Handbook of Beef Safety and Quality

ISBN-13: 9781560223238 / Angielski / Twarda / 2007 / 240 str.

Deborah L. VanOverbeke

Opis

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.

Spis treści

• 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

O autorze

Deborah VanOverbeke