Market Classes and Grades of Dressed Veal and Calf Carcasses
Author : Walter Cochran Davis
Publisher :
Page : 0 pages
File Size : 45,37 MB
Release : 1937
Category : Calves
ISBN :
Author : Walter Cochran Davis
Publisher :
Page : 0 pages
File Size : 45,37 MB
Release : 1937
Category : Calves
ISBN :
Author : Burdette C. Breidenstein
Publisher : Springer Science & Business Media
Page : 585 pages
File Size : 22,51 MB
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 1475759339
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Author : United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher :
Page : 366 pages
File Size : 18,36 MB
Release : 1991
Category : Food
ISBN :
Author : Dixon D. Hubbard
Publisher :
Page : 84 pages
File Size : 13,57 MB
Release : 1981
Category : Beef
ISBN :
Author : R. A. Lawrie
Publisher : Woodhead Publishing
Page : 461 pages
File Size : 17,59 MB
Release : 2014-01-23
Category : Technology & Engineering
ISBN : 184569161X
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry
Author : Drago Carl Herenda
Publisher : Food & Agriculture Org.
Page : 388 pages
File Size : 21,70 MB
Release : 1994
Category : Technology & Engineering
ISBN : 9789251033043
Author : G Mead
Publisher : Elsevier
Page : 405 pages
File Size : 42,12 MB
Release : 2004-06-01
Category : Technology & Engineering
ISBN : 1855739038
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues
Author :
Publisher :
Page : 844 pages
File Size : 24,73 MB
Release : 1880
Category : Agriculture
ISBN :
Author : United States. War Industries Board
Publisher :
Page : 1640 pages
File Size : 27,6 MB
Release : 1919
Category : Prices
ISBN :
Author : Patricia McConnell, Ph.D.
Publisher : Ballantine Books
Page : 289 pages
File Size : 38,52 MB
Release : 2009-02-19
Category : Pets
ISBN : 0307489183
Learn to communicate with your dog—using their language “Good reading for dog lovers and an immensely useful manual for dog owners.”—The Washington Post An Applied Animal Behaviorist and dog trainer with more than twenty years’ experience, Dr. Patricia McConnell reveals a revolutionary new perspective on our relationship with dogs—sharing insights on how “man’s best friend” might interpret our behavior, as well as essential advice on how to interact with our four-legged friends in ways that bring out the best in them. After all, humans and dogs are two entirely different species, each shaped by its individual evolutionary heritage. Quite simply, humans are primates and dogs are canids (as are wolves, coyotes, and foxes). Since we each speak a different native tongue, a lot gets lost in the translation. This marvelous guide demonstrates how even the slightest changes in our voices and in the ways we stand can help dogs understand what we want. Inside you will discover: • How you can get your dog to come when called by acting less like a primate and more like a dog • Why the advice to “get dominance” over your dog can cause problems • Why “rough and tumble primate play” can lead to trouble—and how to play with your dog in ways that are fun and keep him out of mischief • How dogs and humans share personality types—and why most dogs want to live with benevolent leaders rather than “alpha wanna-bes!” Fascinating, insightful, and compelling, The Other End of the Leash is a book that strives to help you connect with your dog in a completely new way—so as to enrich that most rewarding of relationships.