Biological types of cattle: carcass and meat quality James Mitchell

Biological types of cattle: carcass and meat quality James MitchellThis chapter describes the domestication of cattle and the origins of many breeds found in the world today. The breeds are grouped into biological types, based on their size, muscularity and propensity to fatten, and the commercial role of each type is discussed. The relationships between biological types and carcass and meat quality are examined, and the breeds are identified as repositories for specific traits of value to the beef industry.

and the outstanding uncertainties in current estimates

The chapter examines the challenge of developing tolerance to drought and to heat

Topics include: the causes of war

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and the development of systems to operate the world's largest vertical farms successfully

embrace the possibility of impossibility

for markets around the world

An esteemed group of contributors discuss the varieties of lesbian and gay representation to deconstruct and redefine notions of national identity and culture in a diverse European context

This book advocates a management regime that is both politically

Supplementary Material A

It is important to ensure that the various feed products provided to cattle will not pose a food safety risk to the people who consume beef products

and issues related to the natural environment