By R. A. Lawrie, David Ledward
Lawrie's Meat technology has validated itself as a customary paintings for either scholars and execs within the meat undefined. Its uncomplicated topic is still the vital significance of biochemistry in knowing the construction, garage, processing, and consuming caliber of meat. At a time while loads controversy surrounds meat creation and nutrition, the 7th edition provides a transparent consultant that takes the reader from the expansion and improvement of meat animals, during the conversion of muscle to meat, to the purpose of intake. The 7th variation comprises info of important advances in meat technology that experience taken position some time past 8 years, particularly in parts of consuming caliber of meat and meat biochemistry.
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Lawrie's Meat technology has confirmed itself as a typical paintings for either scholars and execs within the meat undefined. Its simple subject matter is still the significant significance of biochemistry in knowing the construction, garage, processing, and consuming caliber of meat. At a time while loads controversy surrounds meat construction and nutrition, the 7th edition provides a transparent consultant that takes the reader from the expansion and improvement of meat animals, throughout the conversion of muscle to meat, to the purpose of intake.
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Additional resources for Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)
Under such conditions, body temperatures are maintained. Nevertheless, the body temperature of certain small mammals can be depressed below the freezing point without causing death (Smith, 1958). In an environment of low temperature the development of many animals is prolonged (Pearse, 1939): under high temperatures it is frequently retarded in unadapted stock. A variable temperature has a greater stimulatory effect on metabolism than those which are uniformly low or high (Ogle and Mills, 1933).
1985). 2, after Kunkel, 1961; Sellier, 1994). There are indications that there exist genetically determined differences in the requirement for essential nutrients by domestic animals, such as vitamin D (Johnson and Palmer, 1939) and pantothenic acid (Gregory and Dickerson, 1952). A most important aspect of genetic variability is that determining the balance of endocrine control of growth and development. In this context, Baird et al. (1952) showed that the pituitary glands of a group of fast-growing pigs contained significantly greater amounts of growth hormone than those of a corresponding group of slow-growing pigs.
They feed well on the bushveld and are able to consume the foliage of both trees and bushes. , 2005). The water buffalo is a species which shows considerable promise. The world population of buffalo is already one-ninth of that of cattle; in the Amazon basin they are increasing at 10 per cent per year (Ross Cockrill, 1975). The eating quality of the meat is similar to that of beef (Jocsimovic, 1969); and, indeed, may be preferred 12 Lawrie’s meat science in some areas. Having less fat, the flesh of the water buffalo conforms to current trends.