Reviews recent progress of causes of variation in beef meat
Beef is a special meat for most people, the meat of choice when we eat out or plan a family meal.
We enjoy beef when it is tender, juicy and full of flavour and we are disappointed whenever it falls short in these respects. As with other meats, quality is variable, including the eating qualities and aspects important at retail level such as colour and shelf life.
This book reviews recent progress in our understanding of the causes of variation in beef meat quality that impact at different stages from production to retail; and how the various aspects can be controlled. Developments in on-line methods for predicting and categorising quality are reviewed. The development of beef production systems aiming for high meat quality in the end product is described and the importance of tight control over supply chains to ensure consistent, reliable products for consumers is emphasised. Recent information on ways to increase production efficiency and reduce the environmental impact of beef production is presented.
The book summarises papers presented by speakers at the Langford Food Industry Conference in June, 2012. The conference was sponsored by EBLEX.
SECTION ONE: QUALITY DEVELOPMENTS IN THE ENGLISH BEEF INDUSTRY
SECTION TWO: NEAR INFRARED AND RAMAN SPECTROSCOPY FOR ON-LINE PREDICTION OF BEEF MEAT QUALITY
BW Moss, JR Beattie and SJ Bell
SECTION THREE: Beef packaging systems to improve quality and reduce waste
RI Richardson et al
SECTION FOUR: CLIMATE CHANGE MITIGAT ION IN THE BEEF SECTOR
SECTION FIVE: TESTING THE MSA PALATA BILITY GRADING SCHEME ON IRISH BEEF
SECTION SIX: THOUGHTS ON BEEF EAT ING QUALITY FROM SCOT LAND
C Maltin et al.
SECTION SEVEN: FROM KELLYBRONZE TURKEYS TO KELLYBRONZE BEEF
SECTION EIGHT: PROFITABLE PRODUCTION OF HIGH QUALITY BEEF
SECTION NINE: BEEF QUALITY ACROSS THE SUPPLY CHAIN: RETAILERS AND CONSUMERS
SECTION TEN: Index
Publisher: Context Products Ltd
This book weighs: 210g
|Rest of World||£9.50|
Bovine Meat Inspection - 2nd Edition
By Andy Grist
Developments in Beef Meat Quality
By Wood, J (Ed)
Suckler Beef - A Practical Guide to Profitability
By Richard Fuller
Meat Plant Operations
By J F Gracey
Gut Efficiency: the Key Ingredient in Ruminant Production
By S.Andrieu, David Wilde
This is considered an out of date browser. This website has been developed with modern browsers in mind to allow it to display at its best in a wide variety of viewing situations - including mobile viewing. But we haven't supported older browsers like IE8. Please upgrade to the latest version of Internet Explorer - or try Mozilla Firefox or Google Chrome. Both are excellent browsers.