Quality and Grading of Carcasses of Meat Animals
Book Details
Format
Hardback or Cased Book
ISBN-10
0849350239
ISBN-13
9780849350238
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
GB
Country of Publication
GB
Publication Date
May 1st, 1995
Print length
240 Pages
Weight
488 grams
Product Classification:
Food & beverage technologyAnimal husbandry
Ksh 99,900.00
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Three main factors affect the quality and composition of meat in farm animals
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
The book provides reviews on:
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