 |
| |
Quality And Grading Of Carcasses Of Meat Animals |
|
Annotations:
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: oAnte- and post-mortem effects on meat quality oReducing fatness in meat animals oPrediction of carcass composition and meat quality oWorld carcass and grading systems oElectronic identification of animals
Publisher's Remarks:
Three main factors affect the quality and com
|
|
|
