Description

Book Synopsis


Table of Contents
1. Historical Perspectives of the Meat and Animal Industry and their Relationship to Animal Growth, body Composition, and Meat Technology 2. Prenatal Growth and its Relationship to Carcass and Meat Quality Traits 3. Bone Growth and Development with Relationships to Live Animal and Carcass Evaluation 4. Muscle Growth and Development and Relationships to Meat Quality and Composition 5. Fat Cells in Domestic Animals 6. Growth Curves and Growth Patterns 7. Harvest Processes for Meat 8. Methods to Measure Body Composition of Domestic Animals 9. Intrinsic Cues of Fresh Meat Quality 10. Conversion of Muscle to Meat 11. Muscle Structure and Function 12. Meat Microbiology and Safety 13. Fresh and Cured Meat Processing and Preservation 14. Sausage Processing and Production 15. Packaging for Meat and Meat Products

The Science of Animal Growth and Meat Technology

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A Paperback by David G. Topel, David G. Topel, Dennis N. Marple

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    View other formats and editions of The Science of Animal Growth and Meat Technology by David G. Topel

    Publisher: Elsevier Science
    Publication Date: 10/29/2018 12:00:00 AM
    ISBN13: 9780128152775, 978-0128152775
    ISBN10: 012815277X
    Also in:
    Science & Nature Microbiology (non-medical) Technology, Engineering & Agriculture Animal husbandry

    Description

    Book Synopsis


    Table of Contents
    1. Historical Perspectives of the Meat and Animal Industry and their Relationship to Animal Growth, body Composition, and Meat Technology 2. Prenatal Growth and its Relationship to Carcass and Meat Quality Traits 3. Bone Growth and Development with Relationships to Live Animal and Carcass Evaluation 4. Muscle Growth and Development and Relationships to Meat Quality and Composition 5. Fat Cells in Domestic Animals 6. Growth Curves and Growth Patterns 7. Harvest Processes for Meat 8. Methods to Measure Body Composition of Domestic Animals 9. Intrinsic Cues of Fresh Meat Quality 10. Conversion of Muscle to Meat 11. Muscle Structure and Function 12. Meat Microbiology and Safety 13. Fresh and Cured Meat Processing and Preservation 14. Sausage Processing and Production 15. Packaging for Meat and Meat Products

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