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Item Details
| Title:
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ENSURING SAFETY AND QUALITY IN THE PRODUCTION OF BEEF VOLUME 2
QUALITY |
| By: |
Prof. Michael E. Dikeman (Editor), Prof. Mick Price, Dr Matt Spangler |
| Format: |
Electronic book text |
| List price:
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£228.00 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
1786760614 |
| ISBN 13: |
9781786760616 |
| Publisher: |
BURLEIGH DODDS SCIENCE PUBLISHING LIMITED |
| Pub. date: |
30 April, 2017 |
| Series: |
Burleigh Dodds Series in Agricultural Science 12 |
| Pages: |
442 |
| Description: |
Volume 2 reviews developments related to quality, starting with the way breeding and growth affect meat quality. The book then discusses cattle nutrition and management before concluding with an assessment of factors determining individual quality traits such as colour and flavour. |
| Synopsis: |
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. |
| Illustrations: |
Colour tables, photos and figures |
| Publication: |
UK |
| Imprint: |
Burleigh Dodds Science Publishing Limited |
| Returns: |
Non-returnable |
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