The handbook of beef safety and quality / 
Deborah L. VanOverbeke, editor. 
 - New York :  Haworth Food & Agricultural Products Press,  c2007. 
 - xvii, 240 p. :  ill. ;  21 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Introduction : the safety of beef. Consumer demands for beef safety. Common foodborne diseases. Why foodborne pathogens are of concern to the beef industry / John Paterson -- Preharvest beef safety : production management and pathogen control. Preharvest control of pathogens : is it possible and should it even be considered? Pathogens of interest : past and future. Direct-fed microbials. Immunomodulation / Guy H. Loneragan, Mindy M. Brashears -- Beef safety during slaughter, fabrication, and further processing. Chemical and physical hazards. Biological hazards. Antimicrobial interventions. Further processing / Sally Flowers Yoder ... [et al.] -- The quality revolution. Overview of total quality management. The role of professional standards in international trade. Defining the role of quality in enhancing beef demand. Moving the industry from commodity to value-added. Developing quality-focused supply chains / Thomas G. Field, Deborah L. VanOverbeke -- Preharvest beef quality. History of preharvest BQA. Residue avoidance. Injection-site lesions. Care and handling of beef cattle. Relationship of disease to performance and beef quality. Other BQA issues. The future of preharvest BQA / Robert A. Smith -- Beef carcass quality. Introduction to beef carcass quality. Relationship between carcass quality and consumer acceptability. Relationship between mouthing and skeletal maturity / Jeffery W. Savell ...[et al.] -- Sensory attributes and quality. Methods used in beef sensory evaluation. Beef sensory attributes. Factors impacting beef sensory attributes and quality. Palpability of different beef muscle / Rhonda Miller -- Beef quality, beef demand, and consumer preferences. Demand and consumer beef demand determinants. Consumer beef demand models. what is beef quality and how do consumers develop their perceptions of quality? Consumer preferences for quality attributes and cues / Wendy J. Umberger. 
<br/><br/><label>ISBN: </label>9781560223238 9781560223245 (soft 13 : alk. paper) 
<br/><br/><label>LCCN: </label>2006031195 
<br/><br/><label>Nat. Bib. No.: </label>GBA700998  bnb 
<br/><br/><label>Nat. Bib. Agency Control No.: </label>013634310  Uk 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Beef industry--United States.<br/>Beef industry--Safety measures.--United States<br/>Beef--Quality--United States.<br/>Beef--Quality--Health aspects--United States.<br/>Beef cattle--United States.
<br/><br/><label>Index Terms--Curriculum Objective: </label><br/>Food safety and quality assurance--FST 156
<br/><br/><label>LC Class. No.: </label>HD9433.U4  / H36 2007 
<br/><br/><label>Dewey Class. No.: </label>363.16/29 
<br/><br/><label>National Agricultural Library Call No.: </label>HD9433.U4  / H36 2007