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
Buy Quality and Grading of Carcasses of Meat Animals book by S. Morgan Jones from Australia's Online Bookstore, Boomerang Books.
(229mm x 152mm x 14mm)
CRC Press Inc
Publisher: Taylor & Francis Inc
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