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Quality and Grading of Carcasses of Meat Animals - S. Morgan Jones

Quality and Grading of Carcasses of Meat Animals

Hardcover Published: 1st May 1995
ISBN: 9780849350238
Number Of Pages: 240

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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

Antemortem Factors Influencing the Yield and Quality of Meat from Farm Animalsp. 1
New Techniques to Reduce Fatness in Farm Animalsp. 17
Postmortem Effects on the Appearance and Eating Quality of Meatp. 51
The Evaluation of Muscle Qualityp. 83
Electronic Assessment of Muscle Qualityp. 109
The Influence of Carcass Composition on Meat Qualityp. 131
New Techniques for Estimation of Carcass Compositionp. 157
Development of Carcass Grading and Classification Systemsp. 173
Electronic Identification of Animals and Carcassesp. 201
Future Directions for Carcass Assessmentp. 215
Indexp. 229
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780849350238
ISBN-10: 0849350239
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 240
Published: 1st May 1995
Publisher: CRC PR INC
Country of Publication: US
Dimensions (cm): 23.5 x 16.51  x 1.91
Weight (kg): 0.5
Edition Number: 1

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