Structure and Development of Meat Animals and PoultryCRC Press, 25.06.1994 - 624 Seiten An updated (and re-titled) edition of a major text, Structure and Development of Meat Animals and Poultry serves the information needs of meat science and animal production professionals and meat industry personnel. The book is well illustrated with more than 250 line drawings and photographs. Additionally, it is well organized for study and reference. Throughout the presentation, the basics of meat and poultry science are related to commercial meat production and product development. The Author Prof. Howard Swatland began his career in the meat industry with vocational training at Smithfield College in London. After graduation from the University of London he became a research assistant at the Meat Research Institute in Bristol. He received an M.S. and Ph.D. in Meat and Animal Science from the University of Wisconsin, Madison. He received the Meat Research Award of the American Society of Animal Science, and in 1993, at an award ceremony at the British House of Lords, he was made a Fellow of the Institute of Meat of the Worshipful Company of Butchers. He has published 167 papers in refereed journals, most on topics in the area of meat science and production. He presently is a professor at the University of Guelph, in the Department of Food Science and the Department of Animal and Poultry Science. |
Inhalt
Connective Tissues of the Carcass | 65 |
The Commercial Structure of the Carcass | 143 |
Anatomical Distribution | 201 |
The Structure and Properties of Meat | 229 |
Early Development of Skeletal Muscles | 287 |
The Cellular Basis of Postnatal | 365 |
Fiber Number | 377 |
Longitudinal Growth | 396 |
Volumetric Analysis of Muscle Growth | 410 |
References | 416 |
Animal Growth and Development | 425 |
The Conversion of Muscles to Meat | 495 |
601 | |
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acids adipose cells adipose tissue aerobic Agric anaerobic Anat ATPase ATPase activity attachment axons Biochem Biol blood body bone breeds carcass cattle caused collagen connective tissue contraction differentiation digitorum distal dorsal enzyme exsanguination extensor factors fetal fiber diameters fiber types fibrils Figure Food Sci genetic glands glycogen grading hindlimb histochemical hormone humerus increase innervation lambs length live weight located longissimus dorsi longitudinal measured meat animals meat quality Meat Sci medial membrane metabolism microscope molecules motor end plate motor neurons muscle fibers myoblasts myofibrillar myofibrils myoglobin myosin myotubes nerve normal nuclei occur Physiol pork carcass post mortem posterior poultry Proc produce protein PSS pigs R. G. Cassens relative ribs sarcomere sarcoplasmic reticulum satellite cells secondary fibers sheep skeletal muscle slaughter stimulation structure stunning subcutaneous surface Swatland tendon thick thin filaments tion transverse triglyceride ventral vertebrae vertebral column Z-line