Description
Book SynopsisThis book deals with the quality of pork and pork products.
Table of Contents1: Introduction to the Project and the Workshop 2: An Overview of Production, Slaughter and Processing Factors that Effect Pork Quality – General Review 3: Genetics of Porcine Stress Syndrome and Association with Oedema Disease 4: Pig Gene Identification – A Review 5: Breeding for Pork Quality 6: Pig Behaviour 7: Physiology and Pork Quality – Review 8: Growth Physiology and Post-mortem metabolism in Porcine Muscle 9: Muscle-Fiber Characteristics in Pigs and Relationships to Meat-quality Parameters – Review 10: Calcium (Ca2+) Regulation in Porcine Skeletal Muscle – Review 11: Cell Membrane Fluidity and Pig Meat Quality 12: Quality of Fresh Pork – Review 13: Processed Pork – Technology Parameters Related to Type of Raw Material – Review 14: Water and Fat Distribution in Pork in Relation to Sensory Properties 15: Relationships Between Halothane Sensitivity, Carcass Quality and Meat Quality in Belgian Slaughter Pigs 16: Paleness, Softness and Exudation in Pork – Review
