Quality and Grading of Carcasses of Meat Animals  book cover
1st Edition

Quality and Grading of Carcasses of Meat Animals

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ISBN 9780849350238
Published May 1, 1995 by CRC Press
240 Pages

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Book 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
  • Table of Contents

    Antemortem Factors Influencing the Yield and Quality of Meat from Farm Animals, P.D. Warriss
    New Techniques to Reduce Fatness in Farm Animals, A.L. Schaefer
    Postmortem Effects on the Appearance and Eating Quality of Meat, J.L. Aalhus
    The Evaluation of Muscle Quality, A.C. Murray
    Electronic Assessment of Muscle Quality, H.J. Swatland
    The Influence of Carcass Composition on Meat Quality, J.D. Wood
    New Techniques for Estimation of Carcass Composition, J.C. Forrest
    Development of Carcass Grading and Classification Systems, M.A. Price
    Electronic Identification of Animals and Carcasses, R. Robinson
    Future Directions for Carcass Assessment, S.D.M. Jones

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