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.
- 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.
- 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/.
- FAO. 2006. Livestock’s long shadow — Environmental issues and options. FAO Publications.Google Scholar
- 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.
- 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
- 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
- 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/.
- 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.
- 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
- 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
- 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.
- 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