Quality and Grading of Carcasses of Meat Animals

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

Author: S. Morgan Jones

Publisher: CRC Press

ISBN: 9781000141658

Category: Technology & Engineering

Page: 240

View: 153

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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

Evaluation of carcass and meat quality in ruminants

Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability.This book reviews the historical and recent developments for carcass evaluation and grading for meat ...

Author: C. Lazzaroni

Publisher: Wageningen Academic Publishers

ISBN: 9789086860227

Category: Technology & Engineering

Page: 228

View: 408

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Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from each carcass. Today the quality characteristics of the meat must be different according to its utilisation (supermarket, butcher, catering, refectory, etc.) and so it is very important to choose very early the final destination of the carcass. Obviously, the carcass classification must correlate with meat quality characteristics required by final consumer. Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability.This book reviews the historical and recent developments for carcass evaluation and grading for meat quality assessment in beef and sheep. It places special emphasis on new concepts and approaches to define carcass and meat quality and on the use of modern technologies for composition and quality evaluation. A range of technologies are presented such as ultrasounds and colour reflectance, X-ray computerised tomography, spectral and thermal imaging, image analysis and NIRS. The use of phenotypic markers such as the plasma hormones and genetic markers to predict carcass composition and meat quality are also presented.

Evaluation of carcass and meat quality in ruminants

Journal of Animal Science, Volume 21, 666. Price, M.A., 1995. Development of carcass grading and classification systems. In: Morgan Jones, S.D. (Ed.), Quality and Grading of Carcasses of Meat Animals, CRC Press, Boca Raton, FL, USA, ...

Author: C. Lazzaroni

Publisher: Wageningen Academic Publishers

ISBN: 9789086866106

Category: Technology & Engineering

Page: 228

View: 644

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Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from each carcass. Today the quality characteristics of the meat must be different according to its utilisation (supermarket, butcher, catering, refectory, etc.) and so it is very important to choose very early the final destination of the carcass. Obviously, the carcass classification must correlate with meat quality characteristics required by final consumer. Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability. This book reviews the historical and recent developments for carcass evaluation and grading for meat quality assessment in beef and sheep. It places special emphasis on new concepts and approaches to define carcass and meat quality and on the use of modern technologies for composition and quality evaluation. A range of technologies are presented such as ultrasounds and colour reflectance, X-ray computerised tomography, spectral and thermal imaging, image analysis and NIRS. The use of phenotypic markers such as the plasma hormones and genetic markers to predict carcass composition and meat quality are also presented.

Encyclopedia of Animal Science Print

USDA Yield Grade is an estimator of carcass composition, and USDA Quality Grade is an indicator of carcass quality. USDA beef grades were created with the intention of developing a uniform marketing system for beef based on composition ...

Author: Wilson G. Pond

Publisher: CRC Press

ISBN: 9780824754969

Category: Nature

Page: 952

View: 641

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PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected]

Designing Foods

The wholesomeness of the meat and freedom from disease ensured by USDA inspection do not relate to grade but rather are determined prior to grading. The main determinant used in the quality grading of carcasses of red meat animals is ...

Author: National Research Council

Publisher: National Academies Press

ISBN: 9780309037983

Category: Medical

Page: 384

View: 757

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This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.

Structure and Development of Meat Animals and Poultry

Principles of Meat Grading The essential features of USDA and Canadian grading for beef and pork have been described in the preceding ... The main problem with the quality grading of beef carcasses relates primarily to animal age .

Author: H. J. Swatland

Publisher: CRC Press

ISBN: 1566761204

Category: Technology & Engineering

Page: 624

View: 253

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An updated (and re-titled) edition of a major text, Structure and Development of Meat Animals and Poultry serves the information needs of meat science and animal production professionals and meat industry personnel. The book is well illustrated with more than 250 line drawings and photographs. Additionally, it is well organized for study and reference. Throughout the presentation, the basics of meat and poultry science are related to commercial meat production and product development. The Author Prof. Howard Swatland began his career in the meat industry with vocational training at Smithfield College in London. After graduation from the University of London he became a research assistant at the Meat Research Institute in Bristol. He received an M.S. and Ph.D. in Meat and Animal Science from the University of Wisconsin, Madison. He received the Meat Research Award of the American Society of Animal Science, and in 1993, at an award ceremony at the British House of Lords, he was made a Fellow of the Institute of Meat of the Worshipful Company of Butchers. He has published 167 papers in refereed journals, most on topics in the area of meat science and production. He presently is a professor at the University of Guelph, in the Department of Food Science and the Department of Animal and Poultry Science.

