ebooks and download videos Search All  Title  Author 
Home / Nonfiction / Technology / Food Science

Meat Quality: Genetic and Environmental Factors

| £158.27 | €178.00 | Ca$256.78 | Au$253.40
by Wieslaw Przybylski PhD
What is this?DRM-EPUB by download  |  $189.95
What is this?DRM-PDF by download  |  $189.95
add to wish list
Meat Quality: Genetic and Environmental Factors by Wieslaw Przybylski PhD

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of producing high-quality meat, from the growth of the animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep.

Meat Quality: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality.

The chapters are written by contributors from universities, research institutes, and breeding companies from different countries and continents. The chapters are based on the research and teaching experience of the contributors as well as on a critical evaluation of the current literature.

No other book available today covers the key issues regarding meat quality in such a comprehensive way. This book should be of keen interest to students of food technology, nutrition, commodities sciences, and animal sciences, as well as to food scientists and engineers who want to update their knowledge about the determinants of meat quality.

To view this DRM protected ebook on your desktop or laptop you will need to have Adobe Digital Editions installed. It is a free software. We also strongly recommend that you sign up for an AdobeID at the Adobe website. For more details please see FAQ 1&2. To view this ebook on an iPhone, iPad or Android mobile device you will need the Adobe Digital Editions app, or BlueFire Reader or Txtr app. These are free, too. For more details see this article.

SHARE  Share by Email  Share on Facebook  Share on Twitter  Share on Linked In  Share on Delicious
or call in the US toll free 1-888-866-9150 product ID: 772699

Ebook Details
Pages: 472
Size: 8.7 MB
Publisher: CRC Press
Date published:   2015
ISBN: 9781498766678 (DRM-EPUB)
9781482220322 (DRM-PDF)

DRM Settings
Copying:not allowed
Printing:not allowed
Read Aloud:  not allowed

This product is listed in the following category:

Nonfiction > Technology > Food Science

If you find anything wrong with this product listing, perhaps the description is wrong, the author is incorrect, or it is listed in the wrong category, then please contact us. We will promptly address your feedback.

Submit 5 page SummaryWhat is this?

© 2016