{"product_id":"handbook-of-beef-safety-and-quality-9781560223245","title":"Handbook of Beef Safety and Quality","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eMake sure your beef harvest, production, and processing methods meet the highest standards. \u003cem\u003eHandbook of Beef Safety and Quality\u003c\/em\u003e is a comprehensive guide to the impact and importance of pre-harvest\/production, harvest, and further processing controls, methods, and practices on safety and quality, with commodity beef as the target market.\u003c\/p\u003e\n\n\u003cp\u003eThis 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 flavour, 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.\u003c\/p\u003e\n\n\u003cp\u003eThe public's increased concerns about food safety and health risks in the wake of numerous instances of food-borne illness over the past 20 years (E. coli, campylobacteriosis, yersiniosis) and the events surrounding outbreaks of Foot and Mouth Disease (FMD), Bovine Spongiform Encephalopathy (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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHandbook of Beef Safety and Quality\u003c\/em\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eTopics addressed in the \u003cem\u003eHandbook of Beef Safety and Quality\u003c\/em\u003e include:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003edirect-fed microbials\u003c\/li\u003e\n  \u003cli\u003eantimicrobial intervention\u003c\/li\u003e\n  \u003cli\u003eimmunomodulation\u003c\/li\u003e\n  \u003cli\u003eresidue avoidance\u003c\/li\u003e\n  \u003cli\u003eHazard Analysis and Critical Control Point Systems (HACCP) implementation\u003c\/li\u003e\n  \u003cli\u003einjection site lesions\u003c\/li\u003e\n  \u003cli\u003emouthing and skeletal maturity\u003c\/li\u003e\n  \u003cli\u003econsumer demand models\u003c\/li\u003e\n  \u003cli\u003econsumer perceptions of quality\u003c\/li\u003e\n  \u003cli\u003eand much more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe \u003cem\u003eHandbook of Beef Safety and Quality\u003c\/em\u003e is an essential resource for beef industry specialists and for educators and students working in meat science and beef production.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47605970370796,"sku":"9781560223245","price":116.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/1e1254023e7322dacae0f3231d46bde6.jpg?v=1778194009","url":"https:\/\/bookhero.co.nz\/products\/handbook-of-beef-safety-and-quality-9781560223245","provider":"Book Hero","version":"1.0","type":"link"}