The meat production goals of the plan have undergone several revisions . At
various times , they have been scaled up and down in articles in the official
government publications . The latest goals to be discussed were 23 . 4 billion
pounds by ...
Author: United States. Bureau of Agricultural EconomicsPublish On: 1900
STATISTICS OF MEAT PRODUCTION , CONSUMPTION AND FOREIGN TRADE
OF TIE UNITED STATES 1900-1930 Estimates of total livestock slaughter and
production and consumption of meats in the United States were prepared and ...
Author: United States. Bureau of Agricultural Economics
Author: USDA Inter-Agency Work Group on Range ProductionPublish On: 1974
Education Surpluses of the last four decades have caused us to take our
agricultural abundance -- and our production capabilities for granted . Red meat production is no exception . Thus , we have not been as innovative as we could
Author: USDA Inter-Agency Work Group on Range Production
In more recent years the output of stewers , duck , and other fowl has remained
static or trended downward while broiler and turkey meat production has greatly
expanded . Expansion of the number of broilers and turkeys was not at the ...
Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production.
Author: Osman Mahgoub
Category: Technology & Engineering
Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.
The appendices include lists of scenes showing meat processing as well as pig farming. The book has grown out of Dr. Salime Ikram's dissertation at Cambridge University.
Author: Salima Ikram
Publisher: Peeters Publishers
Choise Cuts: Meat Production in Ancient Egypt is a book about all aspects of meat processing in ancient Egypt. The book lists and examines the different types of meat consumed by the Egyptians: poultry, fish, and mammal, and their immediate by-products, such as blood and fat. The author discusses how each type of animal was slaughtered and processed for either immediate consumption or stored for later use, using pictorial, artefactual, textual, woodarchaeological, ethnographic and experimental evidence. Slaughter, jointing, and general processing locations are discussed, as well as storage locations, vessels used for storage, and transportation of animals as well as processed meat products. The book concludes with an attempt to determine how much meat was consumed in ancient Egypt, by whom, and what type. The appendices include lists of scenes showing meat processing as well as pig farming. The book has grown out of Dr. Salime Ikram's dissertation at Cambridge University. She now teaches Egyptology at the American University in Cairo, and works on excavations in Egypt and Turkey. Her specialities are daily life (especially food production) and mummification in ancient Egypt, as well as focus on faunal analysis.
The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers.
Author: Charis M. Galanakis
Publisher: Academic Press
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. This book serves as a unique resource for fully understanding the current and potential issues associated with organic meats.
Author: Steven C. Ricke
Publisher: John Wiley & Sons
Category: Health & Fitness
Consumers purchase organic meats for what they perceive as superior taste, better nutritional value, long-term health benefits, or enhanced product freshness. Many consumers also believe organic meat is safer than conventional, perhaps containing lesser amounts of pesticides or foodborne human pathogens. Organic livestock farming, which is reputed to be environmentally friendly and sustains animals in good health resulting in high quality products, has a defined standard with a greater attention to animal welfare and requiring at least 80 percent of feed grown without pesticides or artificial fertilizers. The higher guarantee of the absence of residue is certain, but the effect of organic farming on qualitative characteristics of the products is unknown. Substantial growth in organic food sales of all categories has occurred in recent years and certified organic food production has evolved into a highly regulated industry in the European Union, the United States, Canada, Japan and many other countries. "Organic Meat Production and Processing" examines in detail the challenges of production, processing and food safety of organic meat. The editors and an international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are incidences of food borne pathogens in organic beef, swine, poultry, and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. This book serves as a unique resource for fully understanding the current and potential issues associated with organic meats.
Application of risk analysis principles to the meat sector; Good practices in primary production; Animal identification practices; Traceability; Transport of slaughter animals; Ante-mortem inspection; Preslaughter handling;, Stunning and ...
Author: Samuel Jutzi
Publisher: Food & Agriculture Org.
Category: Business & Economics
Application of risk analysis principles to the meat sector; Good practices in primary production; Animal identification practices; Traceability; Transport of slaughter animals; Ante-mortem inspection; Preslaughter handling;, Stunning and slaughter methods; Post-mortem inspection; Hygiene, dressing and carcass handling; Establishments: design, facilities and equipment; Personal hygiene; Control system for processing operations: the hazard analysis and critical control point (HACCP) system; The role of governments and other regulatory athorities in meat in meat hygiene; Codex alimentarius Draft code of hygienic practice for meat.
This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products.
Author: Enda J. Cummins
Publisher: John Wiley & Sons
Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
Author: Wisconsin Live Stock Breeders' AssociationPublish On: 1913
High priced land is no barrier to profitable beef production . trace out these things
, it takes us into the systems and methods of farming , into the cost of living in the
city , into the field of politics , into our export trade , and even our relations with ...
Author: Wisconsin Live Stock Breeders' Association
This book documents the harmful effects of factory farming in both industrialized and developing countries and explains the range of problems it can cause.
Author: Danielle Nierenberg
Publisher: Worldwatch Institute
Category: Technology & Engineering
This book documents the harmful effects of factory farming in both industrialized and developing countries and explains the range of problems it can cause. From transmission of disease and loss of livestock diversity to hazardous and unsanitary processing methods, it shows clearly why factory farming is an unsafe, inhumane, and ecologically disruptive form of meat production. Also shows how the individual can make a difference by supporting local, organic, or pasture-raised animal products.
Methods and Aims of Bull Beef Production in Germany with Special Reference to
Quality J. H. WENIGER and D. STEINHAUF Institute of Animal Husbandry and
Genetics , University of Göttingen , West Germany CATTLE POPULATION and ...
Chickenizing Farms and Food explores the limits of some popular alternatives to industrial farming, including organic production, nonmeat diets, locavorism, and small-scale agriculture.
Author: Ellen K. Silbergeld
Publisher: JHU Press
Chickenizing Farms and Food explores the limits of some popular alternatives to industrial farming, including organic production, nonmeat diets, locavorism, and small-scale agriculture. Silbergeld’s provocative but pragmatic call to action is tempered by real challenges: how can we ensure a safe and accessible food system that can feed everyone, including consumers in developing countries with new tastes for western diets, without hurting workers, sickening consumers, and undermining some of our most powerful medicines?