Ensuring safety and quality in the production of beef Volume 2: Quality: 12 (Burleigh Dodds Series in Agricultural Science, 12) - Hardcover

Über die Autorin bzw. den Autor

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.

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• 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.

• 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.

Aus dem Klappentext

• '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.