Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science
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Published By Burleigh Dodds Science Publishing

9781786760609

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Measuring and assessing beef quality and sensory traits for retailers and consumers

Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science ◽

10.19103/as.2016.0009.15 ◽

2017 ◽

pp. 315-327

Author(s):

Derek A. Griffing ◽

◽

Christy L. Bratcher ◽

Keyword(s):

Beef Quality

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Ageing, physical and chemical methods for improving tenderness and palatability of beef

Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science ◽

10.19103/as.2016.0009.12 ◽

2017 ◽

pp. 253-273

Author(s):

D. L. Hopkins ◽

Keyword(s):

Chemical Methods ◽

Physical And Chemical

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Branded beef programmes

Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science ◽

10.19103/as.2016.0009.11 ◽

2017 ◽

pp. 237-252

Author(s):

B. N. Harsh ◽

◽

D. D. Boler ◽

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Beef colour development and variation

Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science ◽

10.19103/as.2016.0009.09 ◽

2017 ◽

pp. 209-218

Author(s):

Ranjith Ramanathan ◽

◽

Richard A. Mancini ◽

Keyword(s):

Colour Development

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Understanding the effects of handling, transportation, lairage and slaughter on cattle welfare and beef quality

Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science ◽

10.19103/as.2016.0009.07 ◽

2017 ◽

pp. 135-179

Author(s):

Michael S. Cockram ◽

Keyword(s):

Beef Quality

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Muscle fibre types and beef quality

Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science ◽

10.19103/as.2016.0009.03 ◽

2017 ◽

pp. 37-59

Author(s):

Thierry Astruc ◽

◽

Annie Vénien ◽

Keyword(s):

Muscle Fibre ◽

Fibre Types ◽

Muscle Fibre Types ◽

Beef Quality

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Controversies surrounding the impact of the fat content of beef on human health

Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science ◽

10.19103/as.2016.0009.19 ◽

2017 ◽

pp. 391-407

Author(s):

Jennifer Fleming ◽

◽

Penny Kris-Etherton ◽

Keyword(s):

Human Health ◽

Fat Content ◽

The Impact

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The sustainability and 'carbon footprints' of conventional and alternative beef production systems

Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science ◽

10.19103/as.2016.0009.18 ◽

2017 ◽

pp. 363-389

Author(s):

Jude L. Capper ◽

Keyword(s):

Production Systems ◽

Beef Production ◽

Carbon Footprints

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Packaging systems for beef retailers and their effects on visual quality and palatability

Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science ◽

10.19103/as.2016.0009.14 ◽

2017 ◽

pp. 295-313

Author(s):

J. W. S. Yancey ◽

Keyword(s):

Visual Quality

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The future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness

Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science ◽

10.19103/as.2016.0009.17 ◽

2017 ◽

pp. 341-362

Author(s):

Elly Ana Navajas ◽

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Beef Quality ◽

The Future

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Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural ScienceLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Burleigh Dodds Science Publishing

Measuring and assessing beef quality and sensory traits for retailers and consumers

Ageing, physical and chemical methods for improving tenderness and palatability of beef

Branded beef programmes

Beef colour development and variation

Understanding the effects of handling, transportation, lairage and slaughter on cattle welfare and beef quality

Muscle fibre types and beef quality

Controversies surrounding the impact of the fat content of beef on human health

The sustainability and 'carbon footprints' of conventional and alternative beef production systems

Packaging systems for beef retailers and their effects on visual quality and palatability

The future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness

Ensuring safety and quality in the production of beef Volume 2 - Burleigh Dodds Series in Agricultural Science
Latest Publications