Reviews recent progress in understanding variation in beef meat quality, the impact on different stages from production to retail, and how to control quality.
£25.00
£30.00
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.
Reviews recent progress in understanding variation in beef meat quality, the impact on different stages from production to retail, and how to control quality.
Suitable for beef producers, students and researchers in the field of beef meat production.
Published: 2013
ISBN: 9781899043491
Type: Paperback
Pages: 124
Language: English
Format: Paperback
Availability: Available
Contents
SECTION ONE: QUALITY DEVELOPMENTS IN THE ENGLISH BEEF INDUSTRY
KR Matthews
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
C Lloyd
SECTION FIVE: TESTING THE MSA PALATA BILITY GRADING SCHEME ON IRISH BEEF
P Allen
SECTION SIX: THOUGHTS ON BEEF EAT ING QUALITY FROM SCOT LAND
C Maltin et al.
SECTION SEVEN: FROM KELLYBRONZE TURKEYS TO KELLYBRONZE BEEF
D Kelly
SECTION EIGHT: PROFITABLE PRODUCTION OF HIGH QUALITY BEEF
RJ Fuller
SECTION NINE: BEEF QUALITY ACROSS THE SUPPLY CHAIN: RETAILERS AND CONSUMERS
D Sinclair
SECTION TEN: Index
This book weighs: 210g
Region | Cost |
---|---|
UK | £4.00 |
Europe | £13.50 |
USA and Canada | £16.00 |
ROW | £18.50 |
ROW2 | £33.00 |
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