Ensuring Safety and Quality in the Production of Beef - Couverture rigide

Couverture rigide

ISBN 10 : 1786760606 ISBN 13 : 9781786760609

Editeur : Burleigh Dodds Science Publishing Limited, 2017

Synopsis

Volume 2 reviews developments related to quality, starting with the way breeding and growth affect meat quality. The book then discusses cattle nutrition and management before concluding with an assessment of factors determining individual quality traits such as colour and flavour.

A propos du livre

À propos de l'auteur

Dr Michael Dikeman is Emeritus Professor of Meat Science at Kansas State University, USA. He is a past President of the American Meat Science Association and of the Federation of American Societies of Food Animal Sciences (FASFAS - now FASS). His many honours include the American Society of Animal Science Fellow Award and induction into the Meat Industry Hall of Fame for his outstanding contribution to meat science. He is joint Editor-in-Chief of the three-volume Encyclopaedia of Meat Science.

À propos de la quatrième de couverture

• 'Meat quality and associated aspects of a safe food supply are important parameters impacting the future sustainability of livestock production. This title focuses on a wide range of influences on meat quality both pre- and post-harvest through to preparation of the product. It is supported by an impressive contingent of contributing authors shepherded by one of the leading authorities in the field, Professor Michael Dikeman. Having worked with Dr Dikeman, I am confident this product will become a significant contribution to the meat science literature.' (Dr John Pollak, Professor Emeritus, Cornell University, USA)
  
• 'Consistent meat quality is elusive and is often regarded as a compromise between economies of production, excellent animal welfare, efficiencies of processing, the necessity of adequate food safety and intricacies of distribution to the consumer. The content of this volume focusses on how consistent quality can be made a reality.' (Dr Carrick Devine ONZM MSc PhD DSc FRSNZ FNZIC; formerly the Meat Industry Research Institute of New Zealand and the New Zealand Institute for Plant and Food Research Ltd; co-editor of the Encyclopedia of Meat Sciences).
  

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.

Dr Michael Dikeman is Emeritus Professor of Meat Science at Kansas State University. He is a past President of the American Meat Science Association and of the Federation of American Societies of Food Animal Sciences (FASFAS - now FASS). His many honours include the American Society of Animal Science Fellow Award and induction into the Meat Industry Hall of Fame for his outstanding contribution to meat science. He is joint Editor-in-Chief of the three-volume Encyclopaedia of Meat Science.

À propos de la deuxième de couverture

• 'Meat quality and associated aspects of a safe food supply are important parameters impacting the future sustainability of livestock production. This title focuses on a wide range of influences on meat quality both pre- and post-harvest through to preparation of the product. It is supported by an impressive contingent of contributing authors shepherded by one of the leading authorities in the field, Professor Michael Dikeman. Having worked with Dr Dikeman, I am confident this product will become a significant contribution to the meat science literature.' (Dr John Pollak, Professor Emeritus, Cornell University, USA)
  
• 'Consistent meat quality is elusive and is often regarded as a compromise between economies of production, excellent animal welfare, efficiencies of processing, the necessity of adequate food safety and intricacies of distribution to the consumer. The content of this volume focusses on how consistent quality can be made a reality.' (Dr Carrick Devine ONZM MSc PhD DSc FRSNZ FNZIC; formerly the Meat Industry Research Institute of New Zealand and the New Zealand Institute for Plant and Food Research Ltd; co-editor of the Encyclopedia of Meat Sciences).
  

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.

Dr Michael Dikeman is Emeritus Professor of Meat Science at Kansas State University. He is a past President of the American Meat Science Association and of the Federation of American Societies of Food Animal Sciences (FASFAS - now FASS). His many honours include the American Society of Animal Science Fellow Award and induction into the Meat Industry Hall of Fame for his outstanding contribution to meat science. He is joint Editor-in-Chief of the three-volume Encyclopaedia of Meat Science.

Détails de l'édition

• Éditeur: Burleigh Dodds Science Publishing Limited
• Date d'édition: 2017
• Langue: anglais
• ISBN 10: 1786760606
• ISBN 13: 9781786760609
• Reliure: Relié
• Nombre de pages: 444
• Coordonnées du fabricant: non disponible
• Personne responsable: GPSR Kontakt; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Allemagne