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Part 1 Understanding meat quality: Trends in meat consumption and the need for fresh meat and meat products of improved quality: Biology and regulation of carcass composition; Fresh meat texture and tenderness; Meat colour; Flavour development in meat; Fresh meat water-holding capacity; The nutritional quality of meat; Sensory evaluation of fresh meat. Part 2 Improving the quality of fresh meat: Genetic and genomic technologies: New insights into the biology of meat quality from genomic and proteomic perspectives with particular emphasis on beef; Genetic and genomic approaches to improving pork quality; Genetic and genomic approaches to improving sheep meat quality; Use of meat quality information in breeding programmes; Genetic based diagnostic tools for predicting meat quality. Part 3 Improving the quality of fresh meat: Production strategies: Optimising the nutritional profile of beef; Optimising the nutritional and sensorial profile of pork; Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf life of fresh meat; Organic meat quality; Improving the quality of meat from ratites; Improving the meat quality of venison and other exotic game. Part 4 Improving the quality of fresh meat: Processing strategies: Automated grading of beef carcasses; Determining the lean content of pork carcasses; New methods for analysis of factors affecting meat eating quality; Chilling and freezing of meat and its effect on meat quality; Carcass interventions and meat tenderness; Sensory and quality properties of packaged meat; Characterising muscle properties to develop muscle-specific intervention strategies and improve meat cuts for the consumer; Animal welfare and meat quality.
Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.
Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.
With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality.
- Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging
- Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity
- Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Students, researchers, academics in the food science field; Technologists and industrialists interested in optimizing meat quality
- No. of pages:
- © Woodhead Publishing 2009
- 22nd January 2009
- Woodhead Publishing
- Hardcover ISBN:
- eBook ISBN:
…a very useful reference source., Food Science and Technology
…wide range coverage means the book will be popular with students, researchers, lecturers and technologists., Food Science and Technology
Dr Joe Kerry is a college lecturer and head of the food packaging research group in the Department of Food and Nutritional Sciences at University College Cork (UCC). He is involved in national and international research projects both at fundamental and applied levels. Primary research interests address various aspects of food packaging, shelf-life stability, food composition and numerous aspects of food quality, particularly in relation to muscle foods. He also has very strong links with industry and his research team assists companies in relation to many aspects of new food product development.
University College Cork, Cork, Ireland