• Joseph William Holloway
  • Jianping Wu


Other characteristics of red meat are immaterial if the food consumer cannot afford to buy it. A primary reason why more red meat is not consumed around the world is that it is too costly. Therefore, a primary consideration of Red Meat Science and Production is system efficiency of production. This issue is undercurrent in every chapter of both volumes of the text but is the focus of this chapter. Ruminants produce red meat and are unique in that they are among the few organisms on earth capable of converting the abundance of cellulosic materials into an extremely desirable food, red meat. However, as shown in other chapters of this text, the feeding of grain enhances the sensory character of red meat. This increases the expense of production. This chapter is a review of the scientific literature providing an overview of the science involved in the conversion of fiber to savory red meats and science-based methodology for increasing the efficiency of red meat production and reducing its cost to the consumer while increasing the profit of all the contributors to the production chain.


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Copyright information

© Springer Nature Singapore Pte Ltd. and Science Press 2019

Authors and Affiliations

  • Joseph William Holloway
    • 1
  • Jianping Wu
    • 2
  1. 1.Animal ScienceTexas A&M UniversityUvaldeUSA
  2. 2.Gansu Academy of Agricultural SciencesLanzhouChina

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