Quality and Grading of Carcasses of Meat Animals

Three main factors affect the quality and composition of meat in farm animals <p>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.<br><br>The book provides reviews on:</p><li>Ante- and post-mortem effects on meat quality<br> </li><li>Reducing fatness in meat animals<br> </li><li>Prediction of carcass composition and meat quality<br> </li><li>World carcass and grading systems<br> </li><li>Electronic identification of animals</li>