{"product_id":"environmental-physiology-of-livestock","title":"Environmental Physiology Of Livestock","description":"\u003ch2\u003eEnvironmental Physiology Of Livestock\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eProfessional Veterinary E-Book - Instant PDF Download\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eComprehensive veterinary reference covering environmental physiology of livestock. This digital edition provides in-depth coverage suitable for veterinarians, veterinary students, technicians, and animal health professionals.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eInstant digital download after purchase\u003c\/li\u003e\n\u003cli\u003eHigh-quality PDF format - works on all devices\u003c\/li\u003e\n\u003cli\u003eFully searchable text for quick clinical reference\u003c\/li\u003e\n\u003cli\u003ePrintable pages for study and practice use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCategory:\u003c\/strong\u003e Basic Sciences\u003c\/p\u003e\u003cp\u003e\u003cem\u003ePublished by Global Vet and Co Ltd.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eTable of Contents\u003c\/h3\u003e\n\u003cdiv class=\"gvc-locked-preview\"\u003e\n  \u003cdiv class=\"gvc-locked-icon\"\u003e🔒\u003c\/div\u003e\n  \u003ch3\u003eSample Preview\u003c\/h3\u003e\n  \u003cp\u003eThe full PDF is available after purchase. Instant download. Lifetime access. Read on any device.\u003c\/p\u003e\n  \u003cp class=\"gvc-locked-meta\"\u003eTrusted by 4,000+ veterinary professionals worldwide.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cul\u003e\n\u003cli\u003eFront Cover (p.1)\u003c\/li\u003e\n\u003cli\u003eContents\n (p.7)\u003c\/li\u003e\n\u003cli\u003ePreface\n (p.11)\u003c\/li\u003e\n\u003cli\u003eEditor\n (p.13)\u003c\/li\u003e\n\u003cli\u003eContributors   (p.17)\u003c\/li\u003e\n\u003cli\u003eChapter 1: Meat Industries: Characteristics and Manufacturing Processes\n (p.23)\u003c\/li\u003e\n\u003cli\u003eChapter 2: Muscle Biology\n (p.55)\u003c\/li\u003e\n\u003cli\u003eChapter 3: Meat Composition\n (p.65)\u003c\/li\u003e\n\u003cli\u003eChapter 4: Postmortem Muscle Chemistry\n (p.83)\u003c\/li\u003e\n\u003cli\u003eChapter 5: Meat Color\n (p.101)\u003c\/li\u003e\n\u003cli\u003eChapter 6: Flavors and Flavor Generation of Meat Products\n (p.127)\u003c\/li\u003e\n\u003cli\u003eChapter 7: Analytical Methods for Meat and Meat Products\n (p.159)\u003c\/li\u003e\n\u003cli\u003eChapter 8: Recent Advances in Meat Quality Assessment  (p.181)\u003c\/li\u003e\n\u003cli\u003eChapter 9: Beef Texture and Juiciness\n (p.197)\u003c\/li\u003e\n\u003cli\u003eChapter 10: Sensory Evaluation of Muscle Foods\n (p.227)\u003c\/li\u003e\n\u003cli\u003eChapter 11: Meat and Functional Foods\n (p.245)\u003c\/li\u003e\n\u003cli\u003eChapter 12: Meat Species Identification\n (p.269)\u003c\/li\u003e\n\u003cli\u003eChapter 13: Sources and Control of Microbial Contamination on Red Meat\n (p.297)\u003c\/li\u003e\n\u003cli\u003eChapter 14: Application of Proteomics to Understand Meat Quality\n (p.307)\u003c\/li\u003e\n\u003cli\u003eChapter 15: Antemortem Handling\n (p.323)\u003c\/li\u003e\n\u003cli\u003eChapter 16: Postmortem Handling\n (p.335)\u003c\/li\u003e\n\u003cli\u003eChapter 17: Electrical Stimulation in Meat Processing\n (p.343)\u003c\/li\u003e\n\u003cli\u003eChapter 18: Carcass Evaluation\n (p.353)\u003c\/li\u003e\n\u003cli\u003eChapter 19: Chilling and Freezing Meat\n (p.377)\u003c\/li\u003e\n\u003cli\u003eChapter 20: Irradiation of Meat\n (p.401)\u003c\/li\u003e\n\u003cli\u003eChapter 21: Slaughtering Operations and Equipment  (p.427)\u003c\/li\u003e\n\u003cli\u003eChapter 