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Quality and Grading of Carcasses of Meat Animals, EPUB eBook

Quality and Grading of Carcasses of Meat Animals EPUB

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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

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