{"product_id":"handbook-of-beef-safety-and-quality-hardback","title":"Handbook of Beef Safety and Quality - Hardback","description":"\u003cp\u003eMake sure your beef harvest, production, and processing methods meet the highest standards \u003cbr\u003e\u003cbr\u003eHandbook 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 qualitywith 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. \u003cbr\u003e\u003cbr\u003eThe 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. \u003cbr\u003e\u003cbr\u003eTopics addressed in the Handbook of Beef Safety and Quality include:\u003c\/p\u003e\u003cul\u003e \u003cli\u003e direct-fed microbials \u003c\/li\u003e \u003cli\u003e antimicrobial intervention \u003c\/li\u003e \u003cli\u003e immunomodulation \u003c\/li\u003e \u003cli\u003e residue avoidance \u003c\/li\u003e \u003cli\u003e Hazard Analysis and Critical Control Point Systems (HACCP) implementation \u003c\/li\u003e \u003cli\u003e injection site lesions \u003c\/li\u003e \u003cli\u003e mouthing and skeletal maturity \u003c\/li\u003e \u003cli\u003e consumer demand models \u003c\/li\u003e \u003cli\u003e consumer perceptions of quality \u003c\/li\u003e \u003cli\u003e \u003ci\u003eand much more!\u003c\/i\u003e \u003cbr\u003e\u003cbr\u003e \u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45575892271342,"sku":"9781560223238","price":155.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/9612\/7726\/files\/9781560223238.jpg?v=1720960795","url":"https:\/\/bookland.com.au\/products\/handbook-of-beef-safety-and-quality-hardback","provider":"Book Land AU","version":"1.0","type":"link"}