Couverture : Open Library
Beef Cattle Production
Robert Jarrige, Claude Béranger, A. Neimann-Sørensen, D Tribe
Résumé
Present day beef production is supported by a wealth of scientific knowledge. Extreme variability in weight, fatness and meat quality occurs in the 240 million cattle that are slaughtered annually. Furthermore, the hundred muscles of a carcass differ widely and are processed into an increasing number of products. This volume covers the major beef production systems across the world, with views presented by a large panel of multi-national authors. The volume is organised into three sections. First, basic disciplines related to beef production, specifically reproduction and selection of cows and sires, growth and nutrition of rearing and fattening cattle, and carcass and meat characteristics. Next, major categories of beef-producing animals (from veal calves to culled cows) and production systems found in the temperate regions. Thirdly, beef production in tropical regions, which produce less than 20% of the world beef although they hold more than 55% of the total cattle population, with special reference to limiting factors. Further, the numerous tables and figures presented, together with about 1600 selected references provide a vast reservoir of information for teachers, students and research workers.
Détails de l'édition
- ISBN-13
- 9780444889843
- ISBN-10
- 0444889841
- EAN
- 9780444889843
- Éditeur
- Elsevier science publ. (Amsterdam)
- Date de publication
- 1 janvier 1992
- Langue
- en
- Pages
- 487
- Dimensions
- 30 cm
Provenance des données
- dimensions BnF Catalogue général · 23 juillet 2026
- language Google Books · 7 septembre 2026
- page_count BnF Catalogue général · 23 juillet 2026
- publication_date BnF Catalogue général · 23 juillet 2026
- summary Google Books · 7 septembre 2026
- title Google Books · 7 septembre 2026