The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology
Author: Steven M. Lonergan,David G. Topel,Dennis N. Marple
Publsiher: Academic Press
Total Pages: 300
Release: 2018-10-27
Genre: Medical
ISBN: 9780128152782

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The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. Describes principles in muscle metabolism, meat quality and meat safety using case studies Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection Offers solutions on how to control bacterial growth to improve the safety and quality of meat Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems

The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology
Author: David G. Topel,Dennis Neil Marple,Steven Michael Lonergan,F. C., F Parrish, Jr.,Parrish. F. C.
Publsiher: Unknown
Total Pages: 216
Release: 2013-10-21
Genre: Meat
ISBN: 1492804207

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This book was developed to help provide students with an understanding of the principles of meat science and technology starting with prenatal growth of domestic animals through postnatal growth. It was prepared for students with an animal science interest and relates the science of animal production to technologies and meat quality traits that are important in the meat and animal industries. It provides the student with a unique opportunity to associate animal growth traits, production and marketing traits to carcass quality, meat tenderness, meat color and meat processing characteristics. The first chapter provides a short introduction of the history of the industry. The subsequent chapters provide principles of animal growth and development to carcass composition and meat quality traits. Other chapters provide information on the harvest process of animals, muscle structure and meat tenderness, meat quality, and meat safety and microbiology. The concluding chapters discuss meat processing and technology. The authors have used many colorful illustrations to emphasize important relationships between animal growth and carcass traits, meat quality and processing characteristics. A large percentage of the animal science students are interested in pre-veterinary medicine and many are from an urban background. This book will provide students the concepts and principles that will give them a good background for understanding information on animal agriculture presented in advanced animal science courses.

Advances in Meat Processing Technologies Modern Approaches to Meet Consumer Demand

Advances in Meat Processing Technologies  Modern Approaches to Meet Consumer Demand
Author: Daneysa L. Kalschne,Marinês P. Corso ,Cristiane Canan
Publsiher: Bentham Science Publishers
Total Pages: 147
Release: 2020-08-31
Genre: Technology & Engineering
ISBN: 9789811470172

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Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin. The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers. Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology.

Animal Agriculture

Animal Agriculture
Author: Fuller W. Bazer,G. Cliff Lamb,Guoyao Wu
Publsiher: Academic Press
Total Pages: 558
Release: 2019-10-25
Genre: Technology & Engineering
ISBN: 9780128170533

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Animal Agriculture: Sustainability, Challenges and Innovations discusses the land-based production of high-quality protein by livestock and poultry and how it plays an important role in improving human nutrition, growth and health. With exponential growth of the global population and marked rises in meat consumption per capita, demands for animal-source protein are expected to increase 72% between 2013 and 2050. This raises concerns about the sustainability and environmental impacts of animal agriculture. An attractive solution to meeting increasing needs for animal products and mitigating undesirable effects of agricultural practices is to enhance the efficiency of animal growth, reproduction, and lactation. Currently, there is no resource that offers specific knowledge of both animal science and technology, including biotechnology for the sustainability of animal agriculture for the expanding global demand of food in the face of diminishing resources. This book fills that gap, giving readers all the necessary information on important issues facing modern animal agriculture, namely its sustainability, challenges and innovative solutions. Integrates new knowledge in animal breeding, biotechnology, nutrition, reproduction and management Addresses the urgent issue of sustainability in modern animal agriculture Provides practical solutions on how to solve the current and future problems that face animal agriculture worldwide

Food Science and Technology

Food Science and Technology
Author: Oluwatosin Ademola Ijabadeniyi
Publsiher: Walter de Gruyter GmbH & Co KG
Total Pages: 538
Release: 2020-12-07
Genre: Technology & Engineering
ISBN: 9783110667578

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Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

The Water Energy Food Nexus

The Water   Energy   Food Nexus
Author: Subramanian Senthilkannan Muthu
Publsiher: Springer Nature
Total Pages: 216
Release: 2021-05-02
Genre: Technology & Engineering
ISBN: 9789811602399

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Water, Energy and Food are the very basic necessities of human life and all the three of them are interconnected with each other, this connection being called the Water-Energy-Food nexus. Water is an inevitable element to energy and food systems to work. Water is essential for the growth of crops and produce energy and it consumes a lot of energy to treat and move water. Food and energy are equally dependent upon each other as well. This book highlights with various examples and case studies from around the World, the importance of this concept.

Lawrie s Meat Science

Lawrie s Meat Science
Author: Fidel Toldra
Publsiher: Woodhead Publishing
Total Pages: 730
Release: 2017-04-29
Genre: Technology & Engineering
ISBN: 9780081006979

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Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

The Best of Times The Worst of Times

The Best of Times  The Worst of Times
Author: Paul Behrens
Publsiher: Black Spot Books
Total Pages: 352
Release: 2020-09-17
Genre: Science
ISBN: 9781911648109

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The environmental emergency is the greatest threat we face. Preventing it will require an unprecedented political and social response. And yet, there is still hope. Academic, physicist, environmental expert and award-winning science communicator Paul Behrens presents a radical analysis of a civilisation on the brink of catastrophe. Setting out the pressing existential threats we face, he writes, in alternating chapters, of what the future could look like at its most pessimistic and hopeful. In lucid prose, Behrens argues that structural problems need structural solutions, and examines critical areas in which political will is required, including women’s education, food and energy security, biodiversity and economics.• • The author is an Assistant Professor at Leiden University and is both a highly-qualified scientist and an award-winning educational communicator• The book was printed with two different jackets, to illustrate the unique duality of the author’s approach• The book has been praised by Gaia Vince and James Shapiro, among other leading non-fiction writers• A unique, highly readable and measured approach to the environmental crisis