Developments in Beef Meat Quality

by Jeff Wood (Editor)

Beef is a special meat for most people, the meat of choice when we eat out or plan a family meal. We enjoy beef when it is tender, juicy and full of flavour and we are disappointed when it falls short in these respects. As with other meats, quality is variable, including the eating qualities and aspects important at retail level such as colour and shelf life. This book reviews recent progress in our understanding of the causes of variation in beef meat quality that impact at different stages from production to retail; and how the various aspects can be controlled. Developments in on - line methods for predicting and categorising quality are reviewed. The development of beef production systems aiming for high meat quality in the end product is described and the importance of tight control over supply chains to ensure consistent, reliable products for consumers is emphasised. Recent information on ways to increase production efficiency and reduce the environmental impact of beef production is presented. The book summarises papers presented by speakers at the Langford Food Industry Conference in June, 2012. The conference was sponsored by EBLEX. Quality developments in the English beef industry • Near infrared and raman spectroscopy for on-line prediction of beef meat quality • Beef packaging systems to improve quality and reduce waste• Climate change mitigation in the beef sector • Testing the MSA palatability grading scheme on Irish beef • Thoughts on beef eating quality from Scotland • From Kellybronze turkeys to Kellybronze beef • Profitable production of high quality beef • Beef quality across the supply retailers and consumers • Index

126 pages, Paperback

First published May 1, 2013