Titlebook: Red Meat Science and Production; Volume 1. The Consum Joseph William Holloway,Jianping Wu Book 2019 Springer Nature Singapore Pte Ltd. and

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Safety,other characteristic food possesses, it must not make the consumer sick. Red meats are an extremely perishable food. As red meat parishes, it “takes others” with it, giving off toxins and other chemicals that sicken the consumer. Therefore, after consideration of the consumer, the penultimate issue

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Environmental Impact,r generation. As Pogo famously said, “we have found the enemy, and it is us.” Unfortunately, the almost miracle accomplished by ruminant animals in converting lignified materials into healthful, delicious foods also requires the production of methane and other by-products that have been condemned as

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Humane Animal Management,e same fate of death, the death of the animal cannot be considered as unnatural or inhumane. Some might consider the death of meat animals untimely and therefore worthy of the categorization as inhumane. But, in an existential sense, the animal would never have existed if its meat was not desired by

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Meat By-Products,eat is entailed more in the sale of the less desirable tissues than the sale of the premium cuts. This text has been mostly concerned with the disposition of the premium cuts, especially the “middle meats.” This chapter focuses on the economically important “other products” that have value in some m

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Integrated Global Red Meat,f Quality System, although perhaps the best in the world, allow too much variation in eating quality. Because grading systems are, at best, indirect methods for assessing eating quality and because many of the traits associated with eating quality are highly heritable and also influenced by known el

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https://doi.org/10.1007/978-981-13-7856-0Red Meat Production; Distinctive Red Meat Products; Delivery Fundamental; Integrated Production; Red Mea