Table of Contents

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.

Details

No. of pages:
680
Language:
English
Copyright:
© 2009
Published:
Imprint:
Woodhead Publishing
Electronic ISBN:
9781845695439
Print ISBN:
9781845693435

About the editor

Joseph Kerry

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.

Reviews

…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