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Zebu. --- Land races --- Milk production --- Production increase --- Artificial insemination --- Animal health --- Disease control --- pasture improvement --- Niger

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Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete t

Meat --- Meat industry and trade --- Quality. --- Quality control. --- Research policies --- Agronomists --- Biographies --- Animal breeding --- reproduction control --- animal husbandry methods --- pasture improvement --- Quality --- Organoleptic properties --- Processing quality --- Animal feeding --- feeding systems --- animal welfare --- Meat industry --- Marketing channels --- Food --- Quality control --- standards --- analysis --- Abu Dhabi