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Beef safety & quality collection

Code: 91695
This is the Beef safety & quality collection. This collection includes 29 chapters that review advances in understanding and preventing pathogenic, contaminant and other human health hazards in beef production.

To download the list of chapters in this collection click here
£363.00
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A selection of chapters in this collection:
Beef carcass inspection systems: William James, formerly Food Safety and Inspection Service (FSIS)-USDA, USA
Maintaining the safety and quality of beef carcass meat: James S. Dickson, Iowa State University, USA and Gary R. Acuff, Texas A&M University, USA
Traceability in the beef supply chain: Daniel D. Buskirk and Tristan P. Foster, Michigan State University, USA
Detecting antibiotic residues in animal feed: the case of distiller’s grains: Lynn Post, Food and Drug Administration, USA
Ensuring beef safety through consumer education: Janet M. Riley, North American Meat Institute, USA
Beef cattle nutrition and its effects on beef quality: Christopher J. Richards, Oklahoma State University, USA; and Michael E. Dikeman, Kansas State University, USA
Controversies surrounding the impact of the fat content of beef on human health: Jennifer Fleming and Penny Kris-Etherton, Penn State University, USA
Effects of metabolic modifiers on beef carcass composition and meat quality: John M. Gonzalez, Sara M. Ebarb, Kelsey J. Phelps and Michael E. Dikeman, Kansas State University, USA
Future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness: Elly Ana Navajas, Instituto Nacional de Investigación Agropecuaria, Uruguay
Branded beef programmes: B. N. Harsh and D. D. Boler, University of Illinois, USA
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