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Ensuring safety and quality in the production of beef Volume 1
Safety
By: Prof. Gary R. Acuff (Editor, Contribution by), Prof. James S. Dickson (Editor)
Hardcover | 9 June 2017
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Hardcover
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"Overall, Drs Acuff and Dickson have produced a truly international and model reference here; it reflects robust research-based knowledge and best practices across the entire supply chain of the beef industry. Authors reflect international expertise, and the topics are well-organized and germane to beef's role in public health. Each author has compiled a very comprehensive discussion of their respective topics; but each chapter is ultimately comprehensible on food safety issues for even the less-knowledgeable reader. The text reflects the thoughts and knowledge of some of the best food safety minds in the business... all-in-all, a great read!"
Meat Science
Beef production faces a range of challenges. There is an ongoing need to ensure safety in the face of threats from zoonoses and other contaminants, particularly in more intensive beef production systems and with more complex supply chains (allowing potentially broader transmission). At the same time, consumers have ever higher expectations of sensory and nutritional quality.
Drawing on an international range of expertise, this book reviews research addressing safety challenges in beef production. The first part of the book addresses pathogenic risks on the farm, developments in detection techniques and safety management. The second part of the book reviews safety issues in the rest of the supply chain, from slaughterhouse operations to management of the cold chain and consumer handling of fresh beef.
Ensuring safety and quality in the production of beef Volume 1: Safety will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 2 which reviews quality issues in beef production.
Industry Reviews
"Overall, Drs Acuff and Dickson have produced a truly international and model reference here; it reflects robust research-based knowledge and best practices across the entire supply chain of the beef industry. Authors reflect international expertise, and the topics are well-organized and germane to beef's role in public health. Each author has compiled a very comprehensive discussion of their respective topics; but each chapter is ultimately comprehensible on food safety issues for even the less-knowledgeable reader. The text reflects the thoughts and knowledge of some of the best food safety minds in the business... all-in-all, a great read!"
Meat Science
ISBN: 9781786760562
ISBN-10: 1786760568
Series: Burleigh Dodds Series in Agricultural Science : Book 1
Published: 9th June 2017
Format: Hardcover
Language: English
Number of Pages: 254
Audience: Professional and Scholarly
Publisher: Burleigh Dodds Science Publishing Limited
Country of Publication: GB
Dimensions (cm): 24 x 16.5 x 2.5
Weight (kg): 0.54
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- Non-FictionEngineering & TechnologyAgriculture & FarmingSustainable Agriculture
- Non-FictionEarth Sciences, Geography, Environment, PlanningThe EnvironmentSustainability
- Non-FictionEngineering & TechnologyAgriculture & FarmingAnimal HusbandryAnimal Breeding
- Non-FictionEngineering & TechnologyAgriculture & FarmingOrganic Farming
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