Description
This book 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 animal
- Prediction of carcass composition and meat quality
- World carcass and grading system
- Electronic identification of animals
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:oAnte- and post-mortem effects on meat qualityoReducing fatness in meat animalsoPrediction of carcass composition and meat qualityoWorld carcass and grading systemsoElectronic identification of animals
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