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 1: 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.

part |2 pages

Part 2 Management of cattle

chapter 5|24 pages

Beef cattle nutrition and its effects on beef quality

ByChristopher J. Richards, Oklahoma State University, USA, Michael E. Dikeman, Kansas State University, USA

chapter 6|34 pages

Effects of metabolic modifiers on beef carcass composition and meat quality

ByJohn M. Gonzalez, Sara M. Ebarb, Kelsey J. Phelps, Michael E. Dikeman, Kansas State University, USA

part |2 pages

Part 3 Quality traits

chapter 9|10 pages

Beef colour development and variation University of Connecticut, USA

ByRanjith Ramanathan, Oklahoma State University, USA, Richard A. Mancini

chapter 10|18 pages

Beef carcass grading and classification

ByMichael E. Dikeman, Kansas State University, USA

chapter 15|14 pages

Measuring and assessing beef quality and sensory traits for retailers and consumers

ByDerek A. Griffing, Christy L. Bratcher, Auburn University, USA

part |2 pages

Part 4 Emerging trends