Ensuring safety and quality in the production of beef Volume 2

Part 1 Breeding and growth
1.Biological types of cattle: carcass and meat quality: M. A. Price, University of Alberta, Canada
2.Traditional animal breeding of cattle to improve carcass composition and meat quality: Matt Spangler, University of Nebraska, USA
3.Muscle fibre types and beef quality: Thierry Astruc, INRA, France
4.Factors affecting fat content and distribution of fat in cattle and carcasses: Stephen B. Smith, Texas A&M University, USA

Part 2 Management of cattle
5.Nutritional management of cattle, with emphasis on ‘finishing’ systems on either pasture, high forage or high grain diets: Chris Richards, Oklahoma State University, USA
6.Effects of metabolic modifiers on growth, carcass composition, marbling, and tenderness: Brad Johnson, Texas Tech University, USA
7.Understanding the effects of handling, transportation, lairage and slaughter on cattle welfare and beef quality: Michael S. Cockram - University of Prince Edward Island, Canada
8.The effects of carcass chilling and electrical stimulation on visual beef quality and palatability: Phillip E. Strydom, Agricultural Research Council and University of Stellenbosch, South Africa

Part 3 Quality traits
9.Beef colour development and variation: Ranjith Ramanathan, Oklahoma State University, USA and Richard A. Mancini, University of Connecticut, USA
10.Beef carcass grading and classification: Michael E. Dikeman, Kansas State University, USA
11.Branded beef programmes: B. N. Harsh and D. D. Boler, University of Illinois, USA
12.Ageing, physical and chemical methods for improving tenderness and palatability of beef: D. L. Hopkins, NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Australia
13.Factors affecting flavour development in beef: Chris R. Kerth, Texas A&M University, USA
14.Packaging systems for beef retailers and their effects on visual quality and palatability: J. W. S. Yancey, University of Arkansas, USA
15.Measuring and assessing beef quality and sensory traits for retailers and consumers: Derek A. Griffing and Christy L. Bratcher, Auburn University, USA
16.Role of beef in human nutrition and health: Chunbao Li, Nanjing Agricultural University, China

Part 4 Emerging trends
17.Future of DNA technology for improving beef quality – marbling, tenderness, and flavour: Elly Ana Navajas, Instituto Nacional de Investigación Agropecuaria, Uruguay
18.The sustainability and ‘carbon footprints’ of conventional and alternative beef production systems: Jude L. Capper, Livestock Sustainability Consultancy, UK
19.Controversies involving fat content of beef and human health: Penny Kris-Etherton, Pennsylvania State University, USA