'Meat quality' diaporamas de présentation

Three Primary Pork Industry Organizations

Three Primary Pork Industry Organizations. National Pork Producers Council (NPPC) National Pork Board (NPB) U.S. Meat Export Federation (USMEF). National Pork Producers Council. National Swine Growers Council - voluntary organization organized in mid 1950s

1.06k views • 91 slides

1. What are the guides to meat quality? (V-155)

1. What are the guides to meat quality? (V-155). 1. What are the guides to meat quality? Government grades and manufacturer or retailer brands are guides to quality. 2. Is all beef required to have a government grade stamped on it? (V-156).

969 views • 80 slides

Effects of Handling Procedures and Transport Conditions on Welfare and Meat Quality of Pigs

Effects of Handling Procedures and Transport Conditions on Welfare and Meat Quality of Pigs Tina Widowski Department of Animal & Poultry Science, University of Guelph. ~31.5 million pigs were marketed in Canada in 2008 (Stats Canada)

726 views • 61 slides

The Quest for the Best A nimal: Genetics for the Future

The Quest for the Best A nimal: Genetics for the Future. Frikkie Neser & Michiel Scholtz. The Dilemma with the Cattle Stud Industry :

1.19k views • 54 slides

QUALITY OF HALAL MEAT

QUALITY OF HALAL MEAT. Dr. Javaid Aziz Awan Country Director, Islamic Food and Nutrition Council of America, Faisalabad. Presented at Halal Research Council Conference www.halalrc.org Held at Expo Centre, Lahore - Pakistan. About IFANCA? Islamic Food and Nutrition Council of America.

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Swine Health Ambient Control Constructions Social-Economy Vegetal Production Etc ...

578 views • 49 slides

Physical Preservation of Meat

Physical Preservation of Meat. https://www.youtube.com/watch?v=AulCuXNjl94 (Preservation methods) https://www.youtube.com/watch?v=epP-CP1fKu0 (maillard reaction) https://www.youtube.com/watch?v=rEvQD8V9Des (Browning in Apple) https://www.youtube.com/watch?v=i4VgOKIJC9A (Cryogenic)

459 views • 44 slides

Pork Quality

Pork Quality. Prepared By: Dr. Elisabeth Huff Lonergan Iowa State University. What is Pork Quality ?. Summation of those attributes that make pork desirable as a human food. Pork Quality. Processing Characteristics Sensory Characteristics Safety Nutritional Value Animal Welfare

642 views • 38 slides

Pia M. Nissen Dept. of Food Science Faculty of Agricultural Sciences The University of Aarhus

The importance of prenatal events for postnatal muscle growth in relation to the quality of muscle based foods. Pia M. Nissen Dept. of Food Science Faculty of Agricultural Sciences The University of Aarhus Denmark.

442 views • 36 slides

577 views • 34 slides

MEAT QUALITY

MEAT QUALITY. Meat and Slaughter By-Products Technology. MEAT QUALITY. What is meat quality? Perception of quality What factors are known to affect it? What are the challenges and opportunities? Summary. What is meat quality?. No universal definition

513 views • 30 slides

Dr. K. SUSHMA, M.V.Sc ASSISTANT PROFESSOR

EFFECT OF DIFFERENT DIETARY LEVELS OF SELENIUM ON IMMUNITY AND KEEPING QUALITY OF MEAT IN GROWING NELLORE RAM LAMBS. Dr. K. SUSHMA, M.V.Sc ASSISTANT PROFESSOR. INTRODUCTION Sheep and goat are the species of economic value to the small and marginal farmers and landless labour in India.

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Re-visiting Conjoint

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WELCOME to EMFOL

WELCOME to EMFOL. EM Food of Life Introductory Module , UAB 2014. Why focus on food?. 1 billion hungry people. 65% of the world's population live in countries where overweight and obesity kills more people than underweight. Why animal derived foods?. Why Erasmus Mundus?.

276 views • 21 slides

FACTORS INFLUENCING MEAT QUALITY: ANTEMORTEM

FACTORS INFLUENCING MEAT QUALITY: ANTEMORTEM. Meat and Slaughter By-Products Technology. FACTORS INFLUENCING QUALITY OF MEAT; ANTEMORTEM. Genetics and breeding Sex Nutrition Age at slaughter Climatic conditions Diseases Transportation. Genetics and breeding. The genetic influences

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WORK PROGRAMME 2005-2006 FOR 5 TH PRIORITY ON THE 6FP

WORK PROGRAMME 2005-2006 FOR 5 TH PRIORITY ON THE 6FP. Area 6: Safer and environmental friendly methods and technologies and healthier food stuffs. Topic 6.8.: Improved rabbit production (STREP).

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Growth, Composition and Meat Quality

Growth, Composition and Meat Quality. ANSC 590 ANIMAL GROWTH AND DEVELOPMENT. USDA GRADING. Quality versus Yield Definition(s)- provide uniform standards Table 12.1 Factors Affecting Quality Grades Kind, Class and Grade Maturity (Figure 12.2) Marbling relationship to palatability

870 views • 15 slides

Lamb Slaughter: From Kill to Chill Steven Brankle, Tom Finney, Summer Heyerly

Lamb Slaughter: From Kill to Chill Steven Brankle, Tom Finney, Summer Heyerly. Pre-Slaughter Handling Facility.

155 views • 15 slides

Introduction Food shortage is not only due to failure to produce enough amount per capita

Reduction of post-slaughter beef loss and application of HACCP in Meat processing centres in Ethiopia PhD Proposal Melese Abdisa. Introduction Food shortage is not only due to failure to produce enough amount per capita It is aggravated when the product is affected by

262 views • 12 slides

Main directions

Main directions. Efficient utilisation of the feed resources with unknown feeding potential and/or of the newly identified ones ;. Impact of feeding on animal welfare and health ;. Improvement of animal products quality (meat );.

152 views • 5 slides