BOOK
Ensuring safety and quality in the production of beef Volume 2
Prof. Michael E. Dikeman | Prof. Mick Price | Dr Matt Spangler | Annie Vénien | Mr Thierry Astruc | Prof. Stephen B. Smith | Dr Christopher J. Richards | Prof. Michael S. Cockram | Dr Phillip E. Strydom | Richard A. Mancini | Dr Ranjith Ramanathan | Prof. Michael E. Dikeman | Dr B. N. Harsh | Dr D. D. Boler | Dr David Hopkins | Dr Chris R. Kerth | Dr J. W. S. Yancey | Derek A. Griffing | Dr Christy L. Bratcher | Prof. Chunbao Li | Dr Elly Ana Navajas | Dr Jude L. Capper | Prof. Penny Kris-Etherton | Kelsey J. Phelps | Sara M. Ebarb | John M. Gonzalez | Jennifer Fleming
(2017)
Additional Information
Book Details
Abstract
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: 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.
"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
"Professor Dikeman appears to again have assembled an absolutely outstanding cast of experts to develop a foundational text dealing with beef quality. This text will no doubt serve as an extremely important reference to students and industry. Congratulations to Professor Dikeman and all of the authors on a marvellous effort!"
Professor Keith Belk, Colorado State University, USA
"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
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.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: 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
| Section Title | Page | Action | Price |
|---|---|---|---|
| Contents\r | v | ||
| Series list\r | xi | ||
| Introduction\r | xv | ||
| Part 1 Breeding and growth\r | xv | ||
| Part 2 Management of cattle\r | xvi | ||
| Part 3 Quality traits\r | xvii | ||
| Part 4 Emerging trends\r | xx | ||
| Summary\r | xxi | ||
| Part 1 Breeding and growth | 1 | ||
| Chapter 1 Biological types of cattle: carcass \nand meat quality\r | 3 | ||
| 1 Introduction\r | 3 | ||
| 2 The origins of cattle breeds\r | 4 | ||
| 3 Breeds and biological types of cattle\r | 5 | ||
| 4 Carcass and meat quality\r | 13 | ||
| 5 Future trends\r | 19 | ||
| 6 Where to look for further information\r | 19 | ||
| 7 References\r | 20 | ||
| Chapter 2 Traditional animal breeding of cattle to improve carcass composition \nand meat quality\r | 23 | ||
| 1 Introduction\r | 23 | ||
| 2 EBVs and expected progeny differences: fundamentals | 24 | ||
| 3 Advantages of using EPDs over using raw data and ratios | 26 | ||
| 4 Selection response\r | 29 | ||
| 5 Genetic parameter estimates\r | 30 | ||
| 6 Examples of successful selection\r | 31 | ||
| 7 Index-based selection\r | 32 | ||
| 8 Summary and future trends\r | 33 | ||
| 9 Where to look for further information\r | 34 | ||
| 10 References\r | 35 | ||
| Chapter 3 Muscle fibre types and beef quality\r | 37 | ||
| 1 Introduction\r | 37 | ||
| 2 Body and muscle composition and structure\r | 38 | ||
| 3 Muscle fibre types\r | 39 | ||
| 4 Variation in muscle fibre type proportions: intrinsic factors | 41 | ||
| 5 Variation in muscle fibre type proportions: additional factors | 45 | ||
| 6 Impact of muscle fibre type on carcass and \nmeat quality | 50 | ||
| 7 Conclusion\r | 53 | ||
| 8 Where to look for further information\r | 53 | ||
| 9 References\r | 54 | ||
| Chapter 4 Factors affecting fat content and distribution of fat in cattle and carcasses\r | 61 | ||
| 1 Introduction\r | 61 | ||
| 2 Origin of adipocytes in beef fat depots\r | 62 | ||
| 3 Ontogeny of fat development\r | 62 | ||
| 4 Factors influencing fat development\r | 64 | ||
| 5 Factors influencing fatty acid composition \nof fat depots | 67 | ||
| 6 Summary and future trends\r | 71 | ||
| 7 References and further reading\r | 72 | ||
| Part 2 Management of cattle | 75 | ||
| Chapter 5 Beef cattle nutrition and its effects on beef quality\r | 77 | ||
| 1 Introduction\r | 77 | ||
| 2 Early weaning nutrition\r | 80 | ||
| 3 Nutrition in stocker or backgrounding systems \nfor steers and heifers | 83 | ||
| 4 Nutrition in feedlots/finishing systems\r | 85 | ||
| 5 Vitamins A, E and growth promotors\r | 90 | ||
| 6 Grass-fed and/or forage-based finishing systems\r | 92 | ||
| 7 Summary\r | 94 | ||
