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  • © 2019

Red Meat Science and Production

Volume 1. The Consumer and Extrinsic Meat Character

  • 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

Buying options

eBook USD 149.00
Price excludes VAT (USA)
  • ISBN: 978-981-13-7856-0
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 199.99
Price excludes VAT (USA)
Hardcover Book USD 279.99
Price excludes VAT (USA)

This is a preview of subscription content, access via your institution.

Table of contents (8 chapters)

  1. Front Matter

    Pages i-xii
  2. The Red Meat Consumer

    • Joseph William Holloway, Jianping Wu
    Pages 1-17
  3. Safety

    • Joseph William Holloway, Jianping Wu
    Pages 19-63
  4. Price

    • Joseph William Holloway, Jianping Wu
    Pages 65-70
  5. Healthfulness

    • Joseph William Holloway, Jianping Wu
    Pages 71-123
  6. Environmental Impact

    • Joseph William Holloway, Jianping Wu
    Pages 125-128
  7. Humane Animal Management

    • Joseph William Holloway, Jianping Wu
    Pages 129-159
  8. Meat By-Products

    • Joseph William Holloway, Jianping Wu
    Pages 161-166
  9. Integrated Global Red Meat

    • Joseph William Holloway, Jianping Wu
    Pages 167-172
  10. Back Matter

    Pages 173-246

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. 

Keywords

  • Red Meat Production
  • Distinctive Red Meat Products
  • Delivery Fundamental
  • Integrated Production
  • Red Meat Consumer
  • Model vertebrates

Authors and Affiliations

  • Animal Science, Texas A&M University, Uvalde, USA

    Joseph William Holloway

  • Gansu Academy of Agricultural Sciences, Lanzhou, China

    Jianping Wu

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

Buying options

eBook USD 149.00
Price excludes VAT (USA)
  • ISBN: 978-981-13-7856-0
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 199.99
Price excludes VAT (USA)
Hardcover Book USD 279.99
Price excludes VAT (USA)