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Meat Quality: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality. 479p.

Series: Chemical and Functional Properties of Food Components
 

Authors expertises affiliations

  • Wieslaw Przybylski, Editor. PhD, Professorial Head of the Department of Food Gastronomy and Food Hygiene. Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw (Poland).
  • David L. Hopkins, Editor. PhD, Editor-in-Chief of the Journal Meat Science, Senior Principal Research Scientist. New South Wales Department of Primary industries, Centre for Red Meat and Sheep Development, Cowra (NSW).

     
  • Publisher: CRC Press
  • Publication date (print): 2018-07
  • ISBN (print): 978-1-1388-9407-5
  • ISBN (ebook PDF): 978-1-4822-2032-2

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