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Quality and Grading of Carcasses of Meat Animals by Jones, S. Morgan ;Morgan Jones, S.D. (editor) is a nonfiction available to read on EtoBox.

What is Quality and Grading of Carcasses of Meat Animals about?

<p>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.</p> <p>The book provides reviews on:</p> <ul class="noindent"> <li>Ante- and post-mortem effects on meat quality<br> </li> <li>Reducing fatness in meat animals<br> </li> <li>Prediction of carcass composition and meat quality<br> </li> <li>World carcass and grading systems<br> </li> <li>Electronic identification of animals</li> </ul>

Who reads Quality and Grading of Carcasses of Meat Animals?

Author

Jones, S. Morgan ;Morgan Jones, S.D. (editor)

Publisher

CRC Press LLC

Published

2020

Language

EN

ISBN

9781000141658

Category

nonfiction

Subjects

Science, Technology, Engineering