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Books in Meat poultry and game

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    • Encyclopedia of Meat Sciences

      • 3rd Edition
      • October 23, 2023
      • M. Dikeman
      • English
      • Hardback
        9 7 8 0 3 2 3 8 5 1 2 5 1
      • eBook
        9 7 8 0 3 2 3 8 5 1 9 8 5
      Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels. With over 250 outstanding articles written by world leading experts, the book offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, along with tactics for preservation and processing. Clearly divided into 12 distinct sections, topics covered include all aspects of the production of animals, poultry, fish and other species commonly ‘farmed’ and/or ‘harvested’, as well as the science of meat preservation and processing and consumer issues. New to this third edition are chapters covering the core scientific advancements of recent years, including gene editing of animals, sustainability and zoonotic diseases. In addition, the book introduces a templatized chapter approach, thus providing consistency to the entire work and maximizing the clarity and accessibility of its content for the reader. Chapters, once again, include a variety of images, charts, graphs, and/or diagrams to enhance the text.

    • New Aspects of Meat Quality

      • 2nd Edition
      • August 23, 2022
      • Peter P. Purslow
      • English
      • Hardback
        9 7 8 0 3 2 3 8 5 8 7 9 3
      • eBook
        9 7 8 0 3 2 3 8 5 8 8 0 9
      New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption.

    • Managing Healthy Livestock Production and Consumption

      • 1st Edition
      • December 2, 2021
      • Nadia El-Hage Scialabba
      • English
      • Paperback
        9 7 8 0 1 2 8 2 3 0 1 9 0
      • eBook
        9 7 8 0 1 2 8 2 3 0 5 1 0
      Managing Healthy Livestock Production and Consumption is a highly interdisciplinary resource based on scientific and empirical evidence. It is illustrated with best practices of low-input livestock systems from different continents and offers predictive modelling alternatives for a more resilient future. By addressing gaps of knowledge and presenting scientific perspective studies of livestock’s impact on the environment and the global food supply up to 2050, this book is useful for those advocating for sustainable food systems. Existing evidence of the effects of livestock production on food quality and nutrition is reviewed. Livestock production and consumption is a highly diverse topic where current publications only include/focus a single aspect of the issues, for example, greenhouse gas emissions or health impacts, leading to unilateral decisions such as refraining from meat consumption. However, animals are necessary to soil fertility and ecosystems balance and a more realistic resource is necessary for researchers, scientists, and policy makers. This book clarifies perceptions by presenting sound scientific evidence across livestock landscapes for the scientific community to better appreciate the ecological web of life and the social web of community related to livestock production. An edited work written by globally diverse scientists and practitioners, including field workers, technicians, and policy makers, this is a valuable resource for researchers, teachers, and development agents working in the area of sustainable livestock production and consumption of animal source foods. National, international organizations, policy makers, and donors interested in sustainable development of the livestock sector will also find the information here practical and applicable.

    • Reproductive Technologies in Animals

      • 1st Edition
      • May 28, 2020
      • Giorgio Presicce
      • English
      • Paperback
        9 7 8 0 1 2 8 1 7 1 0 7 3
      • eBook
        9 7 8 0 1 2 8 1 7 1 0 8 0
      Reproductive Technologies in Animals provides the most updated and comprehensive knowledge on the various aspects and applications of reproductive technologies in production animals as well as companion, wild, exotic, and laboratory animals and birds. The text synthesizes historical information and recent discoveries, while dealing with economical and geographical issues related to the implementation of the same technologies. It also presents the effects of reproductive technology implementation on animal welfare and the possible threat of pathogen transmission.Reprodu... Technologies in Animals is an important resource for academics, researchers, professionals in public and private animal business, and students at the undergraduate and graduate levels, as it gives a full and detailed first-hand analysis of all species subjected to the use of reproductive technologies.

    • Animal Agriculture

      • 1st Edition
      • October 25, 2019
      • Fuller W. Bazer + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 7 0 5 2 6
      • eBook
        9 7 8 0 1 2 8 1 7 0 5 3 3
      Animal Agriculture: Sustainability, Challenges and Innovations discusses the land-based production of high-quality protein by livestock and poultry and how it plays an important role in improving human nutrition, growth and health. With exponential growth of the global population and marked rises in meat consumption per capita, demands for animal-source protein are expected to increase 72% between 2013 and 2050. This raises concerns about the sustainability and environmental impacts of animal agriculture. An attractive solution to meeting increasing needs for animal products and mitigating undesirable effects of agricultural practices is to enhance the efficiency of animal growth, reproduction, and lactation. Currently, there is no resource that offers specific knowledge of both animal science and technology, including biotechnology for the sustainability of animal agriculture for the expanding global demand of food in the face of diminishing resources. This book fills that gap, giving readers all the necessary information on important issues facing modern animal agriculture, namely its sustainability, challenges and innovative solutions.

    • Meat Quality Analysis

      • 1st Edition
      • August 21, 2019
      • Ashim Kumar Biswas + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 9 2 3 3 7
      • eBook
        9 7 8 0 1 2 8 1 9 2 3 4 4
      Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety.

    • Long Non-coding RNA

      • 1st Edition
      • January 17, 2018
      • Antonin Morillon
      • English
      • Hardback
        9 7 8 1 7 8 5 4 8 2 6 5 6
      • eBook
        9 7 8 0 0 8 1 0 2 3 5 5 6
      The dark side of the genome represents vast domains of the genome that are not encoding for proteins – the basic bricks of cellular structure and metabolism. Up to 98% of the human genome is non-coding and produces so-called long non-coding RNA. Some of these non-coding RNA play fundamental roles in cellular identity, cell development and cancer progression. They are now widely studied in many organisms to understand their function. This book reviews this expanding field of research and present the broad functional diversities of those molecules and their putative fundamental and therapeutic roles and develops the recent history of non-coding RNA, their very much debated classification and how they raise a formidable interest for developmental and tumorigenesis biology. Using classical examples and an extensive bibliography, the book illustrates the most studied and attractive examples of these long non-coding RNA, how they interface with epigenetics, genome integrity and expression and what are the current models of their regulatory mechanisms.

    • Lawrie's Meat Science

      • 8th Edition
      • April 29, 2017
      • Fidel Toldra
      • English
      • Hardback
        9 7 8 0 0 8 1 0 0 6 9 4 8
      • eBook
        9 7 8 0 0 8 1 0 0 6 9 7 9
      Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health.

    • Meat Analogs

      • 1st Edition
      • November 14, 2017
      • Christophe Terrien
      • English
      • Hardback
        9 7 8 1 7 8 5 4 8 2 4 8 9
      • eBook
        9 7 8 0 0 8 1 0 2 3 5 6 3
      Meat Analogs: Challenges and Perspectives provides an overview on the subject that is followed by an inventory of research perspectives to highlight the importance of issues and research relating to meat analogs. It explores the severe demographic, ecological, and economic and sociological constraints and uncertainties that exist in the allocation of food production resources. Alternative solutions, in particular meat substitutes, aka, meat analogs or mock-meats are discussed, as are dietary patterns and the control of markets.

    • Poultry Quality Evaluation

      • 1st Edition
      • July 27, 2017
      • Massimiliano Petracci + 1 more
      • English
      • Hardback
        9 7 8 0 0 8 1 0 0 7 6 3 1
      • eBook
        9 7 8 0 0 8 1 0 0 7 6 9 3
      Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption.