Quality and Grading of Carcasses of Meat Animals

S. Morgan Jones (Autor)

Buch | Hardcover

240 Seiten

1995
Crc Press Inc (Verlag)
978-0-8493-5023-8 (ISBN)

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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

Morgan S. Jones

Antemortem Factors Influencing the Yield and Quality of Meat from Farm Animals. New Techniques to Reduce Fat in Farm Animals. Postmortem Effects on the Appearance and Eating Quality of Meat. The Evaluation of Muscle Quality. Electronic Assessment of Muscle Quality. The Influence of Carcass Composition on Meat Quality. New Techniques for Estimation of Carcass Composition. Development of Carcass Grading and Classification Systems. Electronic Identification of Animals and Carcasses. Future Directions for Carcass Assessment.

Erscheint lt. Verlag	1.5.1995
Zusatzinfo	30 Tables, black and white; 2 Halftones, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	152 x 229 mm
Gewicht	600 g
Einbandart	Paperback
Themenwelt	Technik ► Lebensmitteltechnologie
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	0-8493-5023-9 / 0849350239
ISBN-13	978-0-8493-5023-8 / 9780849350238
Zustand	Neuware