Overview
Presents a comprehensive description of the biological underpinnings of red meat production
Discusses advances in the science of red meat production, highlighting production system elements that affect product quality
Includes a perspective on creating holistic integrated systems for the production of red meats
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Table of contents (7 chapters)
Keywords
About this book
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe.
Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.Authors and Affiliations
About the authors
Dr. Joseph William Holloway is a Professor at Texas A&M University, USA.
Dr. Jianping Wu is a Professor at Gansu Academy of Agricultural Sciences, China.
Bibliographic Information
Book Title: Red Meat Science and Production
Book Subtitle: Volume 2. Intrinsic Meat Character
Authors: Joseph William Holloway, Jianping Wu
DOI: https://doi.org/10.1007/978-981-13-7860-7
Publisher: Springer Singapore
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. and Science Press 2019
Hardcover ISBN: 978-981-13-7859-1Published: 16 August 2019
Softcover ISBN: 978-981-13-7862-1Published: 16 August 2020
eBook ISBN: 978-981-13-7860-7Published: 06 August 2019
Edition Number: 1
Number of Pages: XIII, 306
Number of Illustrations: 21 b/w illustrations, 11 illustrations in colour
Topics: Food Science, Biomedical Engineering/Biotechnology, Vertebrates