By M Dikeman, Carrick Devine, C Devine, Michael Dikeman, Werner K. Jensen
The Encyclopedia of Meat Sciences is a powerful and significant physique of labor. ready through a world staff of specialists, this reference paintings covers all vital elements of meat technology from sturdy to desk, together with animal breeding, body structure and slaughter, meat instruction, packaging, welfare, and meals security, to call a couple of. This Encyclopedia additional covers vital themes corresponding to meals microbiology, meat in human foodstuff, biotechnological advances in breeding and lots of extra. The Encyclopedia of Meat Sciences is a useful source to practitioners of meat technology and scholars alike. additionally to be had on-line through ScienceDirect - that includes broad searching, looking out, and inner cross-referencing among articles within the paintings, plus dynamic linking to magazine articles and summary databases, making navigation versatile and straightforward. for additional info, pricing thoughts and availability stopover at www.info.sciencedirect.com. - Foreword written via Rt. Hon. Helen Clark, best Minister of recent Zealand- Over 2 hundred articles masking all facets of meat technology- interpreting lists on the finish of every article offer additional details into basic literature- numerous figures and tables illustrating the textual content and a colour plate part in each one quantity- Appeals to scholars, teachers researchers and pros operating not just in meat technological know-how, but additionally nutrition technology, veterinary sciences, agricultural engineering and cattle administration- huge cross-referencing
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Extra info for Encyclopedia of Meat Sciences, Three-Volume Set (Vol 1-4)
Hazard Identification In the context of OIE’s International Animal Health Code, hazard identification is the process of identifying the pathogenic agents that could potentially be introduced in the commodity being considered for importation. A comprehensive list of all pathogens appropriate to the species from which the commodity is derived has to be developed. Hazard identification requires a good knowledge of diseases, pattern of disease and the properties of the pathogenic agents. In an analysis of the potential animal health risks arising from importation of meat, one would start from a consideration of the OIE’s List A and List B diseases.
Reitmeier CA and Prusa KJ (1990) Addition of corn gluten meal and zein to ground pork of various fat percentages. Journal of Food Quality 13: 271–281. 11 Zeidler G, Pasin G, Luh BS, Thompson JF and Rice RD (1989) Reducing cooking time, yield losses and energy utilization of salisbury steaks as affected by various meat extenders and meat composition. Journal of Foodservice Systems 5(3): 215–236. Adjuncts see Additives: Functional; Extenders. Aeromonas hydrophila see Microbiological safety of meat: Aeromonas spp.
It is important to note that the magnitude of the environmental variation and, therefore, the heritability, depends very much on our ability to standardize measurements. The better we are able to measure meat quality traits, the higher the heritability and the higher the selection success. A low heritability does not necessarily mean that there is too little genetic variance for selection; rather it may reflect our difficulties in measuring the traits in a standardized, repeatable manner. g. g.
Encyclopedia of Meat Sciences, Three-Volume Set (Vol 1-4) by M Dikeman, Carrick Devine, C Devine, Michael Dikeman, Werner K. Jensen