This month’s newsletter was curated and edited by: Dr. J.W. Holloway and his Team
Preamble
Dr. Joseph W. Holloway and Dr. Wu Jianping continue research on the science underlying production systems elements for safe, quality red meat delineating sequential points in the red meat production streams that govern product character. Reports of this work in the context of the worldwide thrust in the advancement of technology are in motion defining the scientific principles underlying optimal integrated systems oriented to consistently produce red meats designed to please discerning consumers. We are therefore pleased to report that as usual, the authors did a masterful job simplifying a complicated issue so eloquently into these two new books called, Red Meat Science, which will be out in March 2019. Accordingly, we highly recommend these books to you because we at EnhancedExchange, are excited that these publications provide complete presentations of the state of the science of producing red meat. We recommend the reading of the book because the authors are process oriented scientists who view customer satisfaction from a food production perspective. The authors do not make guesses without evidence, for which you see this in terms of their analytical rigorous historical examination of research to develop “archetypes” or templates showing how systems unfold into components.
Taking readers on a global journey across the volumes of scientific research is to understand why global and national policy-makers continue to promote the future of sustainable, ecologically friendly production systems for safe, quality red meat. The authors rivet, the pages by melding the right mix of historical context, interactions with key players, and original insight, all formulated into fast-moving, piquant prose. While describing in detail how production system elements can be orchestrated to produce safe, quality red meat the authors provide insight on how this will transform agriculture as there is a demanding battle for the future of food, shifts within the frontlines of supply. The author’s cipher inspiring alternatives that promote agro-ecology of integrated crop/animal production amalgamating molecular and population genetics, animal nutrition and physiology with biotechnology, food science, and bio-safety technologies in the age of climate change encompassing designer food products™ and their byproducts for a climate-resilient path.
Synopsis
Red Meat Science is a comprehensive compilation of research performed to reveal the science of red meat, in order to understand the fundamental processes undergirding its production. Red meat is not only the product of the lifetime of a ruminant animal but is also the product of processes that take place after the animal is harvested when muscle becomes meat. The science of red meat, therefore, concerns the analysis of these complex biological processes. The production of red meat involves the synthesis of these processes into holistic production systems orchestrated toward foods desired by consumers. Accordingly, Red Meat Science begins with a characterization of eating experiences desired by consumers interpreting these characteristics in terms of food attributes contributing to desired eating experiences. These desires are expressed in terms of extrinsic and intrinsic characteristics of red meats. Volume (1) one focuses on the extrinsic meat character which concerns attributes that cannot be experienced at the time of consumption, such as was the meat produced in a manner considerate of humane animal treatment and that was friendly to the environment. Volume (2) two concerns intrinsic meat character which concerns attributes that can be experienced at the time of consumption, such as tenderness, juiciness, and flavor.
A Text Summarizing the Science of Red Meat Production and Delivery Fundamental to Integrated Production of Distinctive Red Meat Products for Discerning Consumers.
Preface
Red Meat Science and Production is a comprehensive compilation of research performed to reveal the science of red meat in order to understand the fundamentals undergirding its production. Red meat is not only the product of a lifetime, the muscles of ruminant animals but also is characterized by processes that take place after the animal dies when muscle becomes meat. The science of red meat, therefore, concerns the analysis of these complex biological processes.
The production of red meat involves the synthesis of these processes into holistic production systems orchestrating them toward red meats desired by consumers. Therefore, inspiring insight Red Meat Science and Production begins with volume one The Consumer and Extrinsic Meat Character which determines the desirable product of Intrinsic Meat Character in volume two. The product character is described according to definable attributes. The biological and necrological sciences underlying the formation of these attributes are a subject of analysis in order to synthesize them into production systems so designed to consistently produce red meat products desired by discerning targeted markets.
Unlike many texts, Red Meat Science and Production is a thorough, comprehensive review of the literature on the science and practice of red meat production on a global scale thereby reviewing about (4,000) four thousand original technical publications. Because of the comprehensive quality scope and scale of the text, the authors chose to limit commentary and let the summations of research “speak for itself”. Quantification is therefore irrefutable, as illustrated in nearly every sentence content of the scientific literature.
Many of the conclusions drawn are not the ideas of the authors but are the scientific method conclusions drawn by scientists based on research evidence. The authors are careful to give credit to the originating scientists for every conclusion drawn in the text, thereby condensing and truly achieving the heretofore indisputable text within the volumes of Red Meat Science and Production. The conclusions, scientific evidence, and scientific publication citations are given so that readers can wholly rely upon each, then make their own conclusions and draw hypotheses for further exploration of the science and production of red meat. May the diverse scholars and scientists now communicate with peers and world leaders of commerce for the respective improvements of the science and production of red meat for mankind that this next generation so inspires by applying this knowledge base within this two-volume set.
The authors are deeply indebted to colleagues who have performed the research reported herein. The authors are in awe of the volume and quality of scientific research performed worldwide during the most recent decades linking the ruminant production system to the character of red meat. The authors are also indebted to Mr. Clayton Ferdinand, Chief Executive Officer of EnhancedExchange and its colleagues for inspiration and motivation that provided the initiative for this work. This comprehensive work could not have been completed without the editing skills and diligence of Cindy Davis and Karen Dean.
Indeed, you may invite Dr. Holloway to speak at your forums on red meat science and production or if you are a professor and want to request a review copy for classroom use you are welcome to do so now. Stay tuned for alerts about upcoming book talks at facebook.com/enhancedexchange and for updates on the books along with the issues the authors cover in our monthly research white paper publications.
