Red Meat Science and Production. The Consumer and Extrinsic Meat Character / Volume 1, (2019)

• Record Type: Book
• Other Titles: Consumer and Extrinsic Meat Character
• Further Information: Note: Joseph William Holloway, Jianping Wu.
• Other Names: Holloway, Joseph William; Wu, Jianping
• Contents: Intro; Preface; Introduction; Contents; Chapter 1: The Red Meat Consumer; 1.1 Consumer Preferences and Perspectives: An Overview; 1.2 Consumer Niches; 1.2.1 Identification of Niches; 1.2.2 Vegetarians, Flexitarians, and Omnivores; 1.2.3 Branded Red Meat Vs. Commodity Red Meat Eaters; 1.2.4 The East as Compared to the West; 1.2.5 Asian Niche: China; 1.2.6 Food Ingredient Niches; 1.2.7 Eating Method Niches; 1.2.8 Method of Cookery Niches; 1.2.9 Evolutionary Niches; 1.2.10 Religious Niches; Chapter 2: Safety; 2.1 Fresh Meat; 2.1.1 General Principles of Pathogen Control 2.1.2 Hazard Analysis at Critical Control Points2.1.3 Production System Elements (Critical Control Points); 2.1.3.1 Pre-harvest Interventions; Antimicrobial Interventions; Sodium Chlorate; Probiotics; Vaccines; Bacteriophages; 2.1.3.2 Post-harvest Interventions; Acid Antimicrobials; Oxidizer Antimicrobials; Physical Interventions; Thermal Interventions; Other Physical Interventions; Non-thermal Interventions; 2.1.3.3 Multi-hurdle Strategy; 2.2 Processed Meat; 2.2.1 Meat Hygiene and Safety Challenges; 2.2.2 General Methods for Pathogen Control 2.2.3 Production System Elements (Critical Control Points)2.2.3.1 Pre-harvest Pathogen Control; 2.2.3.2 Pathogen Control at Slaughter and Processing; 2.2.3.3 Pathogen Control at Retail and Foodservice; Biofilms; 2.3 Chemical Safety; 2.4 Failure Mode and Effect Analysis; 2.5 The Special Case of E. coli O157:H7; 2.5.1 Incidence of E. coli O157:H7; 2.5.2 Control Cascade of E. coli O157:H7; 2.5.3 E. coli O157:H7 Colonization of Cattle; 2.5.4 Super-Shedders and Diet; 2.5.5 Super-Shedders Role in Contamination; 2.5.6 Lairage Environment Contamination 2.5.7 Super-Shedder Effects on Hide Contamination2.5.8 Super-Shedders at Abattoir Processing; 2.5.9 Hide-to-Carcass Transfer; 2.6 The Special Case of Bovine Spongiform Encephalomyelitis (BSE); 2.7 The Special Case of China; 2.8 Traceability; 2.8.1 Stakeholder Positions; 2.8.1.1 Producers; 2.8.1.2 Processors; 2.8.1.3 Consumers; 2.8.2 Perceived Benefits to Source Verification; 2.8.2.1 Reduced Cost of Recalls; 2.8.2.2 Increased Marketing Opportunities; 2.8.3 Legal Mandates for Source Verification; 2.8.3.1 The Food Safety Modernization Act (FSMA); 2.8.3.2 European Legislation on Traceability 2.8.3.3 Global Food Safety Initiative (GFSI) and Global Good Agricultural Practices2.8.4 Types of Traceability; 2.8.4.1 Conventional and Geographical Traceability; 2.8.4.2 Genetic Traceability; Individual Animal Genetic Traceability; Breed Genetic Traceability; Deterministic Approach; Probabilistic Approach; Species Genetic Traceability; 2.8.4.3 Animal Disease Tracking; 2.8.4.4 Forensic Traceability; 2.8.5 Obstacles to Whole-Chain Traceability; 2.8.5.1 Lack of Vertical Integration; 2.8.5.2 Costs of Implementation and Maintenance; 2.8.5.3 Perceived Increased Liability
• Publisher Details: Singapore : Springer
• Publication Date: 2019
• Extent: 1 online resource (254 pages)
• Subjects: 338.4/766492; Meat industry and trade; Meat -- Quality; Meat industry and trade; Meat -- Quality; Electronic books
• Languages: English
• ISBNs: 9789811378560; 9811378568
• Related ISBNs: 9789811378553
• Notes: Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.