Food Science

poultry and fish, but these are generally considered separate from the red meats of terrestrial animals. ... Quality grades are based on subjective evaluations of three main factors: carcass maturity, degree of fat marbling, ...

Author: Norman N. Potter

Publisher: Springer Science & Business Media

ISBN: 9781461549857

Category: Technology & Engineering

Page: 608

View: 826

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Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

The Science of Animal Growth and Meat Technology

USDA grading for beef carcasses The USDA Beef Grading System uses visual and some objective evaluation methods to determine the carcass quality and cutability grades. The USDA grades for beef carcasses are established by trained USDA ...

Author: Steven M. Lonergan

Publisher: Academic Press

ISBN: 9780128152782

Category: Medical

Page: 300

View: 970

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The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. Describes principles in muscle metabolism, meat quality and meat safety using case studies Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection Offers solutions on how to control bacterial growth to improve the safety and quality of meat Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems

Yearbook of Agriculture

The standards used by the department , whether for live animals or for dressed meat carcasses , are based upon three factors - conformation , finish , and quality . To grade Choice , a lightweight yearling steer must possess certain ...

Author:

Publisher:

ISBN: MSU:31293007085503

Category: Agriculture

Page:

View: 721

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Yearbook of Agriculture

The standards used by the department , whether for live animals or for dressed meat carcasses , are based upon three factors -- conformation , finish , and quality . To grade Choice , a lightweight yearling steer ...

Author: United States. Department of Agriculture

Publisher:

ISBN: MINN:30000008784898

Category: Agriculture

Page:

View: 838

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Quick Freezing Preservation of Foods Foods of animal origin

12.0 Pork 13.0 Game : ( Specific Animals & Birds ) 13.1 Venison / Deer Meat 13.1.1 Preparing Venison Carcass for ... of Rabbit Meat 14.0 Quality Specifications for Carcasses and Meats 14.1 Mutton 14.1.1 Factors Governing the Grading of ...

Author: J. S. Pruthi

Publisher: Allied Publishers

ISBN: 8170239621

Category: Food

Page:

View: 421

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Growth of Farm Animals

This approach involves consideration of both carcass yield and composition, as well as aspects of perceived meat quality. The post-mortem changes that occur during the conversion of muscle and adipose tissues into meat are also ...

Author: Tony Leonard John Lawrence

Publisher: CABI

ISBN: 9781845935580

Category: Technology & Engineering

Page: 352

View: 359

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An understanding of the processes that change the shape and composition of farm animals is fundamental to all aspects of production. Updated to include new chapters on avian growth and global warming, and citing new research throughout, this comprehensive textbook provides key information on how animals grow and change in shape and composition, and the factors that affect these processes. Presented in a larger format with new photographs and focus boxes, this third edition continues to fill the important role of helping to understand how the basics of growth must be thoroughly understood if farm animals are to be used efficiently and humanely in producing food for mankind.

Growth of Farm Animals

This approach involves consideration of both carcass yield and composition, as well as aspects of perceived meat quality. The post-mortem changes that occur during the conversion of muscle and adipose tissues into meat are also ...

Author: Tony Lawrence, Vernon Fowler and Jan Novakofski

Publisher: CABI

ISBN: 1780641249

Category:

Page:

View: 991

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Handbook of Muscle Foods Analysis

TOBEC (Meat Quality Inc., Springfield, IL) is a large and relatively expensive piece of equipment that requires a large ... between probes overseas, where probes are in use for objectively grading the carcasses of meat animals [35].

