By Paul D. Warriss
Outlining the center rules of the topic, this introductory-level textbook covers the construction of meat, its constitution and chemical composition, meat caliber and hygiene, and animal welfare, dealing with and slaughter. the recent version has been up to date to hide major advances corresponding to the method of conditioning, resulting in the tenderization of meat, and new assurance of using molecular genetic recommendations to attempt to choose animals for superior meat caliber. it's a vital textual content for college kids and pros in meals technology and expertise, these operating within the meat undefined, meat inspectors, and vets.
* New greater layout in shades throughout
* absolutely revised and up-to-date together with new insurance of genomics
* rigorously chosen references and titles for extra analyzing
Read Online or Download Meat science : an introductory text PDF
Similar animal husbandry books
Yard chickens meet modern layout! Matthew Wolpe and Kevin McElroy provide you with 14 whole development plans for poultry coops that variety from the simply useful to the outrageously remarkable. One has a water-capturing roof; one is a brilliant homage to mid-Modern structure; and one other has a integrated composting process.
How do you outline the standard of lifetime of a farmed animal? This well timed e-book addresses the complicated and sometimes debatable concerns surrounding the overview and development of farm animal welfare. in response to a wide, multi-disciplinary ecu funded study undertaking referred to as Welfare caliber, it discusses the relevance of technological know-how dependent welfare tests and the significance of creating a fruitful discussion among technology and society.
This awesome publication is the 1st and basically reference devoted to the analysis and administration of respiration tract ailments in canines and cats. insurance encompasses a wide variety of respiration problems and beneficial insights on analysis, pulmonary functionality trying out, and administration of illness. This source is a «must-have» examine and learn software for veterinary scholars, interns, and citizens, in addition to a vital scientific reference for practitioners focusing on the breathing care and remedy of canine and cats.
- Manual on the Production and Use of Live Food for Aquaculture
- Aquaculture Marketing Handbook
- Dairy Chemistry and Biochemistry
- The Complete Idiot's Guide To Raising Chickens
Extra info for Meat science : an introductory text
Even in meat in which most of the fat is saturated the cell membranes contain phospholipids. The polyunsaturated fatty acids present in these can react with oxygen to form fatty acid hydroperoxides. These are unstable and break down into various compounds including aldehydes, ketones and carboxyl compounds, which can produce off-flavours. The process is relatively rapid, often occurring within 1–2 days in meat that has been cooked then kept refrigerated. This leads to the rather stale, rancid flavour referred to as ‘warmed-over flavour’ or WOF (Sato and Hegarty, 1971; Kerler and Grosch, 1996).
Most proteins are denatured at relatively low temperatures (<60°C) and also on exposure to acid conditions. They are most susceptible to denaturation at their isoelectric point – the point at which the electric charges on their amino and carboxyl groups exactly cancel one another. Denaturation leads to loss of solubility in aqueous solutions and loss of enzymic, immunological or hormonal properties. Because proteins The Chemical Composition and Structure of Meat R N C C H O OH N H C H O N C C OH R R H H H 41 C O H H O N C C OH + H2O R Fig.
Energy is measured in joules (J). 2 J of energy in the form of heat. 7. Estimates of the average percentage fat levels in the carcasses from male, female and castrated animals in the UK. Entire males Females Castrated males Ox Pig Sheep 19 23 22 17 22 23 23 27 26 protein has an energy content of about 17 kJ; 1 g of chemical fat has a higher energy content (about 38 kJ). The fat also requires more energy to synthesize. In the tissues of animals, protein and chemical fat are associated with water.