Handbook of Beef Safety and Quality
Summary
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.
Contents
• 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