Author: Leo M.L. Nollet

Publisher: CRC Press

ISBN: 142004530X

Category: Technology & Engineering

Page: 984

View: 281

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In today’s nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for this important food group that comprises much of the Western diet. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association With contributions from more than 35 international experts, this authoritative volume focuses 16 of its chapters on the analysis of main chemical and biochemical compounds, such as: Peptides Lipases Glucohydrolases Phospholipids Cholesterol products Nucleotides Includes a Section Devoted to Safety Strategies, Particularly the Detection of Environmental Toxins Under the editorial guidance of world-renowned food analysis expert, Leo M.L. Nollet with Fidel Toldrà, this 43-chapter resource clearly stands apart from the competition. Divided into five detailed sections, it provides in-depth discussion of essential sensory tools to determine color, texture, and flavor. It also discusses key preparation, cleanup, and separation techniques. This indispensable guide brings available literature into a one-stop source making it an essential tool for researchers and academicians in the meat processing industry.

Humans and Animals A Geography of Coexistence

Now carcass grading for meat quality and quantity takes place, along with food safety monitoring assessments. Carcass grading determines the price farmers get for animals. For example, fat content and size of meat cuts are assessed from ...

Author: Julie Urbanik

Publisher: ABC-CLIO

ISBN: 9781440838354

Category: Nature

Page: 466

View: 274

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An engaging and at times sobering look at the coexistence of humans and animals in the 21st century and how their sometimes disparate needs affect environments, politics, economies, and culture worldwide. • Includes excerpts from 20 primary source documents related to animals • Offers a comprehensive look at a variety of aspects of human-animal relationships • Discusses how human actions affect the survival of other species, such as the northern spotted owl and bluefin tuna

Livestock and Meat Situation

THE NEW BEEF CARCASS QUALITY GRADE STANDARDS : WHAT THE CHANGES MEAN by Dennis R. Campion and Virden L. Harrison ' ABSTRACT ... Two studies were recently completed at the U.S. Meat Animal Research Center , Clay Center , Nebraska in ...

Author:

Publisher:

ISBN: WISC:89047534276

Category: Animal industry

Page:

View: 571

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Encyclopedia of Animal Science Two Volume Set

USDA Yield Grade is an estimator of carcass composition, and USDA Quality Grade is an indicator of carcass quality. USDA beef grades were created with the intention of developing a uniform marketing system for beef based on composition ...

Author: Wilson G. Pond

Publisher: CRC Press

ISBN: 9781351237994

Category: Nature

Page: 952

View: 676

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PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected] Containing case studies that complement material presented in the text, the vast range of this definitive Encyclopediaencompasses animal physiology, animal growth and development, animal behavior, animal reproduction and breeding, alternative approaches to animal maintenance, meat science and muscle biology, farmed animal welfare and bioethics, and food safety. With contributions from top researchers in their discipline, the book addresses new research and advancements in this burgeoning field and provides quick and reader-friendly descriptions of technologies critical to professionals in animal and food science, food production and processing, livestock management, and nutrition.

New Aspects of Meat Quality

A grade designated carcasses of younger animals with not more than six permanent incisors while B grade designated carcasses of older animals with more than six permanent incisors, but which were not older than 4 years.

Author: Peter P. Purslow

Publisher: Woodhead Publishing

ISBN: 9780081006009

Category: Technology & Engineering

Page: 744

View: 225

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New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms. The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, and what is sustainable, ethical, desirable, and healthy in meat production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values“/li> Edited by an extremely well respected expert in the field who is an Associate Editor of the journal Meat Science (published by Elsevier), the largest global journal within this area

Livestock and Meat Situation

THE NEW BEEF CARCASS QUALITY GRADE STANDARDS : WHAT THE CHANGES MEAN by Dennis R. Campion and Virden L. Harrison ABSTRACT ... Two studies were recently completed at the U.S. Meat Animal Research Center , Clay Center , Nebraska in ...

Author: United States. Department of Agriculture. Economics, Statistics, and Cooperatives Service

Publisher:

ISBN: MSU:31293017359252

Category: Animal industry

Page:

View: 558

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