meat

(redirected from Meat science)
Also found in: Dictionary, Thesaurus, Medical, Encyclopedia.
References in periodicals archive ?
Among the areas they explore are meat sustainability and role of meat science in a challenging global environment, meat science and impact, technological demands in meat processing: an Asian perspective, scientific developments underpinning meat safety, consumer aspects: marketing and perspectives, developments in meat packaging, and meat and health: sustaining healthy protein sources.
2) Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
As a world leader in meat science, technology, research and development it's a privilege to be hosting the first seminars in Dubai and working with the ICCA to present and share knowledge with food industry professionals.
Specific breed reproduction, artificial insemination and embryo transfer, sire selection, gene purity and consistency, selection of replacement and cull animals, read pedigrees, cloning, DNA samples, and EPDs) * Livestock evaluation * Meat Science (i.
Bridget Wasser, NCBA senior director of Meat Science and Technology, agrees that the industry could use technology like this to deliver more consistent beef products to the supply chain and consumers.
But Dr Stuart Phillips, of McMaster University in Ontario, Canada, told the journal Meat Science that natural proteins found in beef, combined with weight-lifting exercises, slow the process.
National Pork Board/American Meat Science Association Fact Sheet, 1999.
In Proceedings of the 43rd international congress of meat science and technology, Auckland, New Zealand, 198-199.
Home Production of Quality Meats and Sausages is the ideal book for anyone interested in self-sufficiency, meat science, and food preservation techniques.
in meat science from the University of Georgia, which explains the "Dr.
Uno de estos criterios es la diferenciacion de las canales de bovino por su merito comercial, en donde el rendimiento de cortes primarios (cortabilidad) es un factor relevante (American Meat Science Association, 2001).