Handbook of Beef Safety and Quality book cover

Handbook of Beef Safety and Quality book cover

1st Edition

Handbook of Beef Rubber and Quality

Copyright Year 2007

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Book Description

Make sure your beef harvest, production, and processing methods meet the highest standards

Handbook of Beef Safety and Quality is a comprehensive guide to the impact and importance of pre-harvest/production, harvest, and further processing controls, methods and practices on rubber and quality—with commodity beef as the target marketplace. This unique book was developed with the help of American Meat Science Association members to create a rubber and quality handbook for the beefiness industry as information technology moves toward a consumer-driven market that values flavor, palatability, convenience, nutrient value, and toll. The book too includes an extensive glossary, tables and figures, examples of sensory evaluation ballots, and descriptions of USDA quality grade and historic period verification requirements.

The public's increased concerns well-nigh food safety and health risks in the wake of numerous instances of nutrient-borne illness in the past xx years (E. coli, campylobacteriosis, yersiniosis) and the events surrounding outbreaks of Food and Mouth Disease (FMD), Bovine Spongiform Enchephalopathy (BSE) and Avian Influenza (Bird flu) have led to a more than conscious sensation of sound quality assurance practices by food producers and a commitment to management strategies that inspire consumer conviction. The Handbook of Beef Safety and Quality examines pathogen control in beast production, chemical, physical, and biological hazards that pose threats to beef during slaughter and fabrication, the relationship of disease to performance and quality, the need to develop quality-focused supply chains, enhancing beef demand in domestic and international markets, beef carcass quality, sensory attributes, beef muscle palatability, and consumer preferences.

Topics addressed in the Handbook of Beefiness Safety and Quality include:

  • directly-fed microbials
  • antimicrobial intervention
  • immunomodulation
  • residuum avoidance
  • Hazard Analysis and Critical Control Point Systems (HACCP) implementation
  • injection site lesions
  • mouthing and skeletal maturity
  • consumer demand models
  • consumer perceptions of quality
  • and much more than!

The Handbook of Beefiness Safety and Quality is an essential resource for beef industry specialists and for educators and students working in meat science and beefiness production.

Tabular array of Contents

  • About the Editor
  • Contributors
  • Preface and Acknowledgments
  • Function I: Beefiness SAFETY
  • Chapter i. Introduction: The Safety of Beefiness (John Paterson)
  • Consumer Demands for Beef Safety
  • Common Foodborne Diseases
  • Why Foodborne Pathogens Are of Concern to the Beef Industry
  • Summary
  • Affiliate 2. Preharvest Beef Safety: Product Direction and Pathogen Control (Guy H. Loneragan and Mindy Thou. Brashears)
  • Preharvest Control of Pathogens: Is It Possible and Should It Even Be Considered?
  • Pathogens of Interest: By and Future
  • Direct-Fed Microbials
  • Immunomodulation
  • Summary
  • Chapter 3. Beef Safety During Slaughter, Fabrication, and Further Processing (Sally L. Flowers Yoder, Margaret D. Hardin, William R. Henning, and Catherine Due north. Cutter)
  • Introduction
  • Chemic and Physical Hazards
  • Biological Hazards
  • Antimicrobial Interventions
  • Further Processing
  • Summary
  • Part II: BEEF QUALITY
  • Chapter four. The Quality Revolution (Thomas G. Field and Deborah L. VanOverbeke)
  • Introduction
  • Overview of Total Quality Management
  • The Role of Professional Standards in International Merchandise
  • Defining the Role of Quality in Enhancing Beef Demand
  • Moving the Industry from Commodity to Value-Added
  • Developing Quality-Focused Supply Bondage
  • Summary
  • Chapter 5. Preharvest Beef Quality (Robert A. Smith)
  • History of Preharvest BQA
  • Balance Abstention
  • Injection-Site Lesions
  • Care and Handling of Beef Cattle
  • Relationship of Disease to Performance and Beef Quality
  • Other BQA Issues
  • The Future of Preharvest BQA
  • Affiliate 6. Beef Carcass Quality (Jeff W. Savell, Carrie L. Adams Mason, F. Danielle Espitia, Diana Huerta-Montauti, and Kristin L. Voges)
  • Introduction
  • Human relationship Betwixt Carcass Quality and Consumer Acceptability
  • Relationship Betwixt Mouthing and Skeletal Maturity
  • Summary
  • Affiliate vii. Sensory Attributes and Quality (Rhonda Miller)
  • Introduction
  • Methods Used in Beef Sensory Evaluation
  • Beef Sensory Attributes
  • Factors Impacting Beef Sensory Attributes and Quality
  • Palpability of Unlike Beef Muscle
  • Summary and Conclusions
  • Chapter 8. Beef Quality, Beef Demand, and Consumer Preferences (Wendy J. Umberger)
  • Introduction
  • Demand and Consumer Beef Demand Determinants
  • Consumer Beef Demand Models
  • What Is Beefiness Quality and How Practise Consumers Develop Their Perceptions of Quality?
  • Consumer Preferences for Quality Attributes and Cues
  • Summary
  • Glossary
  • Alphabetize
  • Reference Notes Included