Ensuring safety and quality in the production of beef Volume 2

de Michael E. Dikeman (Editor)

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.

Detalles del Libro

Colaboradores
Richard A. Mancini (Colaborador), Ranjith Ramanathan (Colaborador), Michael E. Dikeman (Colaborador), B. N. Harsh (Colaborador), D. D. Boler (Colaborador), David Hopkins (Colaborador), Chris R. Kerth (Colaborador), J. W. S. Yancey (Colaborador), Derek A. Griffing (Colaborador), Christy L. Bratcher (Colaborador), Mick Price (Colaborador), Chunbao Li (Colaborador), Elly Ana Navajas (Colaborador), Jude L. Capper (Colaborador), Penny Kris-Etherton (Colaborador), Kelsey J. Phelps (Colaborador), Sara M. Ebarb (Colaborador), John M. Gonzalez (Colaborador), Jennifer Fleming (Colaborador), Matt Spangler (Colaborador), Annie Vénien (Colaborador), Thierry Astruc (Colaborador), Stephen B. Smith (Colaborador), Christopher J. Richards (Colaborador), Michael S. Cockram (Colaborador), Phillip E. Strydom (Colaborador)
Fecha de publicación
30 de abril de 2017
Editor
Colección
Número de páginas
442
ISBN
9781786760623
ISBN papel
9781786760609
Tamaño del archivo
30 MB