The science of animal growth and meat technology /
| Main Authors: | , , |
|---|---|
| Corporate Author: | |
| Format: | eBook |
| Language: | English |
| Published: |
London, U.K. :
Academic Press, an imprint of Elsevier,
[2019]
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| Edition: | Second edition. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Historical perspectives of the meat and animal industry and their relationship to animal growth, body composition, and meat technology
- Prenatal growth and its relationship to carcass and meat quality traits
- Bone growth and development with relationships to live animal and carcass evaluation
- Muscle growth and development and relationships to meat quality and composition
- Fat and fat cells in domestic animals
- Growth curves and growth patterns
- Harvest processes for meat
- Methods to measure body composition of domestic animals
- Intrinsic cues of fresh meat quality
- Conversion of muscle to meat
- Muscle structure and function
- Meat microbiology and safety
- Fresh and cured meat processing and preservation
- Sausage processing and production
- Packaging for meat and meat products.