Ensuring safety and quality in the production of beef Volume 2
Quality
Nonfiction, Science & Nature, Technology, Agriculture & Animal Husbandry
| Author: | Prof. Mick Price, Dr Matt Spangler, Annie Vénien, Mr Thierry Astruc, Prof. Stephen B. Smith, Dr Christopher J. Richards, Prof. Michael S. Cockram, Dr Phillip E. Strydom, Richard A. Mancini, Dr Ranjith Ramanathan, Prof. Michael E. Dikeman, Dr B. N. Harsh, Dr D. D. Boler, Dr David Hopkins, Dr Chris R. Kerth, Dr J. W. S. Yancey, Derek A. Griffing, Dr Christy L. Bratcher, Prof. Chunbao Li, Dr Elly Ana Navajas, Dr Jude L. Capper, Prof. Penny Kris-Etherton, Kelsey J. Phelps, Sara M. Ebarb, John M. Gonzalez, Jennifer Fleming | ISBN: | 9781786760623 |
| Publisher: | Burleigh Dodds Science Publishing | Publication: | April 30, 2017 |
| Imprint: | Burleigh Dodds Science Publishing | Language: | English |
| Author: | Prof. Mick Price, Dr Matt Spangler, Annie Vénien, Mr Thierry Astruc, Prof. Stephen B. Smith, Dr Christopher J. Richards, Prof. Michael S. Cockram, Dr Phillip E. Strydom, Richard A. Mancini, Dr Ranjith Ramanathan, Prof. Michael E. Dikeman, Dr B. N. Harsh, Dr D. D. Boler, Dr David Hopkins, Dr Chris R. Kerth, Dr J. W. S. Yancey, Derek A. Griffing, Dr Christy L. Bratcher, Prof. Chunbao Li, Dr Elly Ana Navajas, Dr Jude L. Capper, Prof. Penny Kris-Etherton, Kelsey J. Phelps, Sara M. Ebarb, John M. Gonzalez, Jennifer Fleming |
| ISBN: | 9781786760623 |
| Publisher: | Burleigh Dodds Science Publishing |
| Publication: | April 30, 2017 |
| Imprint: | Burleigh Dodds Science Publishing |
| Language: | English |
- Reviews advances in understanding how breeding and growth affects the development of quality attributes such as fat content and tenderness;
- Summarises recent research on how management of cattle and carcass handling affects sensory properties;
- Discusses current research on measuring and optimising quality traits such as color, flavor and tenderness
- Reviews advances in understanding how breeding and growth affects the development of quality attributes such as fat content and tenderness;
- Summarises recent research on how management of cattle and carcass handling affects sensory properties;
- Discusses current research on measuring and optimising quality traits such as color, flavor and tenderness
