Ensuring Safety and Quality in the Production of Beef

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. ‘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…