Advertisement

Price

  • Joseph William Holloway
  • Jianping Wu
Chapter

Abstract

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.

References

  1. Bukaty, R. F. 2010, September 23. Egg contamination and recalls. The New York Times. Available at http://topics.nytimes.com/top/reference/timestopics/subjects/e/eggs/contamination_and_recalls/index.html.
  2. Cichowski, M. 2009. Nov. 16. Undercover video shows pig farm employees allegedly abusing pigs. Fox News. Available at http://www.foxnews.com/us/2009/11/16/undercover-video-shows-pig-farm-employees-allegedly-abusing-pigs/.
  3. Edelman, P.D., D.C. McFarland, V.A. Mironov, and J.G. Matheny. 2005. In vitro cultured meat production. Tissue Engineering 11: 659–662.CrossRefGoogle Scholar
  4. FAO. 2006. Livestock’s long shadow — Environmental issues and options. FAO Publications.Google Scholar
  5. First apparent U.S. case of mad cow disease discovered. 2003. December 24. CNN U.S. Available at http://articles.cnn.com/2003-12-23/us/mad.cow_1_mad-cowdisease-fatal-brain-wasting-disease-bse?_s=PM:US.
  6. Frank, D.N. 2011. Growth and Developmen Symposium: Promoting healthier humans through healthier livestock: Animal agriculture enters the metagenomics era. Journal of Animal Science 89: 835–844.PubMedPubMedCentralGoogle Scholar
  7. Goodwin, J.N., and C.W. Shoulders. 2013. The future of meat: A qualitative analysis of cultured meat media coverage. Meat Science 95: 445–450.CrossRefGoogle Scholar
  8. Grunert, K.G., L. Bredahl, and K. Brunso. 2004. Consumer perception of meat quality and implications for product development in the meat sector — A review. Meat Science 66: 259–272.Google Scholar
  9. Henchion, M., M. McCarthy, and V.C. Resconi. 2017. Beef quality attributes: A systematic review of consumer perspectives. Meat Science 128: 1–7.PubMedPubMedCentralGoogle Scholar
  10. Hocquette, J.F., A. Jacquet, G. Giraud, I. Legrand, P. Sans, P. Mainsant, and W. Verbeke. 2013. Quality of food products and consumer attitudes in France. In Consumer attitudes to food quality products, EAAP Publication, ed. M. Klopcic, A. Kuipers, and J.F. Hocquette, vol. 133, 67–82. Wageningen: Wageningen Academic Publishers.CrossRefGoogle Scholar
  11. Lohn, M. 2010, September 3. E. coli outbreak puts focus on meat oversight. MSNBC. Available at http://www.msnbc.msn.com/id/38996163/ns/health-food_safety/t/e-coli-outbreak-puts-focus-meat-oversight/.
  12. McAfee, A., E.M. McSorley, G.J. Curkelly, B.W. Moss, J.M.W. Wallace, M.P. Bonham, and A.M. Fearon. 2010. Red meat consumption: An overview of the risks and benefits. Meat Science 84: 1–13.PubMedGoogle Scholar
  13. McEachern, M.G., and C. Seaman. 2005. Consumer perceptions of meat production: Enhancing the competiveness of British agriculture by understanding communication with the consumer. British Food Journal 107: 572–593.CrossRefGoogle Scholar
  14. Post, M.J. 2012. Cultured meat from stem cells: Challenges and prospects. Meat Science 92: 297–301.CrossRefGoogle Scholar
  15. Stark, L., J. Hoffman, and I. Ibanga. 2008. Undercover video prompts nation’s largest beef recall. ABC GoodMorning America. February 18. Available at http://abcnews.go.com/GMA/story?id=4305151andpage=1.
  16. Steinfeld, H., P. Gerber, T. Wassenaar, V. Castel, M. Rosales, and C. de Haan. 2006. Livestock’s long shadow—Environmental issues and options. Rome: Food and Agriculture Organization of the UN.Google Scholar
  17. Troy, D.J., and J.P. Kerry. 2010. Consumer perception and the role of science in the meat industry. Meat Science 86: 214–226.Google Scholar
  18. Verbeke, W.A.J., and J. Viaene. 2000. Ethical challenges for livestock production: Meeting consumer concerns about meat safety and animal welfare. Journal of Agricultural and Environmental Ethics 12: 141–151.CrossRefGoogle Scholar
  19. Walsh, B. 2008. Meat: Making global warming worse. TIME. September 10. Available at http://www.time.com/time/health/article/0,8599,1839995,00.html.
  20. World Cancer Research Fund/American Institute for Cancer Research. 2007. Food, nutrition, physical activity, and the prevention of cancer: A global perspective. Washington, DC: American Institute for Cancer Research.Google Scholar

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

Personalised recommendations