Handbook of Beef Safety and Quality

by VanOverbeke; Deborah

• ISBN13: 9781560223245
• ISBN10: 1560223243
• Edition: 1st
• Format: Nonspecific Binding
• Copyright: 2007-02-12
• Publisher: CRC Press

Summary

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 hondbook 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 glossory, tables and figures, examples of sensory evaluation ballots, and descriptions of USDA quality grade and oge verification requirements. Book jacket.

Table of Contents

About the Editor	p. ix
Contributors	p. xi
Preface and Acknowledgments	p. xvii
Beef Safety
Introduction: The Safety of Beef	p. 3
Consumer Demands for Beef Safety	p. 3
Common Foodborne Diseases	p. 6
Why Foodborne Pathogens Are of Concern to the Beef Industry	p. 11
Summary	p. 15
Preharvest Beef Safety: Production Management and Pathogen Control	p. 19
Preharvest Control of Pathogens: Is it Possible and Should it Even Be Considered?	p. 19
Pathogens of Interest: Past and Future	p. 22
Direct-Fed Microbials	p. 27
Immunomodulation	p. 30
Summary	p. 33
Beef Safety During Slaughter, Fabrication, and Further Processing	p. 39
Introduction	p. 39
Chemical and Physical Hazards	p. 43
Biological Hazards	p. 47
Antimicrobial Interventions	p. 54
Further Processing	p. 67
Summary	p. 72
Beef Quality
The Quality Revolution	p. 85
Introduction	p. 86
Overview of Total Quality Management	p. 89
The Role of Professional Standards in International Trade	p. 91
Defining the Role of Quality in Enhancing Beef Demand	p. 94
Moving the Industry from Commodity to Value-Added	p. 97
Developing Quality-Focused Supply Chains	p. 98
Summary	p. 99
Preharvest Beef Quality	p. 101
History of Preharvest BQA	p. 101
Residue Avoidance	p. 103
Injection-Site Lesions	p. 109
Care and Handling of Beef Cattle	p. 113
Relationship of Disease to Performance and Beef Quality	p. 120
Other BQA Issues	p. 122
The Future of Preharvest BQA	p. 122
Beef Carcass Quality	p. 125
Introduction	p. 125
Relationship Between Carcass Quality and Consumer Acceptability	p. 137
Relationship Between Mouthing and Skeletal Maturity	p. 140
Summary	p. 143
Sensory Attributes and Quality	p. 147
Introduction	p. 147
Methods Used in Beef Sensory Evaluation	p. 148
Beef Sensory Attributes	p. 155
Factors Impacting Beef Sensory Attributes and Quality	p. 160
Palatability of Different Beef Muscle	p. 176
Summary and Conclusions	p. 179
Beef Quality, Beef Demand, and Consumer Preferences	p. 187
Introduction	p. 187
Demand and Consumer Beef Demand Determinants	p. 188
Consumer Beef-Demand Models	p. 190
What Is Beef Quality and How Do Consumers Develop Their Perceptions of Quality?	p. 196
Consumer Preferences for Quality Attributes and Cues	p. 203
Summary	p. 208
Glossary	p. 215
Index	p. 223
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