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Beef markets in the United States are undergoing rapid change as alternative production systems and technologies evolve in response to consumer demands and compete with conventional grain-fed beef production. This book focuses on the issues and implications of alternative beef production systems;...
This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniq
Meat products are a rich source of essential nutrients, including high-quality proteins, B-complex vitamins and minerals. The perception of meat as a beneficial source of nutrients and a healthy food has been somewhat diminished due to its elevated levels of saturated fatty acids and cholesterol,...
Meat products are a rich source of essential nutrients, including high-quality proteins, B-complex vitamins and minerals. The perception of meat as a beneficial source of nutrients and a healthy food has been somewhat diminished due to its elevate
This supplement to McCance and Widdowson’s The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food now consumed in the UK, and new nutritional...
Poultry Meat and Egg Production has been prepared primarily for use as a text for students taking their first courses in poultry manage ment. The general overall science and production practices currently in use in the industry have been character
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologis
This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to ma
Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food. Although the by-products per se make important economic contributions to the productivity of th
Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry i
This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured...
Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market...
Written by some of the world’s leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good...
This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, tox
Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. The boo
This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resista
The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork's accessible price and versatility, the manufacture of pork products to offer a variety of options to consum
Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has f
Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from con
Goat meat is growing in popularity in Australia and is also an important export industry. It offers many opportunities for large- and small-scale farmers who need to diversify or seek alternative enterprises. Farming Meat Goats provides producers
