Global Vet & Co

Environmental Physiology Of Livestock

Name: Environmental Physiology Of Livestock
Brand: Global Vet & Co
Price: 210.00 HKD
Availability: InStock

HK$210.00

促销售罄

结账时计算的运费。

Environmental Physiology Of Livestock

Professional Veterinary E-Book - Instant PDF Download

Comprehensive veterinary reference covering environmental physiology of livestock. This digital edition provides in-depth coverage suitable for veterinarians, veterinary students, technicians, and animal health professionals.

Key Features:

Instant digital download after purchase
High-quality PDF format - works on all devices
Fully searchable text for quick clinical reference
Printable pages for study and practice use

Category: Basic Sciences

Published by Global Vet and Co Ltd.

🔒

Sample Preview

The full PDF is available after purchase. Instant download. Lifetime access. Read on any device.

Trusted by 4,000+ veterinary professionals worldwide.

Front Cover (p.1)
Contents (p.7)
Preface (p.11)
Editor (p.13)
Contributors (p.17)
Chapter 1: Meat Industries: Characteristics and Manufacturing Processes (p.23)
Chapter 2: Muscle Biology (p.55)
Chapter 3: Meat Composition (p.65)
Chapter 4: Postmortem Muscle Chemistry (p.83)
Chapter 5: Meat Color (p.101)
Chapter 6: Flavors and Flavor Generation of Meat Products (p.127)
Chapter 7: Analytical Methods for Meat and Meat Products (p.159)
Chapter 8: Recent Advances in Meat Quality Assessment (p.181)
Chapter 9: Beef Texture and Juiciness (p.197)
Chapter 10: Sensory Evaluation of Muscle Foods (p.227)
Chapter 11: Meat and Functional Foods (p.245)
Chapter 12: Meat Species Identification (p.269)
Chapter 13: Sources and Control of Microbial Contamination on Red Meat (p.297)
Chapter 14: Application of Proteomics to Understand Meat Quality (p.307)
Chapter 15: Antemortem Handling (p.323)
Chapter 16: Postmortem Handling (p.335)
Chapter 17: Electrical Stimulation in Meat Processing (p.343)
Chapter 18: Carcass Evaluation (p.353)
Chapter 19: Chilling and Freezing Meat (p.377)
Chapter 20: Irradiation of Meat (p.401)
Chapter 21: Slaughtering Operations and Equipment (p.427)
Chapter 22: A Review of Kosher Laws with an Emphasis on Meat and Meat Products (p.435)
Chapter 23: Meat Emulsions (p.467)
Chapter 24: Mechanical Deboning (p.477)
Chapter 25: Breading (p.489)
Chapter 26: Marination: Ingredient Technology (p.499)
Chapter 27: Marination: Processing Technology (p.515)
Chapter 28: Drying: Principles and Applications (p.525)
Chapter 29: Thermal Technology (p.543)
Chapter 30: Meat-Curing Technology (p.551)
Chapter 31: Meat-Smoking Technology (p.567)
Chapter 32: Meat Fermentation (p.577)
Chapter 33: Nonmeat Ingredients and Additives (p.593)
Chapter 34: Meat and Meat Products (p.611)
Chapter 35: Meat and Commerce in the United States: : Label Requirements and Purchase Specifications (p.625)
Chapter 36: Safe Practices for Sausage Production in the United States (p.639)
Chapter 37: Mold-Ripened Sausages (p.667)
Chapter 38: Chinese Sausages (p.683)
Chapter 39: Dry-Cured Ham (p.693)
Chapter 40: Turkish Pastirma: A Dry-Cured Beef Product (p.709)
Chapter 41: An Overview on Meat Safety in the United States (p.721)
Chapter 42: Sanitation Performance Standards (p.735)
Chapter 43: Hazard Analysis and Critical Control Point System (p.761)
Chapter 44: Shelf-Stable Processed Meat Products (p.789)
Chapter 45: Not Shelf-Stable Processed Meat Products (p.811)
Chapter 46: Processing Raw Products: Safety Requirements in the United States (p.849)
Chapter 47: Ground Meat Processing and Safety (p.885)
Chapter 48: Guidance on Meat Establishment Facilities and Equipment (p.901)
Chapter 49: Sanitation of Food-Processing Equipment (p.923)
Chapter 50: Enforcement Tools for Meat in Commerce in the United States (p.937)
Chapter 51: Meat Processing and Workers’ Safety (p.949)
Appendix I: A Discussion of Stunned and Nonstunned Slaughter (p.963)
Back Cover (p.979)