Quality and Grading of Carcasses of Meat Animals (Hardback)
  • Quality and Grading of Carcasses of Meat Animals (Hardback)
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Quality and Grading of Carcasses of Meat Animals (Hardback)

(author)
£405.00
Hardback 240 Pages / Published: 01/05/1995
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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

Publisher: Taylor & Francis Inc
ISBN: 9780849350238
Number of pages: 240
Weight: 476 g
Dimensions: 229 x 152 x 14 mm

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