Ensuring Safety and Quality in the Production of Beef Volume 2: Quality

Name: Ensuring Safety and Quality in the Production of Beef Volume 2: Quality
Brand: Burleigh Dodds Science Publishing Limited
Price: 163.75 EUR
Availability: InStock

★★★★★

English

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

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. See more

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A32=Annie VenienA32=Brad JohnsonA32=Dr Phillip E. StrydomA32=Dr. Christopher J. RichardsA32=Dr. Matt SpanglerA32=Michael S. CockramA32=Mick PriceA32=Phillip E. StrydomA32=Prof. Michael S. CockramA32=Prof. Mick PriceA32=Prof. Stephen B. SmithA32=Richard A. ManciniA32=Thierry AstrucAge Group_Uncategorizedautomatic-updateB01=Prof. Michael E. DikemanCategory1=Non-FictionCategory=TVFCategory=TVGCategory=TVHBCOP=United KingdomDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€100 and abovePS=Activesoftlaunch

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Product Details

Weight: 540g
Dimensions: 152 x 229mm
Publication Date: 30 Apr 2017
Publisher: Burleigh Dodds Science Publishing Limited
Publication City/Country: United Kingdom
Language: English
ISBN13: 9781786760609

About

Dr Michael Dikeman is Emeritus Professor of Meat Science at Kansas State University USA. He is a past President of the American Meat Science Association and of the Federation of American Societies of Food Animal Sciences (FASFAS now FASS). His many honours include the American Society of Animal Science Fellow Award and induction into the Meat Industry Hall of Fame for his outstanding contribution to meat science. He is joint Editor-in-Chief of the three-volume Encyclopaedia of Meat Science. Dr Michael Dikeman is Emeritus Professor of Meat Science at Kansas State University USA. He is a past President of the American Meat Science Association and of the Federation of American Societies of Food Animal Sciences (FASFAS now FASS). His many honours include the American Society of Animal Science Fellow Award and induction into the Meat Industry Hall of Fame for his outstanding contribution to meat science. He is joint Editor-in-Chief of the three-volume Encyclopaedia of Meat Science.