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# Muscle fibre type and beef quality

Thierry Astruc, Annie Venien

► To cite this version:

Thierry Astruc, Annie Venien. Muscle fibre type and beef quality. Ensuring safety and quality in the production of beef, Michael E. Dikeman, 2017, 978-1-78676-060-9. hal-01539471

HAL Id: hal-01539471

https://hal.science/hal-01539471

Submitted on 5 Jun 2020

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BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE

# Ensuring safety and quality in the production of beef

Volume 2: Quality

Edited by Emeritus Professor Michael E. Dikeman
Kansas State University, USA

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burleigh dodds
SCIENCE PUBLISHING

## NOW AVAILABLE

### About the book

This title reviews developments related to beef quality, starting with the way breeding and growth affect meat quality. The book then discusses cattle nutrition and management before concluding with an assessment of factors determining individual quality traits such as colour and flavour.

### About the editor

**Dr Michael Dikeman** is Emeritus Professor of Meat Science at Kansas State University, USA. He is a past President of the American Meat Science Association and of the Federation of American Societies of Food Animal Sciences (FASFAS – now FASS).

### Ensuring safety and quality in the production of beef Vol 2: Quality

Available in print and online formats:

ISBN - print 978-1-78676-060-9

Pages 442

Pub. Date April 2017

Price £190/$240/€230/C$325

Series No AS12

Order via our online bookshop at **www.bdspublishing.com**, your usual book supplier, or pass to your librarian.

Enquiries to info@bdspublishing.com

For a complete list of titles visit www.bdspublishing.com

T: +44 (0)1223 839365

www.bdspublishing.com

E: info@bdspublishing.com

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@bdspublishing

burleigh dodds
SCIENCE PUBLISHING
# Ensuring safety and quality in the production of beef

## Volume 2: Quality

Edited by: Emeritus Professor Michael E. Dikeman, Kansas State University, USA

### Part 1 Breeding and growth

1. Biological types of cattle: carcass and meat quality: M. A. Price, University of Alberta, Canada

2. Traditional animal breeding of cattle to improve carcass composition and meat quality: Matt Spangler, University of Nebraska, USA

3. Muscle fibre types and beef quality: Thierry Astruc and Annie Vénien, INRA, France

4. Factors affecting fat content and distribution of fat in cattle and carcasses: Stephen B. Smith, Texas A&M University, USA

### Part 2 Management of cattle

5. Beef cattle nutrition and its effects on beef quality: Christopher J. Richards, Oklahoma State University, USA and Michael E. Dikeman, Kansas State University, USA

6. Effects of metabolic modifiers on beef carcass composition and meat quality: John M. Gonzalez, Sara M. Ebarb, Kelsey J. Phelps and Michael E. Dikeman, Kansas State University, USA

7. Understanding the effects of handling, transportation, lairage and slaughter on cattle welfare and beef quality: Michael S. Cockram, University of Prince Edward Island, Canada

8. The effects of carcass chilling and electrical stimulation on visual beef quality and palatability: Phillip E. Strydom, Agricultural Research Council and University of Stellenbosch, South Africa

### Part 3 Quality traits

9. Beef colour development and variation: Ranjith Ramanathan, Oklahoma State University, USA and Richard A. Mancini, University of Connecticut, USA

10. Beef carcass grading and classification: Michael E. Dikeman, Kansas State University, USA

11. Branded beef programmes: B. N. Harsh and D. D. Boler, University of Illinois, USA

12. Ageing, physical and chemical methods for improving tenderness and palatability of beef: D. L. Hopkins, NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Australia

13. Factors affecting flavour development in beef: Chris R. Kerth, Texas A&M University, USA

14. Packaging systems for beef retailers and their effects on visual quality and palatability: J. W. S. Yancey, University of Arkansas, USA

15. Measuring and assessing beef quality and sensory traits for retailers and consumers: Derek A. Griffing and Christy L. Bratcher, Auburn University, USA

16. Role of beef in human nutrition and health: Chunbao Li, Nanjing Agricultural University, China

### Part 4 Emerging trends

17. The future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness: Elly Ana Navajas, Instituto Nacional de Investigación Agropecuaria, Uruguay

18. The sustainability and 'carbon footprints' of conventional and alternative beef production systems: Jude L. Capper, Livestock Sustainability Consultancy, UK

19. Controversies surrounding the impact of the fat content of beef on human health: Jennifer Fleming and Penny Kris-Etherton, Penn State University, USA