Consumer expectations of sensory and nutritional quality have never been higher. Drawing on an international range of expertise, this book reviews research in understanding and improving the quality of beef. Part 1 reviews how breeding and growth affect carcass composition. Part 2 discusses aspects of husbandry affecting meat quality such as nutrition, metabolic modifiers and handling of cattle. The book then goes on to discuss factors affecting flavor, color and tenderness, as well as grading, packaging and methods for measuring sensory quality.
Ensuring safety and quality in the production of beef Volume 2: Quality will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 1 which reviews safety issues in beef production.
"Overall, this new Burleigh Dodds text, Ensuring Safety and Quality in the Production of Beef, is a breath of fresh air. It covers a mountain of factors that can contribute to beef demand. It assembles a truly remarkable set of authors; scientists that have spent a career on their specific topics. This text is a "must read"!!
Part 1 Breeding and growth 1.Biological types of cattle: carcass and meat quality: M. A. Price, University of Alberta, Canada; 2.Traditional animal breeding of cattle to improve carcass composition and meat quality: Matt Spangler, University of Nebraska, USA; 3.Muscle fiber types and beef quality: Thierry Astruc, INRA, France; 4.Factors affecting fat content and distribution of fat in cattle and carcasses: Stephen B. Smith, Texas A&M University, USA; Part 2 Management of cattle 5.Nutritional management of cattle, with emphasis on 'finishing' systems on either pasture, high forage or high grain diets: Chris Richards, Oklahoma State University, USA; 6.Effects of metabolic modifiers on growth, carcass composition, marbling, and tenderness: Brad Johnson, Texas Tech University, USA; 7.Understanding the effects of handling, transportation, lairage and slaughter of cattle: Mike Cockram - University of Prince Edward Island, Canada; 8.The effects of carcass chilling and electrical stimulation on visual beef quality and palatability: Phillip E. Strydom, Agricultural Research Council and University of Stellenbosch, South Africa; Part 3 Quality traits 9.Beef color development and variation: Ranjith Ramanathan, Oklahoma State University, USA and Richard A. Mancini, University of Connecticut, USA; 10.Beef carcass grading and classification: Michael E. Dikeman, Kansas State University, USA; 11.Branded beef programs, including natural and organic: Dustin Boler, University of Illinois, USA; 12.Ageing, physical and chemical methods for improving tenderness and palatability of beef: D. L. Hopkins, NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Australia; 13.Factors affecting flavor development in beef: Chris R. Kerth, Texas A&M University, USA; 14.Packaging systems for beef retailers and their effects on visual quality and palatability: J. W. S. Yancey, University of Arkansas, USA; 15.Measuring and assessing beef quality and sensory traits for retailers and consumers: Derek A. Griffing and Christy L. Bratcher, Auburn University, USA; 16.Role of beef in human nutrition and health: Chunbao Li, Nanjing Agricultural University, China; Part 4 Emerging trends 17.Future of DNA technology for improving beef quality - marbling, tenderness, and flavor: Elly Ana Navajas, Instituto Nacional de Investigacion Agropecuaria, Uruguay; 18.The sustainability and 'carbon footprints' of conventional and alternative beef production systems: Jude L. Capper, Livestock Sustainability Consultancy, UK; 19.Controversies involving fat content of beef and human health: Penny Kris-Etherton, Pennsylvania State University, USA;
Series: Burleigh Dodds Agricultural Science : Book 2
Number Of Pages: 442
Published: 30th April 2017
Publisher: Burleigh Dodds Science Publishing Limited
Country of Publication: GB
Dimensions (cm): 22.86 x 15.24
Weight (kg): 0.76