Volume 2 reviews developments related to quality, starting with the way breeding and growth affect meat quality. The book then discusses cattle nutrition and management before concluding with an assessment of factors determining individual quality traits such as colour and flavour.

Reviews advances in understanding how breeding and growth affects the development of quality attributes such as fat content and tenderness; Summarises recent research on how management of cattle and carcass handling affects sensory properties; Discusses current research on measuring and optimising quality traits such as colour, flavour and tenderness