{ "item_title" : "Quality and Grading of Carcasses of Meat Animals", "item_author" : [" S. Morgan Jones "], "item_description" : "Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/0/84/935/023/0849350239_b.jpg", "price_data" : { "retail_price" : "1450.00", "online_price" : "1450.00", "our_price" : "1450.00", "club_price" : "1450.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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