Agriculture

Meat Science: An Introductory Text by Paul D. Warriss

By Paul D. Warriss

This can be an introductory textbook on meat technology that might be appropriate for college kids of animal, veterinary and meals technological know-how. The publication covers themes in generating and consuming meat, the expansion and physique composition of animals, animal slaughter, the chemical composition and constitution of meat and different suitable parts. it is going to additionally function a primer for these taking a postgraduate path in meat technological know-how, and supply priceless history for execs in nutrition hygiene and meat inspection.

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Additional resources for Meat Science: An Introductory Text

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6. The amounts of fat, muscle and bone in carcasses from cattle ranging in age from 10 days to 12 years (based on data in Callow, 1948). muscle and bone decreasing progressively. A good account of much of the early work on determining the distribution of tissues in, and the chemical composition of, carcasses can be found in the papers in Tribe (1964). Entire males produce carcasses with more muscle than do castrated males. Dairy cattle such as the Friesian have carcasses with more muscle and less fat than beef breeds such as the Hereford or Limousin.

7. The chemical structures of adrenaline and four ␤-adrenergic agonists. levels of insulin, growth hormone and the thyroid hormones, it is not thought that the effects of ␤-adrenergic agonists are mediated through these. Unlike anabolic steroid hormones, ␤-adrenergic agonists are effective in all sexes to the same extent. They are orally active and so can be administered in the feed, usually at levels of between 1 and 10 ppm. They are therefore effective at very low doses. Although they may show small effects on growth rate this is not a consistent effect and is generally more apparent in ruminants than in non-ruminants.

Whether KKCF has been included in the carcass weight is therefore also important to know. Excluding the KKCF can reduce the measured killing-out percentage by two percentage points. 3). Sheep and cattle have proportionately bigger guts while pig carcasses include the skin, feet and head. These values are for illustrative purposes only. Killing-out percentages can vary widely between breeds, at different levels of fatness, between sexes and in animals reared in different husbandry systems. A major effect is that due to selection for improved carcass muscularity.

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