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Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals
| Autorius: | S. Morgan Jones |
| Leidėjas: | CRC Press |
| Išleidimo metai: | 1995 |
| Knygos puslapių skaičius: | 244 |
| ISBN-10: | 0849350239 |
| ISBN-13: | 9780849350238 |
| Formatas: | 240 x 161 x 18 mm. Knyga kietu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Quality and Grading of Carcasses of Meat Animals“
