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Book
Year: 1966 Publisher: Paris: [éditeur inconnu],
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Dissertation
Year: 1987
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Meat quality --- Swine
Book
ISBN: 0081006004 0081005938 9780081006009 9780081005934 Year: 2017 Publisher: Duxford
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Meat --- Quality. --- Meat quality --- Quality of products
Article
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Cattle. --- Meat quality. --- Meat. --- Quality. --- Stress. --- Transport.
Dissertation
Year: 1990
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Meat quality --- Swine --- Exports --- Pork --- France
Article
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Level. --- Meat quality. --- Meat. --- Pig. --- Pigs. --- Quality. --- Slaughter. --- Stress. --- Time.
Dissertation
Year: 1989
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Artificial insemination --- Sire evaluation --- Meat production --- Meat quality --- Cattle
Book
ISBN: 0444874631 1322256853 1483290751 9781483290751 9780444874634 Year: 1989 Publisher: Amsterdam New York
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This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiology, storage life indicators, palatability, texture, histology, cooking properties, weight losses and chemical constitutents of red meat and poultry products.The information is presented in an easy-to-use tabular form. Summaries of individual research reports and papers are divided into fourteen main
Frozen meat. --- Meat --- Quality. --- Meat quality --- Quality of products --- Meat, Frozen --- Frozen foods
Book
ISBN: 0323858791 0323858805 9780323858793 9780323858809 Year: 2022 Publisher: Cambridge, Massachusetts ; London, England : Woodhead Publishing,
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New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption.
Meat --- Meat quality --- Quality of products --- Quality. --- Moral and ethical aspects.
Article
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Behaviour. --- Calves. --- Growth-performance. --- Growth. --- Housing. --- Meat quality. --- Meat. --- Performance. --- Quality.
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