New Book Shows 'Science of Quality'

AUSTRALIA - A new booklet which gives beef producers access to information they need to improve their on-farm productivity has been launched in Armidale.
calendar icon 31 January 2008
clock icon 2 minute read

The ‘Science for Quality Beef’ booklet is the latest publication from the Beef CRC, Australia’s largest integrated beef research program.

The booklet features selected research highlights focusing on key areas of meat quality, carcase composition and new genetics research.

The Beef CRC’s Chief Executive Officer Dr Heather Burrow launched the booklet, maintaining it’s a must for the modern day beef producer.

“Since the Beef CRC was established in 1993 we’ve delivered a wide range of tools to help beef producers produce the best meat they can,” Dr Burrow said. “From calving to weaning, backgrounding and right through to finishing, this book gives producers a step-by-step guide to cost-effectively getting the most out of their cattle.”

“It also looks at practical ways to improve the quality of the meat. Techniques such as tender-stretching and the effect of hormonal growth promotants (HGP’s) are looked at in detail,” she said.

‘Science for Quality Beef’ not only concentrates on what we already know, but also focuses on the planned future achievements of the Beef CRC.

Researchers are currently working on developing a vaccine for ticks. The Beef CRC is also working to develop a genetic test for polled, horned or scur characteristics in cattle.

“These two projects alone have the ability to save the beef industry millions of dollars in lost productivity and management costs each year,” said Dr Burrow.

Further Reading

       - You can view the 'Science for Quality Beef' booklet by clicking here.

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