Quality and Grading of Carcasses of Meat Animals
Quality and Grading of Carcasses of Meat Animals
Quality and Grading of Carcasses of Meat Animals
Quality and Grading of Carcasses of Meat Animals
Quality and Grading of Carcasses of Meat Animals
Quality and Grading of Carcasses of Meat Animals
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Quality and Grading of Carcasses of Meat Animals

S. Morgan Jones

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Hardback
01 May 1995
$1,346.00
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Description  
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
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    $1,346.00
    In Stock: Ships in 3-5 Days
    In Stock: Ships in 7-9 Days
    Hurry up! Current stock:
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    Flat Rate Shipping  
    Easy Returns  

    Quality and Grading of Carcasses of Meat Animals

    $1,346.00

    Description

    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

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