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Meat /
Meat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the future role of meat. Meat continues to be a major food commodity. Despite the high cost of production of meat animals and...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Westport, Connecticut :
Avi Publishing Company,
1975.
|
| Edición: | First American edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn891144660 | ||
| 003 | OCoLC | ||
| 005 | 20231120111732.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 140923s1975 ctu o 101 0 eng d | ||
| 040 | |a OPELS |b eng |e rda |e pn |c OPELS |d UIU |d OCLCF |d OCL |d OCLCO |d VLY |d OCLCQ |d OCLCO |d COM |d OCLCO |d OCLCQ | ||
| 020 | |z 9780870551840 | ||
| 020 | |z 0870551841 | ||
| 035 | |a (OCoLC)891144660 | ||
| 050 | 4 | |a TX373 | |
| 082 | 0 | 4 | |a 641.3/6 |2 23 |
| 111 | 2 | |a Easter School in Agricultural Science |n (21st : |d 1974 : |c University of Nottingham) | |
| 245 | 1 | 0 | |a Meat / |c edited by D.J.A. Cole and R.A. Lawrie. |
| 250 | |a First American edition. | ||
| 264 | 1 | |a Westport, Connecticut : |b Avi Publishing Company, |c 1975. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ScienceDirect, viewed September 23, 2014). | |
| 505 | 0 | |a Front Cover; Meat; Copyright Page; PREFACE; ACKNOWLEDGEMENTS; Table of Contents; CHAPTER 1. THE MEAT-EATING HABIT IN MAN; INTRODUCTION; VEGETARIAN MAN; CARNIVOROUS MAN; BREAD WITH SALT; THE SECOND DIETARY REVOLUTION; PALATABILITY AND THE NOVEL FOODS; CONCLUSION; CHAPTER 2. GROWTH OF MEAT ANIMALS; INTRODUCTION; FUNCTIONAL BASES FOR GROWTH; FACTORS INFLUENCING TISSUE GROWTH PATTERNS; FACTORS INFLUENCING MUSCLE-WEIGHT DISTRIBUTION; SUMMARY; REFERENCES; CHAPTER 3. BREEDING AND MEAT PRODUCTION; INTRODUCTION; RELATIVE ECONOMIC IMPORTANCE OF COMPONENT TRAITS OF MEAT PRODUCTION | |
| 505 | 8 | |a GENETIC VARIABILITY FOR COMPONENT TRAITS OF MEAT PRODUCTIONIMPORTANT GENETIC CORRELATIONS AMONG COMPONENT TRAITS OF MEAT PRODUCTION; SOME GENERAL CONCLUSIONS ABOUT APPROPRIATE BREEDING METHODS FOR GENETIC IMPROVEMENT OF MEAT PRODUCTION; ACKNOWLEDGEMENTS; REFERENCES; CHAPTER 4. NUTRITION OF FARM ANIMALS; NUTRIENT INTAKE AND CARCASS COMPOSITION; DIGESTIVE TRACT FUNCTION; NUTRIENT DENSITY OF THE DIET; DIETARY PROTEIN REQUIREMENT AND CARCASS COMPOSITION; IS THERE A BASIS FOR CHANNELLING APPROPRIATE FEED RESOURCES TO THE AVAILABLE LIVESTOCK TYPES; REFERENCES | |
| 505 | 8 | |a CHAPTER 5. THE INFLUENCE OF SEX ON MEAT PRODUCTIONHORMONAL EFFECTS ON METABOLISM; ASPECTS OF GROWTH AND DEVELOPMENT; EFFECT OF SEX ON GROWTH RATE; EFFECT OF TIME OF CASTRATION ON GROWTH RATE; THE EFFECT OF SEX ON FEED INTAKE AND FEED UTILISATION; THE EFFECT OF SEX ON CARCASS CHARACTERISTICS; UTILISATION OF ENERGY FOR THE PRODUCTION OF LEAN MEAT; MEAT PRODUCTION FROM THE ONCE-BRED FEMALE; REFERENCES; CHAPTER 6. THE IMPLICATION OF DISEASE IN THE MEAT INDUSTRY; INTRODUCTION; ECONOMIC IMPLICATIONS; CONDEMNATIONS AND DOWNGRADING OF CARCASSES; ANIMAL HEALTH IMPLICATIONS | |
| 505 | 8 | |a FARM CONTROL AND PREVENTION OF SPECIFIC DISEASE CONDITIONSPREVENTION OF SPREAD OF NOTIFIABLE DISEASES; ANIMAL HEALTH AND MEAT HYGIENE IMPLICATIONS OF HUSBANDRY AND OTHER FARM DEVELOPMENTS; LOSSES RESULTING FROM FAULTY HANDLING AND TRANSPORTATION; PUBLIC HEALTH IMPLICATIONS; CYSTICERCOSIS; TRICHINOSIS; LEPTOSPIROSIS AND OTHER CONDITIONS; CASUALTY SLAUGHTER; SUMMARY OF PROCEDURES FOR HEALTH CONTROL AND OTHER MATTERS RELATING TO MEAT PRODUCTION; REFERENCES; CHAPTER 7. SLAUGHTER OF MEAT ANIMALS; INTRODUCTION; BEEF; PIGS; CONCLUSIONS; REFERENCE; CHAPTER 8. CARCASS QUALITY; INTRODUCTION | |
| 505 | 8 | |a COMPONENTS OF CARCASS QUALITYASSESSMENT OF CARCASS QUALITY; VARIABILITY IN CARCASS QUALITY; ACKNOWLEDGEMENT; APPENDIX; REFERENCES; CHAPTER 9. THE COMMERCIAL PREPARATION OF FRESH MEAT AT WHOLESALE AND RETAIL LEVELS; INTRODUCTION; BRITISH CUTTING METHODS; AMERICAN CUTTING; FRENCH CUTTING; WORK OF THE MLC ON NEW CUTTING METHODS; REFERENCES; CHAPTER 10. PROCESSED MEAT; INTRODUCTION; NATIONAL CHARACTERISTICS IN MEAT PRODUCTS; THE CHARACTER OF BRITISH PROCESSED MEATS; BASIC PROCESSING PROCEDURES; BASIC MEAT PROCESSING EQUIPMENT; UNCOOKED COMMINUTED PRODUCTS; COOKED COMMINUTED PRODUCTS | |
| 520 | |a Meat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the future role of meat. Meat continues to be a major food commodity. Despite the high cost of production of meat animals and their lower efficiency of protein synthesis compared with that of plants and micro-organisms, meat is likely to be important in the human diet for as long as can be foreseen in the future. This book intends to emphasize the fact that the sequence of events, from the conception of meat animals to the. | ||
| 650 | 0 | |a Meat |v Congresses. | |
| 650 | 0 | |a Livestock |v Congresses. | |
| 650 | 6 | |a Viande |0 (CaQQLa)201-0004100 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 7 | |a Livestock. |2 fast |0 (OCoLC)fst01000722 | |
| 650 | 7 | |a Meat. |2 fast |0 (OCoLC)fst01013210 | |
| 655 | 2 | |a Congress |0 (DNLM)D016423 | |
| 655 | 7 | |a Conference papers and proceedings. |2 fast |0 (OCoLC)fst01423772 | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congr�es. |2 rvmgf |0 (CaQQLa)RVMGF-000001049 | |
| 700 | 1 | |a Cole, D. J. A., |e editor. | |
| 700 | 1 | |a Lawrie, R. A. |q (Ralston Andrew), |e editor. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780870551840 |z Texto completo |