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Red Meat Science and Production

Volume 1. The Consumer and Extrinsic Meat Character

  • Joseph William Holloway
  • Jianping Wu
Book

Table of contents

  1. Front Matter
    Pages i-xii
  2. Joseph William Holloway, Jianping Wu
    Pages 1-17
  3. Joseph William Holloway, Jianping Wu
    Pages 19-63
  4. Joseph William Holloway, Jianping Wu
    Pages 65-70
  5. Joseph William Holloway, Jianping Wu
    Pages 71-123
  6. Joseph William Holloway, Jianping Wu
    Pages 125-128
  7. Joseph William Holloway, Jianping Wu
    Pages 129-159
  8. Joseph William Holloway, Jianping Wu
    Pages 161-166
  9. Joseph William Holloway, Jianping Wu
    Pages 167-172
  10. Back Matter
    Pages 173-246

About this book

Introduction

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. 

Keywords

Red Meat Production Distinctive Red Meat Products Delivery Fundamental Integrated Production Red Meat Consumer

Authors and affiliations

  • Joseph William Holloway
    • 1
  • Jianping Wu
    • 2
  1. 1.Animal ScienceTexas A&M UniversityUvaldeUSA
  2. 2.Gansu Academy of Agricultural SciencesLanzhouChina

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Oil, Gas & Geosciences
Engineering