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Quality and Grading of Carcasses of Meat Animals.
・ISBN 978-0-8493-5023-8 hard GB£ 1050.00
￥332,640.- (税込) ※（※）価格はご注文時の参考価格となります。
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| 著者・編者 | Jones, S. Morgan, |
|---|---|
| 出版社 | (CRC Press Inc, US) |
| 出版年月 | 1995 |
| ページ数 | 240 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A00-36640＞ |
解説
Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality.
The book provides reviews on: