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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.
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| Edición: | First American edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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
- 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
- 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
- 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
- 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