Applied Muscle Biology and Meat Science by Ph.D., Min Du,Richard J. McCormick

By Ph.D., Min Du,Richard J. McCormick

Many of the problems that meat and animal scientists face while trying to deal with particular problems—such as pressure susceptibility and terrible meat caliber in swine—stem from a scarcity of knowing of the underlying organic mechanisms that force muscle development, metabolism, and its conversion to meat. This ebook offers present wisdom approximately skeletal muscle and meat, and serves as a platform for additional research of particular technical issues.

Applied Muscle Biology and Meat Science outlines the super strides made within the box of muscle biology lately, rather relating the knowledge of the mechanisms that regulate skeletal muscle development and improvement. With a exclusive overseas staff of members, this article discusses the effect those components have on meat construction and caliber with all over the world applicability.

This state-of-the-science reference covers a variety of themes in muscle biology and meat technology, together with genetic choice, muscle constitution and improvement, muscle protein turnover and meat tenderization, meat caliber, collagen, colour, lipid, and meat defense. With nearly eighty five illustrations and tables, the textual content specializes in organic alterations and the right administration concepts for meat animals.

Given contemporary advancements in power charges and distribution and alterations within the commodities markets pushed by way of the call for for biofuels, the demanding situations for animal construction agriculture will basically raise. This useful textual content furthers knowing of the underlying organic mechanisms which are regarding animal and meat production--an realizing that might play an necessary position in fixing today’s demanding situations.

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