Meat Quality
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This book covers factors affecting meat quality from the growth of animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep. This comprehensive book covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality.

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Produktbeschreibung
This book covers factors affecting meat quality from the growth of animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep. This comprehensive book covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality.
Autorenporträt
Wies¿aw Przybylski is the professorial head of the Department of Food Gastronomy and Food Hygiene in the Faculty of Human Nutrition and Consumer Sciences at the Warsaw University of Life Sciences. He was vice dean for research for four years (2008-2012). He studied at the Pedagogical-Agricultural University in Siedlce and received a master's in animal science. He earned a PhD in animal science and then completed a 10-month postdoc scientific practice at the Station of Research of Meat in Theix and at the Station of Quantitative and Applied Genetics in Jouy en Josas (near Paris) of INRA (the Institut National de la Recherche Agronomique) in France. He has authored 265 publications and 5 books for secondary schools and universities. His areas of research interest are the effect of environmental and genetic factors on meat quality, traditional foods, and applications of multidimensional statistical methods in food technology. David L. Hopkins has two degrees from the University of Melbourne and earned his PhD at the University of New England focusing on biochemical mechanisms responsible for tenderization of meat. He worked for the Tasmanian Department of Agriculture for six years before moving into a newly created position with NSW DPI (Centre for Red Meat and Sheep Development). As a senior principal research scientist with a focus on meat science he has built a team of people, and currently supervises three technical staff, two scientists, and also supervises postgraduate students from around the world. He is the sole meat scientist in NSW DPI and has published extensively (more than 400 papers) on meat and carcass studies. He currently sits on the editorial board of two journals and is editor in chief of the journal Meat Science.