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CAB eBooks

Ebooks on agriculture and the applied life sciences from CAB International

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CABI Book Chapter Info
Cover for Transport of pigs.

Transport stress is both an animal welfare issue, resulting in animal losses and fatigued animals at slaughter, and a meat quality issue, resulting in carcass depreciation and meat quality defects. Both issues may result in significant economic losses for the industry. The welfare of pigs during...

Author(s)
Faucitano, L.; Lambooij, E.
ISBN
2019 CABI (H ISBN 9781786399151)
Type
Book chapter
CABI Book Chapter Info
Cover for Carry on carrion: the fall of the scavenger.

This chapter describes how changes in human activities have contributed to the decrease in vultures and how conservation efforts are being made to increase populations.

Author(s)
Panagiotopoulou, M.; Azmanis, P.; Tsiakiris, R.; Stara, K.
ISBN
2018 CAB International (H ISBN 9781786392459)
Type
Book chapter
CABI Book Chapter Info
Cover for Handling and transport of cattle and pigs in South America.

This chapter offers a short description of the importance of livestock production chains for South American countries, and covers initiatives used in Brazil, Chile and Uruguay to reduce bruising and other damage to beef and pork carcasses. It is shown that after training truck drivers and handlers, ...

Author(s)
Costa, M. J. R. P. da; Huertas, S. M.; Gallo, C.
ISBN
2019 CABI (H ISBN 9781786399151)
Type
Book chapter
CABI Book Chapter Info
Cover for Genetics of meat quality.

This chapter summarizes the current knowledge of quantitative and molecular genetic aspects of meat quality. The implications of genetic improvement of meat quality for the cattle industry are discussed. Focus is given on meat quality traits, heritability and genetic correlation of meat quality...

Author(s)
Mateescu, R. G.
ISBN
2015 CABI (H ISBN 9781780642215)
Type
Book chapter
CABI Book Info
Cover for Beef cattle production systems.

This 323-paged textbook provides an integrated view of beef cattle production with a systems-based approach, discussing the interrelationships of a broad range of aspects with the overall goal of optimizing cattle production. The book has 14 chapters which includes (from 1-14): introduction to beef ...

Author(s)
Herring, A. D.
ISBN
2014 CABI (H ISBN 9781780645070)
Type
Book
CABI Book Chapter Info
Cover for Poultry packing stations.

This chapter describes the processes done to broiler chickens in poultry packing stations. The actions and studies that have been taken to reduce the suffering of birds before and during slaughter while ensuring the carcass quality are also presented. Animal welfare issues are also discussed.

Author(s)
Harrison, R.
ISBN
2013 CABI (H ISBN 9781780642840)
Type
Book chapter
CABI Book Chapter Info
Cover for Meat production.

This chapter covers several aspects of rabbit meat production. Focus is given on the characteristics of fryers and stewers as well as on nutritional properties of rabbit meat and alternative systems of commercial rabbit production.

Author(s)
McNitt, J. I.; Lukefahr, S. D.; Cheeke, P. R.; Patton, N. M.
ISBN
2013 CABI (H ISBN 9781780640129)
Type
Book chapter
CABI Book Chapter Info
Cover for Slaughtering and preparation of meat and skins.

This chapter gives an overview of the methods used for slaughtering rabbits farmed for meat and skin production. Preparation of rabbit meat and skin is also discussed.

Author(s)
McNitt, J. I.; Lukefahr, S. D.; Cheeke, P. R.; Patton, N. M.
ISBN
2013 CABI (H ISBN 9781780640129)
Type
Book chapter
CABI Book Chapter Info
Cover for Making a diagnosis and post-mortem technique.

This chapter discusses diagnostic and postmortem examination techniques for pig diseases. Focus is given on clinical examination, diagnostic imaging, postmortem examination including equipment and carcass disposal.

Author(s)
Duncanson, G. R.
ISBN
2013 CABI (H ISBN 9781780641720)
Type
Book chapter
CABI Book Chapter Info
Cover for Slaughtering and processing of camels.

This book chapter examines the most important steps in the traditional and modern methods of camel slaughtering and processing (stunning, dressing, evisceration, carcass splitting, chilling, and carcass jointing). The handling of camels pre- and post-slaughter is highlighted. Carcass grading, the...

Author(s)
Kadim, I. T.; Farouk, M. M.; Mahgoub, O.; Bekhit, A. E.
ISBN
2013 CABI (H ISBN 9781780641010)
Type
Book chapter

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