Pages: 304 pages
Publisher: CABI Publishing
Edition: (February 18, 1999)
Language: English
ISBN-10: 085199296X
ISBN-13: 978-0851992969
Format : PDF
Size: 2 MB
Description
New animal production techniques are applying research on animal health to deliver high quality meat while simultaneously promoting animal welfare. This book provides a general review of current findings on the welfare of farmed animals and fish, and it emphasizes issues related to meat quality. Ideal for graduate level courses in animal welfare or meat science, the book is also a valuable resource for a wide range of readers in animal, veterinary and food sciences, and in applied ethology
Provides a general review of current knowledge of the welfare of farmed animals, including fish, as this impacts upon meat quality. Represents a textbook for graduate level courses in animal welfare or meat science, but will also be of interest to a wide range of readers in animal, veterinary and food sciences and applied ethology. DLC: Animal welfare.
Contents
Animal Welfare and the Meat MarketLivestock Presentation and Welfare before SlaughterSolving Livestock Handling Problems in Slaughter PlantsPhysiology of Stress, Distress, Stunning and SlaughterMuscle Structure, Exercise and MetabolismPost-mortem Muscle Metabolism and Meat QualityCattleSheepPigsPoultryFishProcessed MeatsStunning & SlaughterStunning & Meat QualityCaring for Animals and for Quality
Enjoy! :up:
Last edited by a moderator:
