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Animal Welfare And Meat Science

By: Gregory, Neville G.
Contributor(s): Grandin, Temple.
Material type: materialTypeLabelBookPublisher: UK: CABI; 1998Edition: 1st ed.Description: 304 p.ISBN: 085199296X (hardcover); 9780851992969 (hardcover).Subject(s): Animal Welfare | Meat Trade | Meat Science | Meat IndustryDDC classification: 636.0832 Gregory 16000 1st 1998 Meat.Science Summary: Progressive animal production methods must deliver high quality meat to the consumer, while at the same time promote the welfare of farmed animals. The literature on animal welfare has expanded immensely over recent years, but until now no book has related this area to that of meat science. This book aims to fill that gap. It provides a general review of current knowledge of the welfare of farmed animals, including fish, as this impacts upon meat quality. It represents a textbook for graduate level courses in animal welfare or meat science, but will also be of interest to a wide range of readers in animal, veterinary and food sciences, and in applied ethology.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Meat Science
Veterinary Science 636.0832 Gregory 16000 1st 1998 Meat.Science (Browse shelf) Available 16000
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Meat Science , Collection code: Veterinary Science Close shelf browser
614.31 Thoronton 10214 1st 1973 Meat.Science Aspects of Meat Inspection 636.08 Ranjhan15065 1st 2000 Meat.Science A Textbook On Quality Meat Production 636.0832 Gregory 15469 1st 1998 Meat.Science Animal Welfare and Meat Science 636.0832 Gregory 16000 1st 1998 Meat.Science Animal Welfare And Meat Science 636.213 Taylor 13647 2nd 1994 Meat.Science Beef Production and Management Decisions 636.2130913 Hill 12828 1st 1988 Meat.Science Cattle and Buffalo Meat Production in the Tropics 636.213091724 Smith 11785 1st 1976 Meat Science Beef cattle production in developing countries

Progressive animal production methods must deliver high quality meat to the consumer, while at the same time promote the welfare of farmed animals. The literature on animal welfare has expanded immensely over recent years, but until now no book has related this area to that of meat science. This book aims to fill that gap. It provides a general review of current knowledge of the welfare of farmed animals, including fish, as this impacts upon meat quality. It represents a textbook for graduate level courses in animal welfare or meat science, but will also be of interest to a wide range of readers in animal, veterinary and food sciences, and in applied ethology.

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