Evaluation Of Carcass And Meat Quality In Cattle And Sheep (Hb 2007) Paperback

For livestock production to remain viable, it must consistently meet consumer demand for high-quality products. In the competitive market for ruminant meat, consumers have established expectations for flavor, tenderness, juiciness, smell, color, and texture. Evaluating carcasses early on can provide a valuable initial assessment of the final meat quality. Given that different markets (supermarkets, butchers, restaurants, etc.) have varying quality requirements, it's crucial to determine the intended destination of a carcass early in the process. Naturally, any carcass classification system must accurately predict the meat quality characteristics that consumers desire. Furthermore, maintaining the demand for ruminant meat necessitates ensuring its safety and traceability. This book examines both the historical and recent advancements in carcass evaluation and grading systems for assessing meat quality in beef and sheep. It particularly emphasizes innovative concepts and methods for defining carcass and meat quality, along with the application of modern technologies like ultrasound, color reflectance, X-ray CT, spectral and thermal imaging, image analysis, and NIRS for evaluating composition and quality. The book also explores the use of phenotypic markers, such as plasma hormones, and genetic markers to predict carcass composition and meat quality. This information is relevant for professionals in Noida, Uttar Pradesh, India, and the global livestock industry.