Handbook of Beef Safety and Quality

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 safety and quality—with commodity beef as the target market. This unique book was developed with the help of American... Read more

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 safety and quality—with commodity beef as the target market. This unique book was developed with the help of American Meat Science Association members to create a safety and quality handbook for the beef industry as it moves toward a consumer-driven market that values flavor, palatability, convenience, nutrient value, and price. The book also includes an extensive glossary, tables and figures, examples of sensory evaluation ballots, and descriptions of USDA quality grade and age verification requirements.

The public’s increased concerns about food safety and health risks in the wake of numerous instances of food-borne illness in the past 20 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 conscious awareness of sound quality assurance practices by food producers and a commitment to management strategies that inspire consumer confidence. The Handbook of Beef Safety and Quality examines pathogen control in animal 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 Beef Safety and Quality include:

direct-fed microbials
antimicrobial intervention
immunomodulation
residue 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!

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

About the Editor
Contributors
Preface and Acknowledgments
PART I: BEEF SAFETY
Chapter 1. Introduction: The Safety of Beef (John Paterson)
Consumer Demands for Beef Safety
Common Foodborne Diseases
Why Foodborne Pathogens Are of Concern to the Beef Industry
Summary
Chapter 2. Preharvest Beef Safety: Production Management and Pathogen Control (Guy H. Loneragan and Mindy M. Brashears)
Preharvest Control of Pathogens: Is It Possible and Should It Even Be Considered?
Pathogens of Interest: Past 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 N. Cutter)
Introduction
Chemical and Physical Hazards
Biological Hazards
Antimicrobial Interventions
Further Processing
Summary
PART II: BEEF QUALITY
Chapter 4. The Quality Revolution (Thomas G. Field and Deborah L. VanOverbeke)
Introduction
Overview of Total Quality Management
The Role of Professional Standards in International Trade
Defining the Role of Quality in Enhancing Beef Demand
Moving the Industry from Commodity to Value-Added
Developing Quality-Focused Supply Chains
Summary
Chapter 5. Preharvest Beef Quality (Robert A. Smith)
History of Preharvest BQA
Residue Avoidance
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
Chapter 6. Beef Carcass Quality (Jeff W. Savell, Carrie L. Adams Mason, F. Danielle Espitia, Diana Huerta-Montauti, and Kristin L. Voges)
Introduction
Relationship Between Carcass Quality and Consumer Acceptability
Relationship Between Mouthing and Skeletal Maturity
Summary
Chapter 7. 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 Different 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 Beef Quality and How Do Consumers Develop Their Perceptions of Quality?
Consumer Preferences for Quality Attributes and Cues
Summary
Glossary
Index
Reference Notes Included

Editor(s)

Biography

Deborah VanOverbeke

Handbook of Beef Safety and Quality

Description

Table of Contents

Editor(s)

Biography

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