| 8 Where to look for further information\r | 95 | ||
| 9 References\r | 95 | ||
| Chapter 6 Effects of metabolic modifiers on beef carcass composition and meat quality\r | 101 | ||
| 1 Introduction\r | 101 | ||
| 2 Anabolic steroid implants: introduction and the effect of single-implant programmes on carcass composition | 102 | ||
| 3 Anabolic steroid implants: the effect of multiple implant (reimplant) programmes on carcass composition | 106 | ||
| 4 Anabolic steroid implants: the effect of anabolic steroid implants on meat quality | 109 | ||
| 5 Beta-adrenergic agonists: ractopamine hydrochloride (RH) | 113 | ||
| 6 Beta-adrenergic agonists: zilpaterol hydrochloride (ZH) | 116 | ||
| 7 Vitamins D3, A and E \r | 120 | ||
| 8 Somatotropin\r | 125 | ||
| 9 Summary\r | 125 | ||
| 10 Where to look for further information\r | 125 | ||
| 11 References\r | 126 | ||
| Chapter 7 Understanding the effects of handling, transportation, lairage and slaughter on cattle welfare and beef quality\r | 135 | ||
| 1 Introduction\r | 135 | ||
| 2 Beef quality\r | 136 | ||
| 3 Fitness for transport, loading and responses to transportation | 139 | ||
| 4 Road type, driving events, stocking density and thermal environment during transportation | 141 | ||
| 5 Journey duration, feed and water provision, \nand the use of livestock markets | 145 | ||
| 6 Lairage\r | 149 | ||
| 7 Handling and movement of cattle through lairage and to the stunning pen | 153 | ||
| 8 Overview of the slaughter process\r | 157 | ||
| 9 Methods of stunning\r | 159 | ||
| 10 Exsanguination\r | 163 | ||
| 11 Case study: auditing systems\r | 165 | ||
| 12 Summary\r | 165 | ||
| 13 Future trends in research\r | 166 | ||
| 14 Where to look for further information \r | 167 | ||
| 15 References\r | 168 | ||
| Chapter 8 The effects of carcass chilling and electrical stimulation on visual beef quality and palatability\r | 181 | ||
| 1 Introduction: beef quality and consumers\r | 181 | ||
| 2 Chilling and rigor mortis\r | 182 | ||
| 3 Electrical stimulation, visual beef quality and palatability | 183 | ||
| 4 Factors influencing the effectiveness of ES\r | 186 | ||
| 5 Meat quality defects related to ES\r | 189 | ||
| 6 Effective chilling of beef carcasses and the role of ES in quality management | 194 | ||
| 7 Future research\r | 198 | ||
| 8 General summary\r | 199 | ||
| 9 Where to look for further information\r | 200 | ||
| 10 References\r | 200 | ||
| Part 3 Quality traits | 207 | ||
| Chapter 9 Beef colour development and variation\r | 209 | ||
| 1 Introduction\r | 209 | ||
| 2 Myoglobin forms and beef colour\r | 210 | ||
| 3 Factors affecting meat colour\r | 211 | ||
| 4 Case study 1: mitochondria effects on \ncolour deviation | 213 | ||
| 5 Case study 2: effects of ante-mortem stress \non beef colour | 214 | ||
| 6 Summary\r | 215 | ||
| 7 Future trends\r | 215 | ||
| 8 Where to look for further information\r | 215 | ||
| 9 References\r | 217 | ||
| Chapter 10 Beef carcass grading and classification\r | 219 | ||
| 1 Introduction\r | 219 | ||
| 2 The purposes of classification and grading\r | 220 | ||
| 3 Beef classification versus grading in Australia\r | 221 | ||
| 4 Beef carcass classification in Europe\r | 226 | ||
| 5 Beef grading in the United States\r | 228 | ||
| 6 Beef grading in Japan\r | 232 | ||
| 7 Summary\r | 234 | ||
| 8 Where to look for further information\r | 234 | ||
| 9 References\r | 235 | ||
| Chapter 11 Branded beef programmes\r | 237 | ||
| 1 Introduction\r | 237 | ||
| 2 The characteristics, history and types of branded \nbeef programmes | 238 | ||
| 3 The growth and economics of branded \nbeef programmes | 241 | ||
| 4 The brand effect\r | 243 | ||
| 5 Natural and organic branding\r | 245 | ||
| 6 International branded beef programmes\r | 247 | ||
| 7 Technology and branded beef programmes\r | 248 | ||
| 8 Summary and future considerations\r | 250 | ||
| 9 Where to look for further information\r | 250 | ||
| 10 References\r | 250 | ||
| Chapter 12 Ageing, physical and chemical methods \nfor improving tenderness and palatability of beef\r | 253 | ||
| 1 Introduction\r | 253 | ||
