Indicators of Milk and Beef Quality deals with the manipulation and evaluation of bovine milk and meat composition and quality with various indicators (commercial, physical, biochemical, molecular or other).
These indicators are any method, biological trait, or physical property which may be useful to predict a quality trait. Indicators may also be considered as predictors.
Quality includes sensory traits, nutritional properties of products, their ability to be processed and also any consideration about traceability (genetic, geographic or nutritional traceability). The full spectrum of quality attributes are discussed.
Indicators of Milk and Beef Quality discusses the detection early in life of the ability of animals to produce meat or milk of high quality.
Contents
Review Papers
- The challenge of quality
- Genetic markers for beef quality
- Genetic markers of milk quality in cows
- Genes as indicators for milk composition
- Current genomics in cattle and application to beef quality
- Proteomics, an approach towards understanding the biology of meat quality
- Muscle metabolism in relation to genotypic and environmental influences on consumer
defined quality of red meat
- Beef tenderness: significance of the calpain proteolytic system
- Milk indicators for recognizing the types of forages eaten by dairy cows
- High-fat rations and lipid peroxidation in ruminants: consequences on the health of
animals and quality of their products
- Enhancing the content of beneficial fatty acids in beef and consequences for meat quality
- Nutritional quality of dairy products and human health
- Current and emerging technologies for the prediction of meat quality
- Determination of structure and textural quality of dairy and meat products using
fluorescence and infrared spectroscopies coupled with chemometrics
- The influence of nutrition, genotype and stage of lactation on milk casein composition
- Milk for Protected Denomination of Origin (PDO) cheeses: I. The main required features
- Milk for Protected Denomination of Origin (PDO) cheeses: II. The evaluation techniques of milk suitability
- Key success factors of competitive position for some Protected Designation of Origin
(PDO) cheeses
- Qualification of milk producers in some Protected Designations of Origin: expert
assessment conditions.
- Qualification of the origin of beef meat in Europe:
Analysis of socio-technical determinants based on French practices
Short communications: Milk and dairy products
- aS1-casein yield and milk composition are associated with a polymorphic regulatory element in the bovine aS1-casein gene
- Genetic improvement of milk quality traits for cheese production
- Breed effect on milk coagulation and cheese quality parameters of dairy cattle
- The impact of total somatic cells and polymorphonuclear leucocyte cells on the quality of milk and on the chemical composition of cheese
- Relationship between soluble carbohydrate/nitrogen ratio in grass and milk fatty acid
composition in cows: role of ruminal metabolism
- CLA content and n-3/n-6 ratio in dairy milk as affected by farm size and management
- Fatty acid composition and CLA content of milk fat from Italian Buffalo
- Flavonoids and other phenolics in milk as a putative tool for traceability of dairy
production systems
- Milk quality and automatic milking: effects of free fatty acids
- Milk quality and automatic milking: effects of teat and system cleaning
Short communications: Beef
- An association of leptin gene polymorphism with carcass traits in cattle
- Molecular and biochemical muscle characteristics of Charolais bulls divergently
selected for muscle growth
- Proteomics applied to the analysis of bovine muscle hypertrophy
- Pasture-based beef production systems may influence muscle characteristics and gene
expression
- Meat toughness as affected by muscle type
- Blood serum metabolites levels and some meat characteristics in double muscled young
bulls
- Understanding the effect of gender and age on the pattern of fat deposition in cattle
- Influence of breed, diet and muscle on the fatty acid content in meat from young finished bulls
- Adipocyte fatty acid-binding protein expression and mitochondrial activity as indicators of intramuscular fat content in young bulls
- The fatty acid profiles of meat from calves fed linseed of oily cultivars
- Effects of diets supplemented with oil seeds and vitamin E on specific fatty acids of
rectus abdominis muscle in Charolais fattening bulls
- Dietary tea catechins and lycopene: effects on meat lipid oxidation
- Lack of correlation between vitamin B12 content in bovine muscles and indicators of
the body stores in vitamin B12
- Assessment of the impact of herd management on sensorial quality of Charolais heifer
meat
- Comparison of rearing systems at low environmental impact: Quality meat of beef
cattle in central Italy
Index
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