Principles Of Animal Growth And Development makes the readers familiar with the various aspects that are related to the process of growth in the animals and the various kinds of growth in the animals as it takes place in the different body parts and the various forms of growth cells. It provides the basic information on the role of various mechanisms of the body in the growth and development of the various parts in the body. This book also discusses about the development of the several kinds of tissues in the animals, the growth of muscles in the animals, the molecular control of adipogenesis, the factors that affect the composition of adipose tissue and lipid metabolism, the growth of bones and the relationship between the growth, development and the quality of meat in various animals.

An advanced undergraduate textbook focusing on the molecules and mechanisms which underlie the developmental process. In recent years, the genetic and molecular mechanisms underlying cellular behaviour have begun to be elucidated. Taking advantage of this new knowledge, Martinez Arias and Stewart here present developmental biology from a new standpoint: one in which the molecules and the genes that encode them, rather than the organisms, take centre stage. This is a compellingmodern way of looking at developmental biology. Starting with the genetic programs that underlie development and working up allows a better understanding of the logic of development. TEACHING AIDS Online Resource Centre: www.oup.com/uk/best.textbooks/biochemistry/martinez/ Includes sample chapter, and all illustrations available free to download

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. - Describes principles in muscle metabolism, meat quality and meat safety using case studies - Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection - Offers solutions on how to control bacterial growth to improve the safety and quality of meat - Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology - Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems