Download Whittemore's Science and Practice of Pig Production by Colin T. Whittemore, Ilias Kyriazakis PDF

By Colin T. Whittemore, Ilias Kyriazakis

The technology and perform of pig creation has replaced swiftly over fresh a long time; new husbandry practices, new understandings of development, replica and healthiness, new appreciations of welfare and environmental impression, new dietary techniques, and smooth reproductive and genetic recommendations have all come into being, including the emergence of latest overall healthiness demanding situations. Now in its 3rd version, this lengthy proven reference publication at the administration, breeding, feeding, food, wellbeing and fitness and welfare of pigs has been absolutely revised to supply transparent and present details on either the sensible and medical elements of the pig undefined. With the aid of a brand new panel of foreign specialists and a senior editor, the general constitution now comprises enter from foreign centres throughout Europe and North the United States. This version includes:Updated models of current chapters;Completely revised and new sections on: Pig meat and carcass caliber, copy, the upkeep of well-being, dietary price of protein and amino acids in feed stuffs, price of fat and oils in pig diets, Product advertising, Environmental administration, Simulation modelling; enter from foreign authorities;Many tables, diagrams, photos and figures.

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Sample text

Leanness at the point of purchase may, however, detract from enjoyment at the point of consumption through the predisposition of lean meat to being slightly tougher. Postslaughter treatment, processing and cooking techniques are crucial to the creation of a satisfactory pork product. Chilling the carcass too rapidly so that the muscle temperature falls below 10°C while it is still capable of contraction (within about 5 hours of slaughter) causes muscle shortening. This is a major cause of toughness in all species.

A more widely used method is hip (pelvic) suspension of the carcass during the early stages of chilling. This stretches the vulnerable loin and leg muscles so they cannot easily contract and shorten. Prolonging the ageing/conditioning time from 1 day to 10 days also improves meat tenderness through the action of proteolytic enzymes. More recently, marinades have been used to improve primarily the juiciness but also the tenderness of meat. These cause moisture to be retained within the muscle structure which is important for optimum eating quality.

Leanness at the point of purchase may, however, detract from enjoyment at the point of consumption through the predisposition of lean meat to being slightly tougher. Postslaughter treatment, processing and cooking techniques are crucial to the creation of a satisfactory pork product. Chilling the carcass too rapidly so that the muscle temperature falls below 10°C while it is still capable of contraction (within about 5 hours of slaughter) causes muscle shortening. This is a major cause of toughness in all species.

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