Structure and development of meat animals and poultry /

QR Code

Structure and development of meat animals and poultry /

Saved in:

Bibliographic Details
Main Author:	Swatland, H. J.
Format:	Book
Language:	English
Published:	Lancaster, Pa. : Technomic Pub. Co., c1994.
Subjects:	Livestock > Carcasses. Meat.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Structure and development of meat animals
by: Swatland, H. J., 1944-
Published: (1984)

Carcase composition and appraisal of meat animals : selected papers ... held under the auspices of the Australian Animal Production Committee at Queen's College, University of Melbourne, from 12th to 16th August, 1963 /
Published: (1964)

Live animal carcass evaluation and selection manual /
by: Boggs, Donald L.
Published: (1993)

Effects of carcass weight, sex and breed composition on meat cuts and carcass trait in finishing pigs
by: Lei XIE, et al.
Published: (2023-05-01)

Preliminary evaluation of the hygienic level of refrigerated vacuum-packed wild boar meat
by: Caterina Altissimi, et al.
Published: (2025-06-01)

Beef carcass composition and meat quality /
by: Whythes, J. R.
Published: (1981)

Meat production from entire male animals : proceedings of a symposium held at the Meat Research Institute, April 1969 /
Published: (1969)

Characteristics of beef traits in crossbred bulls with different degrees of its marbling
by: O. Kruk, et al.
Published: (2025-02-01)

ECONOMIC AND STATISTICAL ANALYSIS OF THE DYNAMICS OF MEAT PRICES (ON THE EXAMPLE OF ANIMAL HUSBANDRY TAMBOV REGION)
by: N. Cheremisina, et al.
Published: (2022-02-01)

Effects of Zinc Amino Acid Complex Supplementation on Welfare, Carcass Traits, Tibia Health, Meat Quality and Myopathies in Broilers
by: Esin Ebru Onbaşılar, et al.
Published: (2025-07-01)

Molecular markers associated with growth, meat, and carcass traits in sheep: a review
by: Ainagul Begenova, et al.
Published: (2025-12-01)

THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS
by: V. N. Makhonina, et al.
Published: (2018-01-01)

Integrative Analysis of Transcriptomics and Metabolomics Provides Insights into Meat Quality Differences in Hu Sheep with Different Carcass Performance
by: Xiaoxue Zhang, et al.
Published: (2025-07-01)

Effect of creatine monohydrate on carcass characteristics and drip loss in meat duck
by: CHENG Ling-hao, et al.
Published: (2010-11-01)

Improved growth performance and meat tenderness in jersey steers weaned at 60 days and fed a high-energy forage-free diets
by: Geraldo Balieiro Neto, et al.
Published: (2025-09-01)

Potential candidate genes influencing meat production phenotypic traits in sheep: a review
by: Ying Han, et al.
Published: (2025-07-01)

Analysis of Carcass and Meat Characteristics in Breast Muscle Between Hubbard White Broilers and Xueshan Chickens
by: Fan Li, et al.
Published: (2025-07-01)

Estimation of Genetic Parameters for Carcass and Meat Quality Traits Using Genomic Information in Yorkshire Pigs
by: Yangxun Zheng, et al.
Published: (2025-07-01)

Recommended international system for the description of carcases of bovine and porcine species and recommended international description of cutting methods of commercial units of beef, veal, lamb and mutton, and pork moving in international trade
Published: (1974)

Meat, poultry, and seafood technology /
by: Henrickson, Robert Lee, 1920-
Published: (1978)

Enhancing key broiler welfare indicators, meat quality, and gut microbiome composition using oxygen-enriched drinking water under commercially relevant housing conditions
by: F. Khattak, et al.
Published: (2025-10-01)

Carcass quality of Hawaii pork 2 : yield of lean cuts and relationship to local carcass grade using the Hawaiian cutting method /
by: Gomez, Guillermo G.
Published: (1992)

Carcass quality of Hawaii pork, 1 : liveweight, carcass weight and lenght, backfat thickness, and grade /
by: Gomez, Guillermo G.
Published: (1991)

Elimination of pathogenic organisms from meat and poultry : proceedings of the International Symposium : Prevention of Contamination, and Decontamination in the Meat Industry, Zeist, The Netherlands, 2-4 June 1986 /
Published: (1987)

Quality characteristics of beef depending on its marbling
by: O. Kruk, et al.
Published: (2024-08-01)

Farm animal management and poultry production
by: Sastry, N.S.R
Published: (1982)

The area of loin eye in bulls of the Ukrainian Black-and-White dairy breed and its relationship with beef characteristics
by: O. Kruk, et al.
Published: (2024-05-01)

Effects of Feed Supplemented with Fermented Pine Needles (<i>Pinus ponderosa</i>) on Carcass Quality, Meat Quality, and Antioxidant Capacity of Growing–Finishing Pigs
by: Wenfeng Ma, et al.
Published: (2025-06-01)

Quality and grading of carcases of meat animals /
Published: (1995)

The Evaluation of Meat and Carcass Characteristics of Thin‐ and Fat‐Tailed Lambs Slaughtered at 40 kg According to EUROP Classification System
by: Bulent Teke, et al.
Published: (2025-07-01)

Effects of dietary faba bean (Vicia faba L.) inclusion on carcass characteristics, meat quality, and blood biochemistry in Awassi lambs
by: Belal S. Obeidat, et al.
Published: (2025-07-01)

Meat and meat products : technology, chemistry, and microbiology /
by: Varnam, A. H.
Published: (1995)

Effects of “Shiquan Dabu” Chinese herb residues on growth, carcass composition and meat quality in finishing pigs
by: LI Xiao-liang, et al.
Published: (2006-07-01)

Livestock and meat marketing /
by: McCoy, John Henry, 1912-
Published: (1988)

The environmental prospects of cultured meat in China
by: Zhi-chang SUN, et al.
Published: (2015-02-01)

Developments in meat science
Published: (1980)

Associations of different genotypes with the meat productivity of sheep
by: A. A. Ozdemirov, et al.
Published: (2024-10-01)

Animal science : reproduction, climate, meat, wool /
by: Yeates, Neil, 1915-
Published: (1975)

Dietary exposure assessment to nickel through the consumption of poultry, beef, and pork meat for different age groups in the Italian population
by: Alessio Manfredi, et al.
Published: (2025-07-01)

The science of meat and meat products /
Published: (1971)