Handbook of Beef Safety and Quality, Adams, Carrie
Автор: Adams, Carrie Название: Handbook of Beef Safety and Quality ISBN: 1560223243 ISBN-13(EAN): 9781560223245 Издательство: Taylor&Francis Рейтинг: Цена: 50010.00 T Наличие на складе: Нет в наличии.
Автор: Baker, Frank H. Название: Beef Cattle Science Handbook, Vol. 19 ISBN: 0367019620 ISBN-13(EAN): 9780367019624 Издательство: Taylor&Francis Рейтинг: Цена: 148010.00 T Наличие на складе: Невозможна поставка. Описание: Includes papers on genetics and selection; general anatomy and physiology; reproduction; behavior and animal welfare; feeds and nutrition; pastures, ranges, and forests; health, diseases, equipment, and environment; animal management; marketing and economics; computer use in animal enterprises; and production systems.
Название: More than Beef, Pork and Chicken ISBN: 3030054837 ISBN-13(EAN): 9783030054830 Издательство: Springer Рейтинг: Цена: 93160.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: 1. Meat in the human diet: a biosocial perspective.- 2. Meat quality, brands and consumer trends.- 3. Horsemeat: increasing quality and nutritional value.- 4. Camel carcass and meat quality characteristics.- 5. Carcass characteristics and meat quality of bison, buffalo, and yak.- 6. Carcass characteristics and meat quality of sheep and goat.- 7. Carcass traits and meat quality of rabbit, hare, guinea pig and capybara.- 8. Wild boar - Production, meat quality traits and derived products.- 9. Carcass characteristics and meat quality of deer.- 10. Carcass characteristics, meat quality and nutritional profile of pheasant, quail and Guinea fowl.- 11. Goose, Duck and Garganey.- 12. Meat production from wild kangaroo: the species, industry, carcass characteristics and meat quality traits.- 13. Exotic meats: An alternative food source.
Автор: Underly Kari Название: Art of beef cutting ISBN: 1118029577 ISBN-13(EAN): 9781118029572 Издательство: Wiley Рейтинг: Цена: 49630.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: An ideal training tool that sperfect for use in grocery stores, restaurants, foodservicecompanies and culinary schools, as well as by serious homebutchers, The Art of Beef Cutting provides clear, up-to-dateinformation on the latest meat cuts and cutting techniques.
Автор: D.E. Hood; D.E. Hood; P.V. Tarrant Название: The Problem of Dark-Cutting in Beef ISBN: 9401187029 ISBN-13(EAN): 9789401187022 Издательство: Springer Рейтинг: Цена: 81050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements.
The purpose of this Goat Raising Notebook is for anyone is to keep all your various goat breeding activities and ideas organized in one easy to find spot. Here are some simple guidelines to follow so you can make the most of using this book:
The first "Goat Information" section is for you to write out your goat's name, tattoo, breed, physical characteristics and a pedigree chart so you can track your goat raising adventures...
Most ideas are inspired by something we have seen. Use the "Medical Information" section to write down the date, nature of any illness, parasite control, testing record and a vaccination record so you can go back there to be reminded later....
The "Doe's Kidding Record" section is for you to write out THAT Doe's name, date, breed, kidding date and any important information for each Doe....
Some ideas require listing them out, the "Buck's Record Of Progeny" section is great for using this to record the year, bred to, kids and much more for you to use to keep track and refer back to this list later.....
The "Goat Record" section is so you can list out the Goat's name, breed, Identification, date of birth, weaning date, and month to month weight tracker.....and be inspired to add to your goat record....
And finally pages with a "Milk Production" section for you to make entries about month to month milk produced, yearly production and the value per pound..and much much more.
Enjoy
Автор: Charles L. Wood Название: The Kansas Beef Industry ISBN: 0700631798 ISBN-13(EAN): 9780700631797 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 31760.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book relates the modern development of the Kansas beef cattle industry, combining both the history of production—including specific business problems and the significant work in upbreeding—and an examination of the marketing aspects of the industry that became so important during the twentieth century. Sharpest focus is on the period 1890 to 1940, after the Western beef industry had passed through the transition from using the expansive, open-range method of beef production to the more rational and organized methods of today.
Wood presents a detailed discussion of the history of upbreeding. He points out the little-known fact that the fine-blooded animals—especially Herefords—that moved out from the Midwest were probably more important in stocking the ranges of the Plains and the Southwest than the many thousands of Longhorns driven from Texas. He emphasizes the interregional aspect of beef production and the unique role played by Kansas. On the threshold of the Great Plains, Kansas received cattle from both the Midwest and the Southwest for many years—upbred cattle moving South, and stocker cattle moving from the South or Southwest into Kansas for additional maturing before being shipped to the Midwest for fattening or for slaughter.
Wood also looks closely at the relationship of cattlemen to government and to big business—railroads, stockyards, and packers. He sees the cattlemen as agricultural producers and business managers, rather than as romantic, self-reliant giants of the earth. Taking issue with the popular myth that cattlemen were and are ruggedly individualistic and disdainful of outside help, Wood discusses the cattlemen's repeated demands for aid, especially during the 1930s.
Included in the book is the history of the Kansas Livestock Association, which the author credits as being one of the most significant stock associations in the West during this century. Wood sets the KLA’s growth within the context of the larger organizational revolution in the nation’s business world.
A concluding chapter surveys major developments after World War II, including the development of feedlots and irrigation, the new cross-breeding, decentralization of packers, and the advent of trucking to replace railroads. There has been scant information on these topics in the general literature of the Great Plains.
Автор: J.C. Bowman; P. Susmel Название: The Future of Beef Production in the European Community ISBN: 9400993315 ISBN-13(EAN): 9789400993310 Издательство: Springer Рейтинг: Цена: 104480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This publication contains the proceedings of a seminar held in Abano Terme, Italy on November 13 - 17, 1978, under the auspices of the Commission of the European Communities, as part of the EEC programme of co-ordination of research on improvement of beef production.
Автор: W.J. Holmes Название: Grassland Beef Production ISBN: 9400960263 ISBN-13(EAN): 9789400960268 Издательство: Springer Рейтинг: Цена: 81050.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: D.E. Hood; P.V. Tarrant Название: The Problem of Dark-Cutting in Beef ISBN: 9400983247 ISBN-13(EAN): 9789400983243 Издательство: Springer Рейтинг: Цена: 256220.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements.
Автор: Taylor M. Название: Handbook of Natural Antimicrobials for Food Safety and Quality ISBN: 008101399X ISBN-13(EAN): 9780081013991 Издательство: Elsevier Science Рейтинг: Цена: 247030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products.
Автор: Ryan, John M. Название: Guide to food safety and quality during transportation ISBN: 0128121394 ISBN-13(EAN): 9780128121399 Издательство: Elsevier Science Рейтинг: Цена: 117900.00 T Наличие на складе: Поставка под заказ. Описание: Guide to Food Safety and Quality during Transportation, Controls, Standards and Practice, Second Edition provides a solid foundation outlining logistics and delivery control solutions to protect the food transportation industry. Since its first publication, the U.S. FDA has finalized a number of Food Safety Modernization Act rules designed to improve the protection of the public from adulterants known to cause illness and death. Food shippers, carriers and receivers throughout the world are impacted as import controls have tightened. This book provides the information needed to comply with the Act’s requirements and tactics on how to achieve safety in the food supply chain. Filled with legal, liability and practical solutions, food transporters and buyers will be able to structure company-wide business practices as part of their overall food safety and quality agendas. For food safety and quality students, the book provides much needed insight into a critical, but overlooked, aspect of the food safety and food quality spectrums. This food transporter piece of the overall food safety and quality puzzle provides the linking mechanism needed to improve the supply chain communication and interdependence sought after by governmental and industry executives.
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