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Burleigh Dodds Science Publishing Ltd Burleigh Dodds Beef Production Safety and Quality Volume 2

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£160.95 £152.90 £156.12 £159.34 £162.56 £165.78 £169.00 28 July 2026 02 August 2026 08 August 2026 13 August 2026 19 August 2026
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Description

Consumer expectations for sensory and nutritional quality are at an all-time high. This professional text from the Burleigh Dodds Series in Agricultural Science draws on international expertise to review research focused on improving beef quality. The book provides a comprehensive look at the production process. Part 1 examines how breeding and growth influence carcass composition. Part 2 covers essential husbandry aspects, including nutrition, metabolic modifiers, and cattle handling. Readers will find detailed discussions on the factors that affect flavor, color, and tenderness. The text also covers practical industry applications such as grading, packaging, and specific methods used for measuring sensory quality. This volume serves as a vital resource for understanding the science behind high-quality beef production.

Key Features

This volume from the Burleigh Dodds Series in Agricultural Science reviews international research on improving beef quality.

The text examines how breeding and growth patterns directly affect carcass composition in Part 1.

Part 2 covers husbandry factors including nutrition, metabolic modifiers, and the handling of cattle.

The book explores scientific factors that influence the flavor, color, and tenderness of beef.

Included sections cover industry standards for grading, packaging, and methods for measuring sensory quality.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
30 April 2017
Listed Since
19 April 2016

Barcode

No barcode data available

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