Publisher Summary This chapter attempts to gather some of the threads of physiological and chemical theory underlying the practice of handling meat, with special consideration of the problem of ripening. It is found that there is a necessary preponderance of the space devoted to the discussion of physiological and chemical facts over that devoted to consideration of the opportunities that have been taken or can be suggested for the application of the facts. There are two points to which concentration of interest have been directed. The first is the vital role that the pH of flesh plays in every phase of meat technology. This general principle affords a useful plane to which the complicated events that take place in muscle post-mortem can be related, and upon which they can be oriented. The second focal point to which particular attention is drawn is the technique of evaluation of quality by panel judgments based on sensory tests.

Phenolic substances in grapes and wine,: And their significance

Rumen Bypass and Protection of Proteins and Amino Acids

The determination of collagen and elastin in tissues, with results obtained in various normal tissues from different species

Four experiments were carried out to identify and quantify the limiting amino acids (AA) in rumen microbial protein (RMP). A method was developed which involved first, an assessment of the efficiency of utilization of absorbed AA-nitrogen (U) of RMP, defined as the retention of AA-N from RMP absorbed from the small intestine, and second, addition of a mixture of AA similar to the absorbed AA profile in a quantity defined by the U of RMP and equal to (1-U)/U. Third, it involved removal of each AA in turn and measurement of the resultant N retention. Using this approach it was possible to calculate both the order and extent of AA limitations in RMP. Apart from methionine which was found to be the most limiting AA, only lysine, arginine and histidine reduced N retention when omitted, and accordingly only these AA were limiting in RMP. The method is discussed in detail and the amount of supplementary AA required to utilize RMP fully is calculated.

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The nutritive value of rumen micro-organisms in ruminants. 4. The limiting amino acids of microbial protein in growing sheep determined by a new approach.

Highlight: A wealth of experimental data has been accumulated on quantitative intake of pen-fed livestock; such information has been widely employed to develop a keener nutritional knowledge of such animals. Data of this type are, however, distressingly lacking for grazing livestock. The procedures used for measuring intake by animals under grazing conditions have often been disappointing, and many have provided unreliable data. Forage intake measurements with grazing livestock are more commonly expressed as g DM or OM/Wk -75 or simply as a percent of body weight. Most estimates of inta gk e for cattle and sheep grazing ranges in Western United States fall within the range of 40 to 90 g DM/Wkg’” or from 1 to 2.8% of body weight. Intake usually decreases with advancing plant maturity.

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Forage intake by grazing livestock: a review.

The Factorization of the Protein Requirements of Ruminants and of the Protein Values of Feeds, with Particular Reference to the Significance of the Metabolic Fecal Nitrogen

Protein Nutrition and the Utilization of Dietary Protein at Different Levels of Intake by Growing Swine

The Evaluation of Feeds on the Basis of Digestible and Metabolizable Nutrients

http://www.jbc.org/content/71/2/379.full.pdf

H. H. Mitchell

Papers

The Factorization of the Protein Requirements of Ruminants and of the Protein Values of Feeds, with Particular Reference to the Significance of the Metabolic Fecal Nitrogen

Protein Nutrition and the Utilization of Dietary Protein at Different Levels of Intake by Growing Swine

The Evaluation of Feeds on the Basis of Digestible and Metabolizable Nutrients

The determination of the amount of connective tissue in meat

The mineral requirements of farm animals.