Ensuring safety and quality in the production of beef Volume 2

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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 1: 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.

Book details

Prof. Mick Price (Collaborator), Dr Matt Spangler (Collaborator), Annie Vénien (Collaborator), Mr Thierry Astruc (Collaborator), Prof. Stephen B. Smith (Collaborator), Dr Christopher J. Richards (Collaborator), Prof. Michael S. Cockram (Collaborator), Dr Phillip E. Strydom (Collaborator), Richard A. Mancini (Collaborator), Dr Ranjith Ramanathan (Collaborator), Prof. Michael E. Dikeman (Collaborator), Dr B. N. Harsh (Collaborator), Dr D. D. Boler (Collaborator), Dr David Hopkins (Collaborator), Dr Chris R. Kerth (Collaborator), Dr J. W. S. Yancey (Collaborator), Derek A. Griffing (Collaborator), Dr Christy L. Bratcher (Collaborator), Prof. Chunbao Li (Collaborator), Dr Elly Ana Navajas (Collaborator), Dr Jude L. Capper (Collaborator), Prof. Penny Kris-Etherton (Collaborator), Kelsey J. Phelps (Collaborator), Sara M. Ebarb (Collaborator), John M. Gonzalez (Collaborator), Jennifer Fleming (Collaborator)
Publication date
April 30, 2017
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