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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
Table of Contents
Antemortem Factors Influencing the Yield and Quality of Meat from Farm Animals, P.D. Warriss New Techniques to Reduce Fatness in Farm Animals, A.L. Schaefer Postmortem Effects on the Appearance and Eating Quality of Meat, J.L. Aalhus The Evaluation of Muscle Quality, A.C. Murray Electronic Assessment of Muscle Quality, H.J. Swatland The Influence of Carcass Composition on Meat Quality, J.D. Wood New Techniques for Estimation of Carcass Composition, J.C. Forrest Development of Carcass Grading and Classification Systems, M.A. Price Electronic Identification of Animals and Carcasses, R. Robinson Future Directions for Carcass Assessment, S.D.M. Jones Index
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CHOICE – Outstanding Academic Title – Award Winner
CHOICE – 2018 Outstanding Academic Title – Award Winner
Shingo Research and Professional Publication Award Winner
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