About the Book
"The farming and agri-food sectors are faced with an increasing demand by consumers for high-quality products. The current major questions are thus how to define quality, and how to increase the quality of animal products to satisfy these new requirements.
This is the reason why the Cattle Commission of the European Association of Animal Production (EAAP) organised a specific session on this topic at its Annual Meeting which was held in Bled (Slovenia) in September 2004.
This session dealt with the manipulation and evaluation of bovine milk and meat composition and quality with various indicators (commercial, physical, biochemical, molecular or other). These indicators are any method, biological trait, or physical property which may be useful to predict a quality trait. Quality includes sensory traits, nutritional properties of products, their ability to be processed and also any consideration about traceability (genetic, geographic or nutritional traceability). Thus, the full spectrum of quality attributes are discussed. Indicators may also be considered as predictors. In this respect, contributors discussed the detection early in life of the ability of animals to produce meat or milk of high quality. Indicators may also be useful for consumers when they buy meat or milk as official or commercial signs of quality.
All the review papers and the short communications which were presented in this session will be in this EAAP publication entitled ""Indicators of milk and beef quality"". Additional papers either presented in 2003 in the EAAP Annual Meeting or from invited authors were added to complete the publication."
Table of Contents:
Review papers 11; The challenge of quality 13; J.F. Hocquette and S. Gigli; Genetic markers for beef quality 23; Ch. Kuhn, H. Leveziel, G. Renand, T. Goldammer, M. Schwerin and J. Williams; Genetic markers of milk quality in cows 33; A. Lunden; Genes as indicators for milk composition 47; H. Geldermann, A.W. Kuss and J. Gogol; Current genomics in cattle and application to beef quality 65; J.F. Hocquette, I. Cassar-Malek, A. Listrat and B. Picard; Proteomics, an approach towards understanding the biology of meat quality 81; E. Bendixen, R. Taylor, K. Hollung, K.I. Hildrum, B. Picard and J. Bouley; Muscle metabolism in relation to genotypic and environmental influences on consumer defined quality of red meat 95; D.W. Pethick, D.M. Fergusson, G.E. Gardner, J.F. Hocquette, J.M. Thompson and R. Warner; Beef tenderness: significance of the calpain proteolytic system 111; E. Veiseth and M. Koohmaraie; Milk indicators for recognizing the types of forages eaten by dairy cows 127; B. Martin, A. Cornu, N. Kondjoyan, A. Ferlay, I. Verdier-Metz, P. Pradel, E. Rock, Y. Chilliard, J.B. Coulon and J.L. Berdague; High-fat rations and lipid peroxidation in ruminants: consequences on the health of animals and quality of their products 137; D. Durand, V. Scislowski, D. Gruffat, Y. Chilliard and D. Bauchart; Enhancing the content of beneficial fatty acids in beef and consequences for meat quality 151; N.D. Scollan, I. Richardson, S. De Smet, A.P. Moloney, M. Doreau, D. Bauchart and K. Nuernberg; Nutritional quality of dairy products and human health 163; A. Lucas, J.B. Coulon, P. Grolier, B. Martin and E. Rock; Current and emerging technologies for the prediction of meat quality 179; A.M. Mullen and D.J. Troy. Determination of structure and textural quality of dairy and meat products using fluorescence and infrared spectroscopies coupled with chemometrics 191; E. Dufour; The influence of nutrition, genotype and stage of lactation on milk casein composition 203; D.G. Barber, A.V. Houlihan, F.C. Lynch and D.P. Poppi; Milk for Protected Denomination of Origin (PDO) cheeses: I. The main required features 217; G. Bertoni, L. Calamari, M.G. Maianti and B. Battistotti; Milk for Protected Denomination of Origin (PDO) cheeses: II. The evaluation techniques of milk suitability 229; L. Calamari, G. Bertoni, M.G. Maianti and B. Battistotti; Key success factors of competitive position for some Protected Designation of Origin (PDO) cheeses 245; D. Barjolle, J.-M. Chappuis and M. Dufour; Qualification of milk producers in some Protected Designations of Origin: expert assessment conditions. 