Ensuring safety and quality in the production of beef Volume 2: Quality

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.

Table of Contents:
Part 1: Breeding and Growth 1. Biological Types of Cattle - Carcass and Meat Quality M. A. Price, University of Alberta, Canada 2. Traditional Animal Breeding of Cattle to Improve Carcass Composition and Meat Quality Matt Spangler, University of Nebraska, USA 3. Muscle Fibre Types and Beef Quality Thierry Astruc and Annie Vénien, INRA, France 4. Factors Affecting Fat Content and Distribution of Fat in Cattle and Carcasses Stephen B. Smith, Texas A&M University, USA Part 2: Management of Cattle 5. Beef Cattle Nutrition and its Effects on Beef Quality Christopher J. Richards, Oklahoma State University, USA and and Michael E. Dikeman, Kansas State University, USA 6. Effects of Metabolic Modifiers on Beef Carcass Composition and Meat Quality John M. Gonzalez, Kansas State University, USA 7. Understanding the Effects of Handling, Transportation, Lairage and Slaughter on Cattle Welfare and Beef Quality Michael S. Cockram, University of Prince Edward Island, Canada 8. The Effects of Carcass Chilling and Electrical Stimulation on Visual Beef Quality and Palatability Phillip E. Strydom, Agricultural Research Council and University of Stellenbosch, South Africa Part 3: Quality Traits 9. Beef Colour Development and Variation Ranjith Ramanathan, Oklahoma State University, USA and Richard A. Mancini, University of Connecticut, USA 10. Beef Carcass Grading and Classification Michael E. Dikeman, Kansas State University, USA 11. Branded Beef Programmes B. N. Harsh and D. D. Boler, University of Illinois, USA 12. Ageing, Physical and Chemical Methods for Improving Tenderness and Palatability of Beef D. L. Hopkins, NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Australia 13. Factors Affecting Flavour Development in Beef Chris R. Kerth, Texas University, USA 14. Packaging Systems for Beef Retailers and Their Effects on Visual Quality and Palatability J. W. S. Yancey, University of Arkansas, USA 15. Measuring and Assessing Beef Quality and Sensory Traits for Retailers and Consumers Derek A. Griffing and Christy L. Bratcher, Auburn University, USA 16. The Role of Beef in Human Nutrition and Health Chunbao Li, Nanjing Agricultural University, China Part 4: Emerging Trends 17. The Future of DNA Technologies for Improving Beef Quality - Marbling, Fatty Acid Composition and Tenderness Elly Ana Navajas, Instituto Nacional de Investigación Agropecuaria, Uruguay 18. The Sustainability and ‘Carbon Footprints’ of Conventional and Alternative Beef Production Systems Jude L. Capper, Livestock Sustainability Consultancy, UK 19. Controversies Surrounding the Impact of the Fat Content of Beef on Human Health Jennifer Fleming and Penny Kris-Etherton, Penn State University, USA

About the Author :
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.

Review :
"Overall, this new Burleigh Dodds text, Ensuring Safety and Quality in the Production of Beef, is a breath of fresh air. It covers a mountain of factors that can contribute to beef demand. It assembles a truly remarkable set of authors; scientists that have spent a career on their specific topics. This text is a “must read”!! Meat Science