Red Meat Science and Production: Volume 2. Intrinsic Meat Character
Author:   Joseph William Holloway ,  Jianping Wu
Publisher:   Springer Verlag, Singapore
Edition:   2019 ed.
ISBN:  

9789811378621


Pages:   306
Publication Date:   16 August 2020
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

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Red Meat Science and Production: Volume 2. Intrinsic Meat Character


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Author:   Joseph William Holloway ,  Jianping Wu
Publisher:   Springer Verlag, Singapore
Imprint:   Springer Verlag, Singapore
Edition:   2019 ed.
Weight:   0.583kg
ISBN:  

9789811378621


ISBN 10:   9811378622
Pages:   306
Publication Date:   16 August 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Introduction.- The Red Meat Consumer.- Safety.- Traceability.- Intrinsic Quality Factors: Carcass Quality Grading Systems.- Intrinsic Quality Factors: Aroma.- Intrensic Quality Factors: Tenderness .- Intrensic Quality Factors: Juiciness.- Intrensic Quality Factors: Flavor.- Extrinsic Quality Factors:Price.- Extrensic Quality Factors: Healthfulness.- Extrensic Quality Factors: Environmental Impact.- Extrensic Quality Factors: Humane Animal Management.- Meat By-products.- Integrated Global Red Meat.

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Author Information

Dr. Joseph William Holloway is a Professor at Texas A&M University, USA.  Dr. Jianping Wu is a Professor at Gansu Academy of Agricultural Sciences, China. 

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