263; P. Parguel, F. Arnaud, D. Renard and G. Risoud; Qualification of the origin of beef meat in Europe Analysis of socio-technical determinants based on French practices 277; F. Casabianca, N. Trift and B. Sylvander; Short communications: Milk and dairy products 299; [alpha]S1-casein yield and milk composition are associated with a polymorphic regulatory element in the bovine [alpha]S1-casein gene 301; A.W. Kuss, T. Peischl, J. Gogol, H. Bartenschlager and H. Geldermann; Genetic improvement of milk quality traits for cheese production 307; M. Ojala, A.-M. Tyriseva and T. Ikonen; Breed effect on milk coagulation and cheese quality parameters of dairy cattle 313; M. Cassandro, M. Povinelli, D. Marcomin, L. Gallo, P. Carnier, R. Dal Zotto, C. Valorz and G. Bittante; The impact of total somatic cells and polymorphonuclear leucocyte cells on the quality of milk and on the chemical composition of cheese 321; B. O'Brien, B. Gallagher, P. Joyce, W.J. Meaney and A. Kelly; Relationship between soluble carbohydrate/nitrogen ratio in grass and milk fatty acid composition in cows: role of ruminal metabolism 327; M. Doreau, J.L. Peyraud and D. Rearte.; CLA content and n-3/n-6 ratio in dairy milk as affected by farm size and management 333; L. Bailoni, G. Prevedello, S. Schiavon, R. Mantovani and G. Bittante. Fatty acid composition and CLA content of milk fat from Italian Buffalo 339; P. Secchiari, G. Campanile, M. Mele, F. Zicarelli, A. Serra, M. Del Viva and L. Amante; Flavonoids and other phenolics in milk as a putative tool for traceability of dairy production systems 345; J.M. Besle, J.L. Lamaison, B. Dujol, P. Pradel, D. Fraisse, D. Viala and B. Martin; Milk quality and automatic milking: effects of free fatty acids 351; B.A. Slaghuis, K. Bos, O. de Jong and K. de Koning; Milk quality and automatic milking: effects of teat and system cleaning 359; B.A. Slaghuis, J.A.M Verstappen, R.T. Ferwerda, C.H. Bos and H.J. Schuiling; Short communications: Beef 365; An association of leptin gene polymorphism with carcass traits in cattle 367; J. Oprzqdek, E. Dymnicki, U. Charytonik and L. Zwierzchowski; Molecular and biochemical muscle characteristics of Charolais bulls divergently selected for muscle growth 371; I. Cassar-Malek, Y. Ueda, C. Bernard, C. Jurie, K. Sudre, A. Listrat, I. Barnola, G. Gentes, C. Leroux, G. Renand, P. Martin and J.-F. Hocquette; Proteomics applied to the analysis of bovine muscle hypertrophy 379; B. Picard, J. Bouley, I. Cassar-Malek, C. Bernard, G. Renand and J.F. Hocquette; Pasture-based beef production systems may influence muscle characteristics and gene expression 385; I. Cassar-Malek, C. Bernard, C. Jurie, I. Barnola, G. Gentes, D. Dozias, D. Micol and J.F. Hocquette; Meat toughness as affected by muscle type 391; A. Ouali, M.A. Sentandreu, L. Aubry, A. Boudjellal, C. Tassy, G.H. Geesink and G. Farias-Maffet; Blood serum metabolites levels and some meat characteristics in double muscled young bulls 397; C. Lazzaroni; Understanding the effect of gender and age on the pattern of fat deposition in cattle 405; A.K. Pugh, B. McIntyre, G. Tudor and D.W. Pethick; Influence of breed, diet and muscle on the fatty acid content in meat from young finished bulls 409; C. Cuvelier, O. Dotreppe, J.F. Cabaraux, I. Dufrasne, L. Istasse and J.L. Hornick; Adipocyte fatty acid-binding protein expression and mitochondrial activity as indicators of intramuscular fat content in young bulls 419; I. Barnola, J.F. Hocquette, I. Cassar-Malek, C. Jurie, G. Gentes, J.F. Cabaraux, C. Cuvelier, L. Istasse and I. Dufrasne. The fatty acid profiles of meat from calves fed linseed of oily cultivars 425; M.B. Zymon, J.A. Strzetelski and B. Niwinska; Effects of diets supplemented with oil seeds and vitamin E on specific fatty acids of rectus abdominis muscle in Charolais fattening bulls 431; D. Bauchart, C. Gladine, D. Gruffat, L. Leloutre and D. Durand; Dietary tea catechins and lycopene: effects on meat lipid oxidation 437; D. Tedesco, S. Galletti, S. Rossetti and P. Morazzoni; Lack of correlation between vitamin B12 content in bovine muscles and indicators of the body stores in vitamin B12 443; I. Ortigues-Marty, D. Micol, D. Dozias and C.L. Girard; Assessment of the impact of herd management on sensorial quality of Charolais heifer meat 447; M.P. Oury, D. Micol, H. Laboure, M. Roux and R. Dumont; Comparison of rearing systems at low environmental impact: Quality meat of beef cattle in central Italy 453; M. Iacurto, A. Gaddini, S. Gigli, G.M. Cerbini, S. Ballico and A. Di Giacomo; Authors index 459; Keyword index 463.