22: A Review of Kosher Laws with an Emphasis on Meat and Meat Products  (p.435)\u003c\/li\u003e\n\u003cli\u003eChapter 23: Meat Emulsions\n (p.467)\u003c\/li\u003e\n\u003cli\u003eChapter 24: Mechanical Deboning\n (p.477)\u003c\/li\u003e\n\u003cli\u003eChapter 25: Breading\n (p.489)\u003c\/li\u003e\n\u003cli\u003eChapter 26: Marination: Ingredient Technology\n (p.499)\u003c\/li\u003e\n\u003cli\u003eChapter 27: Marination: Processing Technology\n (p.515)\u003c\/li\u003e\n\u003cli\u003eChapter 28: Drying: Principles and Applications   (p.525)\u003c\/li\u003e\n\u003cli\u003eChapter 29: Thermal Technology\n (p.543)\u003c\/li\u003e\n\u003cli\u003eChapter 30: Meat-Curing Technology\n (p.551)\u003c\/li\u003e\n\u003cli\u003eChapter 31: Meat-Smoking Technology\n (p.567)\u003c\/li\u003e\n\u003cli\u003eChapter 32: Meat Fermentation\n (p.577)\u003c\/li\u003e\n\u003cli\u003eChapter 33: Nonmeat Ingredients and Additives\n (p.593)\u003c\/li\u003e\n\u003cli\u003eChapter 34: Meat and Meat Products\n (p.611)\u003c\/li\u003e\n\u003cli\u003eChapter 35: Meat and Commerce in the United States:\n: Label Requirements and Purchase Specifications (p.625)\u003c\/li\u003e\n\u003cli\u003eChapter 36: Safe Practices for Sausage Production in the United States\n (p.639)\u003c\/li\u003e\n\u003cli\u003eChapter 37: Mold-Ripened Sausages\n (p.667)\u003c\/li\u003e\n\u003cli\u003eChapter 38: Chinese Sausages\n (p.683)\u003c\/li\u003e\n\u003cli\u003eChapter 39: Dry-Cured Ham\n (p.693)\u003c\/li\u003e\n\u003cli\u003eChapter 40: Turkish Pastirma: A Dry-Cured Beef Product\n (p.709)\u003c\/li\u003e\n\u003cli\u003eChapter 41: An Overview on Meat Safety in the United States\n (p.721)\u003c\/li\u003e\n\u003cli\u003eChapter 42: Sanitation Performance Standards  (p.735)\u003c\/li\u003e\n\u003cli\u003eChapter 43: Hazard Analysis and Critical Control Point System\n (p.761)\u003c\/li\u003e\n\u003cli\u003eChapter 44: Shelf-Stable Processed Meat Products\n (p.789)\u003c\/li\u003e\n\u003cli\u003eChapter 45: Not Shelf-Stable Processed Meat Products\n (p.811)\u003c\/li\u003e\n\u003cli\u003eChapter 46: Processing Raw Products: Safety Requirements in the United States\n (p.849)\u003c\/li\u003e\n\u003cli\u003eChapter 47: Ground Meat Processing and Safety\n (p.885)\u003c\/li\u003e\n\u003cli\u003eChapter 48: Guidance on Meat Establishment Facilities and Equipment\n (p.901)\u003c\/li\u003e\n\u003cli\u003eChapter 49: Sanitation of Food-Processing Equipment\n (p.923)\u003c\/li\u003e\n\u003cli\u003eChapter 50: Enforcement Tools for Meat in Commerce in the United States\n (p.937)\u003c\/li\u003e\n\u003cli\u003eChapter 51: Meat Processing and Workers’ Safety\n (p.949)\u003c\/li\u003e\n\u003cli\u003eAppendix I: A Discussion of Stunned and Nonstunned Slaughter\n (p.963)\u003c\/li\u003e\n\u003cli\u003eBack Cover (p.979)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\n\u003cdiv style=\"margin:20px 0;\"\u003e\n\u003ch3\u003ePreview This Book (First 20 Pages)\u003c\/h3\u003e\n\n\u003cp style=\"font-size:12px;color:#666;margin-top:4px;\"\u003eScroll through the preview above to see the first 20 pages of this book.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e🔗 Download Link:\u003c\/strong\u003e \u003c\/p\u003e","brand":"Global Vet \u0026 Co","offers":[{"title":"Default Title","offer_id":51226965705019,"sku":null,"price":210.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/3062\/5083\/files\/environmental-physiology-of-livestock_HD.png?v=1780504945","url":"https:\/\/globalvetco.com\/zh\/products\/environmental-physiology-of-livestock","provider":"Global Vet \u0026 Co Ltd","version":"1.0","type":"link"}