Articles liés à Handbook of Beef Safety and Quality

Handbook of Beef Safety and Quality - Couverture rigide

 
9781560223238: Handbook of Beef Safety and Quality
Couverture rigide
ISBN 10 : 1560223235 ISBN 13 : 9781560223238
Editeur : CRC Press, 2007

Synopsis

Make sure your beef harvest, production, and processing methods meet the highest standards

Handbook of Beef Safety and Quality is a comprehensive guide to the impact and importance of pre-harvest/production, harvest, and further processing controls, methods and practices on safety and quality?with commodity beef as the target market. This unique book was developed with the help of American Meat Science Association members to create a safety and quality handbook for the beef industry as it moves toward a consumer-driven market that values flavor, palatability, convenience, nutrient value, and price. The book also includes an extensive glossary, tables and figures, examples of sensory evaluation ballots, and descriptions of USDA quality grade and age verification requirements.

The public’s increased concerns about food safety and health risks in the wake of numerous instances of food-borne illness in the past 20 years (E. coli, campylobacteriosis, yersiniosis) and the events surrounding outbreaks of Food and Mouth Disease (FMD), Bovine Spongiform Enchephalopathy (BSE) and Avian Influenza (Bird flu) have led to a more conscious awareness of sound quality assurance practices by food producers and a commitment to management strategies that inspire consumer confidence. The Handbook of Beef Safety and Quality examines pathogen control in animal production, chemical, physical, and biological hazards that pose threats to beef during slaughter and fabrication, the relationship of disease to performance and quality, the need to develop quality-focused supply chains, enhancing beef demand in domestic and international markets, beef carcass quality, sensory attributes, beef muscle palatability, and consumer preferences.

Topics addressed in the Handbook of Beef Safety and Quality include:

  • direct-fed microbials
  • antimicrobial intervention
  • immunomodulation
  • residue avoidance
  • Hazard Analysis and Critical Control Point Systems (HACCP) implementation
  • injection site lesions
  • mouthing and skeletal maturity
  • consumer demand models
  • consumer perceptions of quality
  • and much more!

  • The Handbook of Beef Safety and Quality is an essential resource for beef industry specialists and for educators and students working in meat science and beef production.

    • Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

    À propos de l'auteur

    Deborah VanOverbeke

    Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

    Éditeur
    CRC Press
    Date d'édition
    2007
    Langue
    anglais
    ISBN 10 
    1560223235
    ISBN 13 
    9781560223238
    Reliure
    Relié
    Nombre de pages
    240
    Éditeur
    Vanoverbeke Deborah L. Ph.D.
    Coordonnées du fabricant
    non disponible
    Personne responsable
    GPSR Kontakt
    gpsr@libri.de

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