| 2 Ageing of beef products \r | 254 | ||
| 3 Physical methods to improve eating quality: carcass methods | 258 | ||
| 4 Physical methods to improve eating quality: \nprimal methods | 262 | ||
| 5 Chemical methods to improve eating quality\r | 266 | ||
| 6 Conclusions\r | 269 | ||
| 7 Where to look for further information\r | 269 | ||
| 8 References\r | 269 | ||
| Chapter 13 Factors affecting flavour development in beef\r | 275 | ||
| 1 Introduction to flavour\r | 275 | ||
| 2 Beef aromas\r | 279 | ||
| 3 Factors affecting beef flavour: nutrition and genetics\r | 281 | ||
| 4 Factors affecting beef flavour: beef composition and processing | 283 | ||
| 5 Factors affecting beef flavour: cooking\r | 286 | ||
| 6 Assessing the flavour of beef products\r | 289 | ||
| 7 Conclusion\r | 290 | ||
| 8 Where to look for further information\r | 291 | ||
| 9 References\r | 291 | ||
| Chapter 14 Packaging systems for beef retailers and their effects on visual quality and palatability\r | 295 | ||
| 1 Introduction\r | 295 | ||
| 2 The colour of fresh and ground beef\r | 296 | ||
| 3 Traditional aerobic packaging\r | 299 | ||
| 4 Vacuum packaging\r | 301 | ||
| 5 Centralized packaging\r | 303 | ||
| 6 Modified atmosphere packaging\r | 304 | ||
| 7 Active packaging\r | 306 | ||
| 8 Intelligent packaging\r | 309 | ||
| 9 Additional issues: moisture control and reducing packaging waste | 310 | ||
| 10 Conclusions\r | 310 | ||
| 11 Where to look for further information\r | 311 | ||
| 12 References\r | 311 | ||
| Chapter 15 Measuring and assessing beef quality and sensory traits for retailers and consumers\r | 315 | ||
| 1 Introduction\r | 315 | ||
| 2 Sensory evaluation\r | 316 | ||
| 3 Quality grading\r | 318 | ||
| 4 Instrumental assessment of marbling measurements\r | 318 | ||
| 5 Shear force measurements for tenderness\r | 319 | ||
| 6 Juiciness and flavour assessments\r | 320 | ||
| 7 Post-harvest optimization of palatability\r | 322 | ||
| 8 Optimization of assessment and future research\r | 323 | ||
| 9 Where to look for further information\r | 324 | ||
| 10 References\r | 324 | ||
| Chapter 16 The role of beef in human nutrition and health\r | 329 | ||
| 1 Introduction\r | 329 | ||
| 2 Macronutrients in beef\r | 330 | ||
| 3 Micronutrients in beef\r | 331 | ||
| 4 Beef intake and health concerns\r | 333 | ||
| 5 Summary\r | 336 | ||
| 6 Where to look for further information\r | 336 | ||
| 7 References\r | 336 | ||
| Part 4 Emerging trends | 339 | ||
| Chapter 17 The future of DNA technologies for improving beef quality: marbling, \nfatty acid composition and tenderness\r | 341 | ||
| 1 Introduction\r | 341 | ||
| 2 Genotyping and sequencing technologies in the genomic era | 342 | ||
| 3 Genomic selection and genome-wide association studies | 344 | ||
| 4 Genomic selection in beef cattle\r | 348 | ||
| 5 Genomic selection and genome-wide association studies of beef quality traits | 351 | ||
| 6 Future trends\r | 356 | ||
| 7 Where to look for further information\r | 357 | ||
| 8 References\r | 357 | ||
| Chapter 18 The sustainability and ‘carbon footprints’ of conventional and alternative beef production systems\r | 363 | ||
| 1 Introduction\r | 363 | ||
| 2 Defining sustainability\r | 364 | ||
| 3 GHG emissions and carbon footprints\r | 366 | ||
| 4 Trends in beef sustainability\r | 370 | ||
| 5 Sustainability of alternative (grass-fed, natural, organic) beef production systems | 373 | ||
| 6 Opportunities for improving and maintaining beef sustainability | 375 | ||
| 7 The role of consumers\r | 381 | ||
| 8 Conclusion\r | 382 | ||
| 9 Where to look for further information\r | 383 | ||
| 10 References\r | 384 | ||
| Chapter 19 Controversies surrounding the impact of the fat content of beef on human health\r | 391 | ||
| 1 Introduction\r | 391 | ||
| 2 Beef and CVD\r | 392 | ||
| 3 Beef and diabetes\r | 395 | ||
| 4 Fatty acid composition of beef\r | 396 | ||
| 5 Food-based dietary recommendations and nutrient density | 401 | ||
| 6 Beef and other health research\r | 402 | ||
| 7 Conclusion\r | 403 | ||
| 8 Where to look for further information\r | 403 | ||
| 9 References\r | 404 | ||
| Index\r | 409 |