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 and Annie Vénien, 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.Beef cattle nutrition and its effects on beef quality: Christopher J. Richards, Oklahoma State University, USA and and Michael E. Dikeman, Kansas State University, USA; 6.Effects of metabolic modifiers on beef carcass composition and meat quality: John M. Gonzalez, Sara M. Ebarb, Kelsey J. Phelps and Michael E. Dikeman, Kansas State 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.The role of beef in human nutrition and health: Chunbao Li, Nanjing Agricultural University, China; Part 4 Emerging trends 17.The future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness: 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 surrounding the impact of the fat content of beef on human health: Jennifer Fleming and Penny Kris-Etherton, Penn State University, USA;