12. _tPork Quality / _rAndrzej Sośnicki -- _gChapter 13. _tSheep Quality: Effect of Breed, Genetic Type, Gender, and Age on Meat Quality / _rDavid L. Hopkins -- _gChapter 14. _tTransgenic Animal Technology and Meat Quality / _rPaul E. Mozdziak and James N. Petitte _gChapter 15. _tProduction of High-Quality Meat / _rYuan H. Brad, Kim, Heather A. Channon, Darryl N. D’Souza, and David Hopkins --
520			_aOne 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. _bMeat 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.
534			_pTítulo original:
650	1	3	_9138316 _aCiencia de la carne
650	1	3	_9138315 _aCalidad de la carne
650	1	3	_9145024 _aProducción de carne
650	1	3	_919053 _aCarne _xIndustria y comercio
650	1	3	_9185369 _a Calidad de la carne de cerdo
650	1	0	_9185176 _aCarne de oveja
830		0	_9125021 _aChemical and functional properties of food components series (CRC Press)
942			_2ddc _cLIBRO
999			_c219968 _d219968