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: Qualitywill 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.

• Reviews advances in understanding how breeding and growth affects the development of quality attributes such as fat content and tenderness; 
• Summarises recent research on how management of cattle and carcass handling affects sensory properties; 
• Discusses current research on measuring and optimising quality traits such as color, flavor and tenderness
  

Sample content

Not sure what you're getting if you buy this book? Click on the cover image below to open a PDF and preview pages from the book.  Alternatively, watch our informative video introduction.

Professor Dikeman appears to again have assembled an absolutely outstanding cast of experts to develop a foundational text dealing with beef quality. l£g