Beef: Production and Management Practices

$230.00

Series: Food Science and Technology
BISAC: TEC012000

Information has always been an important input for agribusiness, both in production and marketing. With the growth in size, competitiveness and, consequently, the complexity of worldwide agribusiness in recent years, knowledge has become an even more essential tool. More recent research has shown that knowledge generated by experimental studies becomes important for the formulation of recommendations on good production practices and management strategies, insofar as it provides the basis for understanding how different agents of the beef production chain interact, and how these interactions can benefit and promote the safe supply of this important food, as well as beef-based products.

This book addresses important contexts in beef production. Productive aspects are pointed out, focusing on differentiated systems of production (pasture and confinement), and some of the factors (feeding, age, genetic groups, management, sex) that interfere in the final quality of the meat supplied. Also focused on are approaches to the beef production system, and the importance of bovine farming in the socioeconomic context, including elements of production management itself, as well as discussing the operation of mechanisms for inspection and control of both animal health and the production and marketing of beef and beef-based products.

It is a contemporary book, with current scientific contributions of great value to students and technicians interested in these areas of knowledge. It should be noted that the scope of the studies is broad: for academics, be they teachers, researchers or students; executives of agribusiness companies and of the various government levels; consultants and general stakeholders in agribusiness economics and administration, meat and meat products technology, engineering, veterinary medicine, nutrition, agronomy and other related areas of knowledge. The book is also aimed at press and social networks professionals, and other trend setters.

There is no intention that the subjects should be exhausted. The idea is that each of the scientific articles, presented as chapters of the book, fulfill the role of bringing updated scientific contributions and consolidate and demonstrate the work of highly qualified professionals in their respective areas of activity. This can certainly lead to future studies, stimulating the continuous search for increasingly significant contributions from specialists to the beef sector, which is prominent in the worldwide economy.

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Table of Contents

Table of Contents

Foreword

Introduction

Chapter 1. The Supply of a Beef and Liver Hamburger: A High Iron Content Alternative Food (pp. 1-34)
(Jacqueline Dias Machado de Melo, Natália De Luca Silva, Olivia Borges, Paula Louro Silva, Ana Cristina M. Moreira Cabral and Nelson Roberto Furquim)

Chapter 2. The Effects of Herbs and Spices on the Sensory and Physicochemical Properties of Healthier Emulsified Meat Products: Adding Value by Natural Antioxidant Claims (pp. 35-68)
(Ana Karoline Ferreira Ignácio Câmara and Marise Aparecida Rodrigues Pollonio)

Chapter 3. The Supply of Safe Beef in Brazil: A Discussion about the Efficacy of the Traceability System Implemented in the Production Chain (pp. 69-92)
(Nelson Roberto Furquim)

Chapter 4. Exploring the Brazilian Consumer’s Perception about Sodium Chloride Reduction in Frankfurter Type Sausages: A Qualitative and Quantitative Approach (pp. 93-122)
(Maria T. E.L. Galvão, Rosires Deliza and Marise A. R. Pollonio)

Chapter 5. The Relationship of Fatty Acid Composition, Cholesterol Content, Nutritional and Enzymatic Indices with the Intramuscular Fat Content of Beef
(pp. 123-150)
(Pilar T. Garcia, Nestor N. Latimori, Ana M. Sancho and Jorge J. Casal)

Chapter 6. The Brazilian Green Beef: The Importance of Pasture Management for Animal Performance and Quality of the Meat (pp. 151-174)
(Bruno Lala, Vinícius Valim Pereira, Ulysses Cecato, Guilherme Sicca Lopes Sampaio, Ana Paula Possamai and Ana Maria Bridi)

Chapter 7. Nutritional and Genetic Factors That Affect Meat Quality (pp. 175-192)
(Otávio Rodrigues Machado Neto, Josiane Fonseca Lage, Liziana Maria Rodrigues and Mateus Silva Ferreira)

Chapter 8. Packaging of Red Meat (pp. 193-224)
(José Boaventura M. Rodrigues and Claire Isabel G. L. Sarantópoulos)

Chapter 9. Pre-Slaughter Cattle Management in Brazil: Animal Welfare and Meat Quality (pp. 225-246)
(Bruna Domeneghetti Smaniotto and Bruno Lala)

About the Editor (pp. 247-248)

List of Contributors (pp. 249-258)

Index (pp. 259)

Total Pages: 268

Additional Information

Keywords: Beef, production, management, cattle, food, traceability, packaging, meat, consumer, perception, quality, fat content, genetic factors, nutrition, animal welfare

For academics, be they teachers, researchers or students; executives of agribusiness companies and of the various government levels; consultants and general stakeholders in agribusiness economics and administration, meat and meat products technology, engineering, veterinary medicine, nutrition, agronomy and other related areas of knowledge. The book is also aimed at press and social networks professionals, and other trend setters.

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