Pork Quality
Genetic and Metabolic Factors.
Published on 1. January 1993
Book
Hardback
368 pages
978-0-85198-836-8 (ISBN)
Description
This book deals with the quality of pork and pork products.
More details
Language
English
Place of publication
Wallingford
United Kingdom
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
ISBN-13
978-0-85198-836-8 (9780851988368)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Content
1: Introduction to the Project and the Workshop 2: An Overview of Production, Slaughter and Processing Factors that Effect Pork Quality - General Review 3: Genetics of Porcine Stress Syndrome and Association with Oedema Disease 4: Pig Gene Identification - A Review 5: Breeding for Pork Quality 6: Pig Behaviour 7: Physiology and Pork Quality - Review 8: Growth Physiology and Post-mortem metabolism in Porcine Muscle 9: Muscle-Fiber Characteristics in Pigs and Relationships to Meat-quality Parameters - Review 10: Calcium (Ca2+) Regulation in Porcine Skeletal Muscle - Review 11: Cell Membrane Fluidity and Pig Meat Quality 12: Quality of Fresh Pork - Review 13: Processed Pork - Technology Parameters Related to Type of Raw Material - Review 14: Water and Fat Distribution in Pork in Relation to Sensory Properties 15: Relationships Between Halothane Sensitivity, Carcass Quality and Meat Quality in Belgian Slaughter Pigs 16: Paleness, Softness and Exudation in Pork - Review