Integrated Global Red Meat

  • Joseph William Holloway
  • Jianping Wu


The general conclusion found by audits of consumer acceptance of North American beef is that the USDA Beef Quality Grading System and the Canadian Beef 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 elements of the production system (both pre- and post-harvest), it appears that the only realistic method to guarantee consistent, quality beef eating experiences involves identification of system elements impacting the eating quality of the final product and orchestration of these elements into coherent systems designed to produce these products consistently.


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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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