![](images/graphics/blank.gif)
Pork meat
-
Part 1 book "Butchering poultry, rabbit, lamb, goat, and pork" includes content: From muscle to meat, from muscle to meat, tools and equipment, butchering methods, butchering methods, pre slaughter conditions and general slaughter techniques, chicken butchering, rabbit slaughtering.
191p
muasambanhan06
03-02-2024
7
1
Download
-
Part 2 book "Selenium in pig nutrition and health" includes content: Selenium in boar nutrition; selenium in piglet nutrition; selenium and pork meat quality - muscle redox status, selenium, sulphur amino acids and beyond; selenium and immunity; looking ahead - from the past to the future.
204p
muasambanhan03
02-01-2024
6
2
Download
-
Ebook Handbook of meat, poultry and seafood quality: Part 2 includes content: Shelf life of fresh and frozen pork, packaging of (fresh and frozen) pork, poultry meat flavor, poultry quality and tainting, microbiological and sensory properties of fresh and frozenpoultry, quality indicators in poultry products, shelf life of fresh and frozen poultry, packaging of fresh and frozen poultry,... and other contents.
255p
oursky08
01-11-2023
3
2
Download
-
Part 1 book "Gaining the edge in pork and poultry production" includes content: Recent developments in energy and amino acid nutrition of pigs; pork quality - meeting the consumers’ needs, considerations on the environmental impact of minerals in manure from pigs - strategies to minimise environmental load by nutrition and management, trace mineral nutrition for the modern genotype, managing meat production and efficiency - the key to competitiveness in the pig industry,... and other contents.
155p
oursky07
23-10-2023
5
3
Download
-
Part 1 book "Achieving sustainable production of pig meat (Vol 1 - Safety, quality and sustainability)" includes content: Zoonoses associated with pigs, salmonella control in pig production, dealing with the challenge of antibiotic resistance in pig production, detecting veterinary drug residues in pork, producing consistent quality meat from the modern pig.
135p
oursky06
13-10-2023
9
3
Download
-
Part 2 book "Achieving sustainable production of pig meat (Vol 1 - Safety, quality and sustainability)" includes content: Factors affecting pork flavour, factors affecting the colour and texture of pig meat, nutritional composition and the value of pig meat, assessing the environmental impact of swine production, nutritional strategies to reduce emissions from waste in pig production, organic pig production systems, welfare and sustainability.
156p
oursky06
13-10-2023
4
3
Download
-
The projected rise in the global human population and the anticipated increase in demand for meat and animal products, albeit with a greatly reduced environmental footprint, offers a difficult set of challenges to the livestock sector.
14p
vifriedrich
25-08-2023
3
2
Download
-
Continued part 1, part 2 of ebook "Advanced professional cooking" provides readers with contents including: Chapter 8 - Beef, lamb, pork, and veal; Chapter 9 - Miscellaneous meats; Chapter 10 - Vegetables; Chapter 11 - Cold foods;...
311p
lytamnguyet
04-08-2023
8
5
Download
-
Ebook "Thai noodles and snacks" contains everything you need to create over 30 of your favorite authentic Thai snacks and noodles. This cookbook is sure to be a hit in your kitchen and contains instructions for dips, sauces, condiments, noodles, soups, seafood, poultry, vegetables, meats, and snacks. Recipes include: pad Thai, tender beef noodle soup, spring rolls, golden cups, spicy pork satay, steamed prawn dumplings, Thai crab cakes, steamed mussels with lemongrass, and much more!
66p
lytamnguyet
04-08-2023
8
4
Download
-
The study provides a perfect example of the production technology of bringing and drying meat products to ensure food hygiene and safety for consumers, contributing to promoting the domestic meat processing industry to develop in the direction of industrialization, safety, and integration.
11p
viwolverine
11-07-2023
7
4
Download
-
Improving meat quality is a high priority for the pork industry to satisfy consumers’ preferences. GWAS have become a state-of-the-art approach to genetically improve economically important traits. However, GWAS focused on pork quality are still relatively rare.
12p
vinarcissa
21-03-2023
3
1
Download
-
One of the most commonly used quality measurements of pork is pH measured 24 h after slaughter. The most probable mode of inheritance for this trait is oligogenic with several known major genes, such as PRKAG3.
15p
vinarcissa
21-03-2023
1
1
Download
-
Drip loss is a key aspect of meat quality. Transcriptome profiles of muscle with divergent drip loss would offer important insight into the genetic factors responsible for the trait. Our study revealed some GO terms, pathways and potential candidate genes affecting drip loss. It provides crucial information to understand the molecular mechanism of drip loss, and would be of help for improving meat quality of pigs.
9p
vihagrid
30-01-2023
7
3
Download
-
Chapter 11 - Cooking meats and game. This chapter presents basic cooking methods as they apply to beef, lamb, veal, pork, and game such as venison. It is important that you have read and understood the basic material in Chapter 10, especially the sections on matching particular cuts to appropriate cooking methods and on testing for doneness.
18p
runordie9
27-09-2022
13
4
Download
-
Several investigations contributed to developing the Electrical Resistivity Spectroscopy equipment used to evaluate meat standards. In the prior research, a method for effectively calculating the power resistance spectra of pork meat was devised. This method was successfully implemented. Electrodes fabricated from medical knitting needles and the term means syringes were used in this study to measure the energy-dispersive spectra of flesh.
10p
vibentley
08-09-2022
20
4
Download
-
Pork meat that treated by KNO3 looks like fresh one that human eyes cannot classify in the real life. The consumption of spoiled meat that treated by KNO3 will make a higher chance to get cancer in human body because of the changing from Nitrate to Nitrite inside the body. The automatic impedance measurement of meat has been developed and showed that this system can detect the existing of KNO3 inside the meat.
9p
viirenerosenfeld
26-05-2022
12
1
Download
-
Livestock production aims to provide meats of high and consistent eating quality. Insufficient intramuscular (IM) fat and excessive subcutaneous (SC) fat are paramount pork quality challenges. IM fat and SC fat, which are modulated by the adipogenesis of IM and SC adipocytes, play key roles in pork quality.
13p
visilicon2711
20-08-2021
8
1
Download
-
In this study, a total of 380 raw meat samples (pork, beef, and chicken) were collected randomly from traditional markets in Ho Chi Minh City (Vietnam). Salmonella strains were isolated by cultivation methods according to ISO 6579-1:2017, and subsequently confirmed by PCR method (TCVN 8342:2010).
11p
chauchaungayxua12
11-07-2021
8
1
Download
-
Intramuscular fat (IMF) is associated with meat quality and insulin resistance in animals. Research on genetic mechanism of IMF decomposition has positive meaning to pork quality and diseases such as obesity and type 2 diabetes treatment.
12p
vilichoo2711
25-06-2021
15
1
Download
-
The objectives of the thesis: Identify Salmonella isolated from pork, beef, and chicken meat at the retail markets in Hanoi. Determining antibiotic resistance characteristics of isolated Salmonella.
26p
extraenglish
24-05-2021
28
3
Download
CHỦ ĐỀ BẠN MUỐN TÌM
![](images/graphics/blank.gif)