Animal Welfare and Meat Production

Table 9.2. Production figures for West African dwarf goats in the Table 9.4. Main
species sold through a bushmeat market in. western highlands of Cameroon.
goats. Instead, the goats are trapped in pens at watering points and trucked to
either ...

Animal Welfare and Meat Production

Author: Neville G. Gregory

Publisher: CABI

ISBN: 1845932161

Page: 400

View: 399

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.

Goat Meat Production and Quality

of production costs. Under extensive goat production systems, the cost of feeding
is much lower and goat production may be a secondary activity to cropping. Meat
is the major product of the goat, as all goats can produce meat. However, goat ...

Goat Meat Production and Quality

Author: Osman Mahgoub

Publisher: CABI

ISBN: 1845938496

Page: 361

View: 885

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.

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: 410

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.

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)



View: 854

Good Practices for the Meat Industry

Assuring food safety throughout every part of the food chain has thus become a
vital priority for the meat industry . This has prompted a rise in national and
industry - led regulations aimed at improving food safety , animal production and

Good Practices for the Meat Industry

Author: Samuel Jutzi

Publisher: Food & Agriculture Org.

ISBN: 9789251051467

Page: 322

View: 791

Application of risk analysis principles to the meat sector; Good practices in primary production; Animal identification practices; Traceability; Transport of slaughter animals; Ante-mortem inspection; Preslaughter handling;, Stunning and slaughter methods; Post-mortem inspection; Hygiene, dressing and carcass handling; Establishments: design, facilities and equipment; Personal hygiene; Control system for processing operations: the hazard analysis and critical control point (HACCP) system; The role of governments and other regulatory athorities in meat in meat hygiene; Codex alimentarius Draft code of hygienic practice for meat.

Handbook of Meat Processing

Although the historical origin of fermented meat products remains unknown,
fragmentary bibliographical research has traced it ... Proof of sausage production
was first documented in ancient Greece, where it may have been encouraged by
the ...

Handbook of Meat Processing

Author: Fidel Toldrá

Publisher: John Wiley & Sons

ISBN: 0813820960

Page: 632

View: 983

This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldrá heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background information on main technologiesinvolved in the processing of meat, such as freezing, cooking,smoking, fermentation, emulsification, drying and curing. Alsoincluded are key chapters on packaging, spoilage prevention andplant cleaning and sanitation. Part two, Products, is focused on the description of themanufacture of the most important products, including cooked anddry-cured hams, cooked and fermented sausages, bacon, canned meat,paté, restructured meats and functional meat products. Eachchapter addresses raw materials, ingredients and additives,processing technology, main types of products, production data,particular characteristics and sensory aspects, and futuretrends. Part three, Controls, offers current approaches for the controlof the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists,meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributingauthors Addresses the state of the art of manufacturing the mostimportant meat products Special focus on approaches to control the safety and qualityof processed meats Extensive coverage of production technologies, sanitation,packaging and sensory evaluation

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: 284

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

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: 907

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.

Happier Meals

This book documents the harmful effects of factory farming in both industrialized and developing countries and explains the range of problems it can cause.

Happier Meals

Author: Danielle Nierenberg

Publisher: Worldwatch Institute

ISBN: 1878071777

Page: 91

View: 424

This book documents the harmful effects of factory farming in both industrialized and developing countries and explains the range of problems it can cause. From transmission of disease and loss of livestock diversity to hazardous and unsanitary processing methods, it shows clearly why factory farming is an unsafe, inhumane, and ecologically disruptive form of meat production. Also shows how the individual can make a difference by supporting local, organic, or pasture-raised animal products.

Poultry Meat Processing and Quality

Since the modern poultry industry began, more than 50 years ago, global
production of poultry meat has continued to expand and significant changes have
occurred in the marketplace. Thus, a demand for mainly oven-ready carcasses
has ...

Poultry Meat Processing and Quality

Author: G Mead

Publisher: Elsevier

ISBN: 1855739038

Page: 400

View: 808

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing. The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality. Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. An essential reference for the entire poultry meat industry Reviews the key issues affecting poultry meat quality in production and processing Extensive analysis of poultry meat safety issues

Rural Meat Processing Industry Draws Hispanic Workers

Americans Change Their Eating Habits Consumption trends have influenced
labor demand in the meat-processing industry. Throughout the 1950s, Americans
consumed about three times as much beef and twice as much pork, per capita, ...

Rural Meat Processing Industry Draws Hispanic Workers


Publisher: DIANE Publishing

ISBN: 142890641X


View: 784

Muscle Hypertrophy of Genetic Origin and its use to Improve Beef Production

A Seminar in the CEC Programme of Coordination of Research on Beef
Production held in Toulouse, France, June 1–12, 1980 J.W. King, F. Ménissier.
MUSCLE FIBRE HISTOCHEMISTRY Application in meat science The cells which
form ...

Muscle Hypertrophy of Genetic Origin and its use to Improve Beef Production

Author: J.W. King

Publisher: Springer Science & Business Media

ISBN: 9400975503

Page: 658

View: 402

This publication contains the proceedings of a seminar held in Toulouse, France, on 10th, 11th and 12th June 1980, under the auspices of the Commission of the European Communities, Directorate General for Agriculture, Division for the Coordination of Agricultural Research, as part of a programme of research on beef production. The seminar was intended to bring together available experience on the utilisation of hereditary muscular hypertrophy for meat production in the member states of the European Communities. Although the phenomenon of double muscling has been exploited in various countries, particularly France, Italy and Belgium, different breeds are used and different methods of exploitation employed. An attempt was therefore made to bring together the collective experience of participants. Contributions ranged from those on the inheritance of muscular hypertrophy to alternative production systems and from fundamental studies of muscle growth to practical ways of selling the additional musrile found in animals with muscular hypertrophy. The collection of assembled papers and discussions thus represents one of the most extensive reviews of the subject that has been attempted.

Commercial Chicken Meat and Egg Production

T ~ by Poul W. Aho The world chicken industry is a growing part of global
agribusiness and also one of the most ... GROWTH IN WORLD CHICKEN MEAT
AND EGG PRODUCTION During the 1990's, world chicken meat production has
grown ...

Commercial Chicken Meat and Egg Production

Author: Mack O. North

Publisher: Springer Science & Business Media

ISBN: 9780792372004

Page: 1365

View: 243

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.