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Books > Professional & Technical > Agriculture & farming > Animal husbandry > Animal breeding
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Ensuring Safety and Quality in the Production of Beef Volume 1 - Safety (Hardcover)
Loot Price: R3,809
Discovery Miles 38 090
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Ensuring Safety and Quality in the Production of Beef Volume 1 - Safety (Hardcover)
Series: Burleigh Dodds Series in Agricultural Science, 11
Expected to ship within 18 - 22 working days
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"Overall, Drs Acuff and Dickson have produced a truly international
and model reference here; it reflects robust research-based
knowledge and best practices across the entire supply chain of the
beef industry. Authors reflect international expertise, and the
topics are well-organized and germane to beef's role in public
health. Each author has compiled a very comprehensive discussion of
their respective topics; but each chapter is ultimately
comprehensible on food safety issues for even the
less-knowledgeable reader. The text reflects the thoughts and
knowledge of some of the best food safety minds in the business...
all-in-all, a great read!" Meat Science Beef production faces a
range of challenges. There is an ongoing need to ensure safety in
the face of threats from zoonoses and other contaminants,
particularly in more intensive beef production systems and with
more complex supply chains (allowing potentially broader
transmission). At the same time, consumers have ever higher
expectations of sensory and nutritional quality. Drawing on an
international range of expertise, this book reviews research
addressing safety challenges in beef production. The first part of
the book addresses pathogenic risks on the farm, developments in
detection techniques and safety management. The second part of the
book reviews safety issues in the rest of the supply chain, from
slaughterhouse operations to management of the cold chain and
consumer handling of fresh beef. Ensuring safety and quality in the
production of beef Volume 1: Safety will be a standard reference
for animal and food scientists in universities, government and
other research centres and companies involved in beef production.
It is accompanied by Volume 2 which reviews quality issues in beef
production.
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