Quality and Grading of Carcasses of Meat Animals (Hardcover, New)

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

General

Imprint:	Crc Press
Country of origin:	United States
Release date:	May 1995
First published:	1995
Authors:	S. Morgan Jones
Dimensions:	229 x 152 x 14mm (L x W x T)
Format:	Hardcover
Pages:	240
Edition:	New
ISBN-13:	978-0-8493-5023-8
Categories:	Books > Professional & Technical > Agriculture & farming > Animal husbandry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8493-5023-9
Barcode:	9780849350238

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