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In vivo measurement of body composition in meat animals
124
Book reviews
One of the problems with developing meat science and technology is that it has never successfully attracted the more talented and able young researchers and this publication will certainly not encourage any such people to opt for a career in this area, This is a pity since, in future years, all areas concerned with food supply and utilisation are going to present challenges with respect to improving the quality of life for the majority of people in the lesser developed countries whilst ensuring that no decline occurs in the quality of life the majority of us enjoy in the more developed countries. Specifically, the book concerns itself solely with striated muscle meats with scant or no consideration of such concerns as the by-products from the carcass, new products that may be developed incorporating meat or meat constituents, new preservation systems for specific environments such as the developing countries or space missions, utilisation of new species, etc. However, within its own limited framework it is quite comprehensive and perhaps a more modest title, covering a less daunting time scale, would not have led this reader to expect more than is offered. American readers may find some benefit in the book but certainly I will not be recommending it to any students thirsting for ideas for future research. D. A. Ledward
In Vivo Measurement of Body Composition in Meat Animals. Edited by D. Lister, Elsevier Applied Science Publishers, London, 241 pp. 1985. Price: £28.00. Techniques for the measurement of the body composition of live animals and man are of great interest to both the agriculturalist and those involved in h u m a n medicine. For example, the animal scientist needs such techniques for studying the growth, development and carcass characteristics of meat animals, while, in human medicine, they are of value as diagnostic aids. The book is the proceedings of a workshop held at AFRC's Research Institute in 1983. It was essentially to consider body composition in meat animals, but, as much of the new technology comes from the medical field, there was a substantial contribution from medical experts. The book presents a comprehensive and up to date coverage of the
Book reviews
125
subject. The early chapters consider some of the latest techniques, which have been used mostly in human medicine. They describe X-ray computerised Tomography, Nuclear Magnetic Resonance Spectroscopy and Neutron Activation Analysis as a basis for consideration of their use in animal production. However, the book is not confined to the newer techniques but also considers a wide variety of techniques already established in animal production. For example, ultrasound, body water dilution techniques, specific gravity and sample joints are considered as measures of body composition. The book is a logical progression from the consideration of sophisticated techniques through to their application. A chapter on cost benefit analyses of in rivo estimates of the body composition of meat animals by A. J. Kempster points out the gap that exists between some of the sophisticated techniques available and the need for simple practical techniques for the animal productionist in the field. The book is to be recommended for those working in the field, as an up to date source of our state of knowledge, and lack of it, in this area. As a volume it would have greatly benefited from an index. D. J. A. Cole
Book reviews
One of the problems with developing meat science and technology is that it has never successfully attracted the more talented and able young researchers and this publication will certainly not encourage any such people to opt for a career in this area, This is a pity since, in future years, all areas concerned with food supply and utilisation are going to present challenges with respect to improving the quality of life for the majority of people in the lesser developed countries whilst ensuring that no decline occurs in the quality of life the majority of us enjoy in the more developed countries. Specifically, the book concerns itself solely with striated muscle meats with scant or no consideration of such concerns as the by-products from the carcass, new products that may be developed incorporating meat or meat constituents, new preservation systems for specific environments such as the developing countries or space missions, utilisation of new species, etc. However, within its own limited framework it is quite comprehensive and perhaps a more modest title, covering a less daunting time scale, would not have led this reader to expect more than is offered. American readers may find some benefit in the book but certainly I will not be recommending it to any students thirsting for ideas for future research. D. A. Ledward
In Vivo Measurement of Body Composition in Meat Animals. Edited by D. Lister, Elsevier Applied Science Publishers, London, 241 pp. 1985. Price: £28.00. Techniques for the measurement of the body composition of live animals and man are of great interest to both the agriculturalist and those involved in h u m a n medicine. For example, the animal scientist needs such techniques for studying the growth, development and carcass characteristics of meat animals, while, in human medicine, they are of value as diagnostic aids. The book is the proceedings of a workshop held at AFRC's Research Institute in 1983. It was essentially to consider body composition in meat animals, but, as much of the new technology comes from the medical field, there was a substantial contribution from medical experts. The book presents a comprehensive and up to date coverage of the
Book reviews
125
subject. The early chapters consider some of the latest techniques, which have been used mostly in human medicine. They describe X-ray computerised Tomography, Nuclear Magnetic Resonance Spectroscopy and Neutron Activation Analysis as a basis for consideration of their use in animal production. However, the book is not confined to the newer techniques but also considers a wide variety of techniques already established in animal production. For example, ultrasound, body water dilution techniques, specific gravity and sample joints are considered as measures of body composition. The book is a logical progression from the consideration of sophisticated techniques through to their application. A chapter on cost benefit analyses of in rivo estimates of the body composition of meat animals by A. J. Kempster points out the gap that exists between some of the sophisticated techniques available and the need for simple practical techniques for the animal productionist in the field. The book is to be recommended for those working in the field, as an up to date source of our state of knowledge, and lack of it, in this area. As a volume it would have greatly benefited from an index. D. J. A. Cole