Meat Production in the Soviet Union

The meat production goals of the plan have undergone several revisions . At
various times , they have been scaled up and down in articles in the official
government publications . The latest goals to be discussed were 23 . 4 billion
pounds by ...

Meat Production in the Soviet Union

Author: Eugene T. Olson

Publisher:

ISBN:

Page: 20

View: 982

Increased Production of Grain and Meat Products

within the past few weeks , and that the demand for beef products is to be very
much heavier from now on . Mr . BURKE . Yes ; I understand that is the case . The
CHAIRMAN . Have there been losses ? Mr . BURKE . During recent months the ...

Increased Production of Grain and Meat Products

Author: United States. Congress. Senate. Committee on Agriculture and Forestry

Publisher:

ISBN:

Page: 634

View: 419

Meat and Livestock Digest

Published by the Institute of American Meat Packers , 506 South Wabash Avenue
, Chicago , Illinois , Sent anywhere in the world on re ceipt of -- a request . Vol .
10 , No. 4 NOVEMBER , 1929 Issued Monthly MEAT PRODUCTION DURING ...

Meat and Livestock Digest

Author:

Publisher:

ISBN:

Page:

View: 141

Choice Cuts

The appendices include lists of scenes showing meat processing as well as pig farming. The book has grown out of Dr. Salime Ikram's dissertation at Cambridge University.

Choice Cuts

Author: Salima Ikram

Publisher: Peeters Publishers

ISBN: 9789068317459

Page: 326

View: 646

Choise Cuts: Meat Production in Ancient Egypt is a book about all aspects of meat processing in ancient Egypt. The book lists and examines the different types of meat consumed by the Egyptians: poultry, fish, and mammal, and their immediate by-products, such as blood and fat. The author discusses how each type of animal was slaughtered and processed for either immediate consumption or stored for later use, using pictorial, artefactual, textual, woodarchaeological, ethnographic and experimental evidence. Slaughter, jointing, and general processing locations are discussed, as well as storage locations, vessels used for storage, and transportation of animals as well as processed meat products. The book concludes with an attempt to determine how much meat was consumed in ancient Egypt, by whom, and what type. The appendices include lists of scenes showing meat processing as well as pig farming. The book has grown out of Dr. Salime Ikram's dissertation at Cambridge University. She now teaches Egyptology at the American University in Cairo, and works on excavations in Egypt and Turkey. Her specialities are daily life (especially food production) and mummification in ancient Egypt, as well as focus on faunal analysis.

Animal Welfare and Meat Production

This chapter considers some likely trends in meat production and animal welfare
over the next 10 to 15 years. Some of the points are speculative and are simply
suggestions. Others are logical extensions of existing trends. Changes in Meat ...

Animal Welfare and Meat Production

Author: Neville G. Gregory

Publisher: CABI

ISBN: 1845932161

Page: 400

View: 194

Animal welfare issues are becoming increasingly prominent in animal prodution, for both economic and moral reasons. This book presents a clear understanding of the relationship between the welfare of major food animal species and their physiology, and the direct impact this has on meat quality. This new edition focuses on recent research and developments and also looks into welfare in aquaculture.

Organic Meat Production and Processing

Many aspects of organic meat production remain either undeveloped or not
considered as of yet, as is the case of organic meat by-products. Consumers
express interest in purchasing organic pet food, which would offer an ideal use
for the ...

Organic Meat Production and Processing

Author: Steven C. Ricke

Publisher: John Wiley & Sons

ISBN: 1118229231

Page: 464

View: 990

Organic Meat Production and Processing describes thechallenges of production, processing and food safety of organicmeat. The editors and international collection of authors explorethe trends in organic meats and how the meat industry is impacted.Commencing with chapters on the economics, market and regulatoryaspects of organic meats, coverage then extends to managementissues for organically raised and processed meat animals.Processing, sensory and human health aspects are covered in detail,as are the incidences of foodborne pathogens in organic beef,swine, poultry and other organic meat species. The book concludesby describing pre-harvest control measures for assuring the safetyof organic meats. Organic Meat Production and Processing serves as a uniqueresource for fully understanding the current and potential issuesassociated with organic meats.

Goat Meat Production and Quality

Goat Meat Production and Quality consists of 15 chapters and was compiled with
the aim of providing information on basic as well as more advanced aspects of
goat meat science to the wide range of scientists and professionals concerned ...

Goat Meat Production and Quality

Author: Osman Mahgoub

Publisher: CABI

ISBN: 1845938496

Page: 361

View: 976

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 quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.

Commercial Chicken Meat and Egg Production

Commercial Chicken Meat and Egg Production

Author: Donald D. Bell

Publisher: Springer Science & Business Media

ISBN: 1461508118

Page: 1365

View: 964

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 book has achieved international success as a reference for students and commercial poultry and egg producers in every major poultry producing country in the world. The 5th edition is essential reading for students preparing to enter the poultry industry, for owners and managers of existing poultry companies and for scientists who need a major source of scientifically based material on poultry management. In earlier editions, the authors emphasized the chicken and its management. The 5th edition, with the emphasis shifted to the commercial business of managing poultry, contains over 75% new material. The contributions of 14 new authors make this new edition the most comprehensive such book available. Since extensive references are made to the international aspects of poultry management, all data are presented in both the Imperial and Metric form. Over 300 tables and 250 photos and figures support 62 chapters of text. New areas include processing of poultry and eggs with thorough discussions of food safety and further processing. The business of maintaining poultry is discussed in chapters on economics, model production firms, the use of computers, and record keeping. Updated topics include: breeders and hatchery operations; broiler and layer flock management; replacement programs and management of replacements; nutrition; and flock health. New chapters address flock behavior, ventilation, waste management, egg quality and egg breakage. Other new features include a list of more than 400 references and a Master List of the tables, figures, manufacturers of equipment and supplies, research institutions, books and periodicals, breeders, and trade associations. Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extensive references and to relate their areas of interest to the commercial industry's applications; and students will find that the division of the book into 11 distinct sections, with multiple chapters in each, will make the text especially useful.

Economic considerations for smallholder cattle milk and meat production and marketing I Economic Policies Supporting Institutions marketing and demand

dairy consumption has increased more rapidly than dairy production . While total
dairy production grew at about 2 % per annum between 1975 and 1985 , the
corresponding growth rate for dairy consumption was about 5 % ( Seyoum , 1988
) .

Economic considerations for smallholder cattle milk and meat production and marketing  I  Economic Policies  Supporting Institutions  marketing and demand

Author: Brokken, Ray F.

Publisher: ILRI (aka ILCA and ILRAD)

ISBN:

Page:

View: 869

Sustainable Meat Production and Processing

The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers.

Sustainable Meat Production and Processing

Author: Charis M. Galanakis

Publisher: Academic Press

ISBN: 0128156880

Page: 274

View: 170

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, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Chickenizing Farms and Food

Silbergeld tells the real story of how antibiotics were first introduced into animal feeds in the 1940s, which has led to the emergence of multi-drug-resistant pathogens, such as MRSA.

Chickenizing Farms and Food

Author: Ellen K. Silbergeld

Publisher: JHU Press

ISBN: 1421420317

Page: 336

View: 281

Over the past century, new farming methods, feed additives, and social and economic structures have radically transformed agriculture around the globe, often at the expense of human health. In Chickenizing Farms and Food, Ellen K. Silbergeld reveals the unsafe world of chickenization—big agriculture’s top-down, contract-based factory farming system—and its negative consequences for workers, consumers, and the environment. Drawing on her deep knowledge of and experience in environmental engineering and toxicology, Silbergeld examines the complex history of the modern industrial food animal production industry and describes the widespread effects of Arthur Perdue’s remarkable agricultural innovations, which were so important that the US Department of Agriculture uses the term chickenization to cover the transformation of all farm animal production. Silbergeld tells the real story of how antibiotics were first introduced into animal feeds in the 1940s, which has led to the emergence of multi-drug-resistant pathogens, such as MRSA. Along the way, she talks with poultry growers, farmers, and slaughterhouse workers on the front lines of exposure, moving from the Chesapeake Bay peninsula that gave birth to the modern livestock and poultry industry to North Carolina, Brazil, and China. Arguing that the agricultural industry is in desperate need of reform, the book searches through the fog of illusion that obscures most of what has happened to agriculture in the twentieth century and untangles the history of how laws, regulations, and policies have stripped government agencies of the power to protect workers and consumers alike from occupational and food-borne hazards. Chickenizing Farms and Food also explores the limits of some popular alternatives to industrial farming, including organic production, nonmeat diets, locavorism, and small-scale agriculture. Silbergeld’s provocative but pragmatic call to action is tempered by real challenges: how can we ensure a safe and accessible food system that can feed everyone, including consumers in developing countries with new tastes for western diets, without hurting workers, sickening consumers, and undermining some of our most powerful medicines?