Name: The Problem of Dark-Cutting in Beef (en Inglés)
Price: 268850.00 CLP
Availability: InStock
Author: Hood, D. E. ; Tarrant, P. V.
ISBN: 9789400983243

portada The Problem of Dark-Cutting in Beef (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Hood, D. E. ; Tarrant, P. V.

Idioma

Inglés

N° páginas

504

Encuadernación

Tapa Blanda

Dimensiones

23.4 x 15.6 x 2.6 cm

Peso

0.72 kg.

ISBN13

9789400983243

Categorías

Tecnología alimentaria
Industria pecuaria

The Problem of Dark-Cutting in Beef (en Inglés)

Hood, D. E. ; Tarrant, P. V. (Autor) · Springer · Tapa Blanda

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Reseña del libro "The Problem of Dark-Cutting in Beef (en Inglés)"

This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.