The Problem of Dark-Cutting in Beef

D E Hood

ISBN 10: 9024725224 / ISBN 13: 9789024725229

Edité par Springer Sep 1981, 1981

A propos de cet article

Neuware - This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. 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. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.

N° de réf. du vendeur 9789024725229

Détails bibliographiques

• Titre: The Problem of Dark-Cutting in Beef
• Éditeur: Springer Sep 1981
• Date de parution: 1981
• Langue: anglais
• ISBN à 10 chiffres: 9024725224
• ISBN à 13 chiffres: 9789024725229
• Reliure: Buch
• État de l'article: Neu
• Dimensions: 241 L x 160 H x 36 P (en millimètres) 241 millimètres de largeur par 160 millimètres de hauteur par 36 millimètres de profondeur
• Poids: 1028 grammes

A propos de ce titre

Synopsis

This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. 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. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.