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The Problem of Dark-Cutting in Beef

  • Book
  • © 1981

Overview

Editors:
  1. D. E. Hood

    1. Meat Research Department, An Foras Taluntais, Dunsinea Research Centre, Castleknock, Co. Dublin, Ireland

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  2. P. V. Tarrant

    1. Meat Research Department, An Foras Taluntais, Dunsinea Research Centre, Castleknock, Co. Dublin, Ireland

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    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Current Topics in Veterinary Medicine (CTVM, volume 10)

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Table of contents (31 chapters)

  1. Front Matter

    Pages I-XI
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  3. Muscle Metabolism and Animal Physiology

    1. Front Matter

      Pages 61-61
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    2. Muscle Metabolic Type and the DFD Condition

      • G. Monin
      Pages 63-85

    3. Control Mechanisms for the Enzymes of Glycogen Metabolism in Muscle

      • J. J. A. Heffron
      Pages 86-100

    4. Characteristics of the Metabolism of Carbohydrate in Ruminants Compared with other Mammals

      • D. B. Lindsay
      Pages 101-125

  4. Animal Behaviour and the Environment

    1. Front Matter

      Pages 127-127
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    2. Environmental and Behavioural Influences on the Supply of Energy for Muscle during Life and Consequences Post Mortem

      • D. Lister, G. S. G. Spencer
      Pages 129-140

    3. Behaviour of Domestic Cattle under Modern Management Techniques

      • Marie-France Bouissou
      Pages 141-169

    4. Animal Welfare in Relation to Transport, Lairage and Slaughter in Cattle (A Review)

      • J. G. Van Logtestijn, A. M. C. S. Romme
      Pages 170-186

  5. Genetic Influences on Meat Quality

    1. Front Matter

      Pages 187-187
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    2. Hereditary Aspects of Susceptibility to Stress in Meat Animals

      • G. Eikelenboom
      Pages 189-198

    3. Double-Muscling and Sensitivity to Stress

      • G. Monin
      Pages 199-210

  6. Identification and Prevention of Dark-Cutting

    1. Front Matter

      Pages 211-211
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    2. Preventive Treatments during the Pre-Slaughter Period

      • H. B. Hedrick
      Pages 213-230

    3. Early Identification of the DFD Condition in Pre-Rigor Beef Carcasses

      • C. L. Davey, A. E. Graafhuis
      Pages 231-252

    4. Electrical Stimulation of Ante Mortem Stressed Beef

      • T. R. Dutson, J. W. Savell, G. C. Smith
      Pages 253-268

    5. Animal Stress and its Effect on Rigor Mortis Development in Lambs

      • B. B. Chrystall, C. E. Devine, C. L. Davey, A. H. Kirton
      Pages 269-288
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Keywords

About this book

This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.

Editors and Affiliations

  • Meat Research Department, An Foras Taluntais, Dunsinea Research Centre, Castleknock, Co. Dublin, Ireland

    D. E. Hood, P. V. Tarrant

Bibliographic Information

  • Book Title: The Problem of Dark-Cutting in Beef

  • Editors: D. E. Hood, P. V. Tarrant

  • Series Title: Current Topics in Veterinary Medicine

  • DOI: https://doi.org/10.1007/978-94-009-8322-9

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: ECSC, EEC, EAEC, Brussels-Luxembourg 1981

  • Hardcover ISBN: 978-90-247-2522-9Published: 30 September 1981

  • Softcover ISBN: 978-94-009-8324-3Published: 19 January 2012

  • eBook ISBN: 978-94-009-8322-9Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XII, 504

  • Topics: Food Science

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