New Aspects of Meat Quality - 1st Edition - ISBN: 9780081005934

New Aspects of Meat Quality

1st Edition

From Genes to Ethics

Editors: Peter P. Purslow
Hardcover ISBN: 9780081005934
Imprint: Woodhead Publishing
Published Date: 4th April 2017
Page Count: 744
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Table of Contents

1. Introduction

Part One: Developments in our understanding the association between muscle structure and the basic eating qualities of cooked meat
2. Muscle structure, proteins and meat quality
3. Myogenesis and muscle growth and meat quality
4. Peri-mortal muscle metabolism and its effects on meat quality
5. What’s new in meat oxidation?
6. Current Developments in Fundamental and Applied Aspects of Meat Color
7. Advances in the understanding and measurement of meat texture
8. Developments in our understanding of water-holding capacity in meat
9. Current Challenges in Enhancing the Microbiological Safety of Raw Meat
10. Quality Assurance Schemes in Major Beef Producing Countries
 
Part Two: New techniques for measuring, predicting and producing meat quality, and how they help us minimize variability in eating quality and/or maximize value
11. Transcriptomics of meat quality
12. Gene and protein expression as a tool to explain/predict meat (and fish) quality
14. NMR spectroscopy and NMR metabolomics in relation to meat quality
14. X-ray contrast tomography and Raman spectroscopy methods show heat induced changes in meat
15. Cooking and novel post-mortem treatments to improve meat texture
16. New Sources of Animal Proteins: Cultured Meat
17. New sources of animal proteins: Edible insects

Part Three: The current qualities of consumer and public perceptions; what is sustainable, ethical, desirable and healthy
18. Meat nutritive value and human health
19. Meat and cancer evidence for and against
20. Fundamentals of animal welfare in meat animals and consumer attitudes to animal welfare
21. How to Work with Large Meat Buyers to Improve Animal Welfare
22. Manipulating the fatty acid composition of meat to improve nutritional value and meat quality
23. Veterinary drug residues in meat-related edible tissues
24. Specific veterinary drug residues of concern in meat production
25. Ethics of meat production and its relation to perceived meat quality
26. Ethical and sustainable aspects of meat production: Consumer perceptions and system
27. The current qualities of consumer and public perceptions: What is sustainable, ethical, desirable and healthy


Description

New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values.

Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms.

The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, and what is sustainable, ethical, desirable, and healthy in meat production and consumption.

Key Features

  • Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality
  • Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values<
  • Edited by an extremely well respected expert in the field who is an Associate Editor of the journal Meat Science (published by Elsevier), the largest global journal within this area

Readership

Meat scientists working in an industrial setting, managers in the meat producing industry, from breeding to convenience food production, in addition to academics and postgraduate students studying meat science


Details

No. of pages:
744
Language:
English
Copyright:
© Woodhead Publishing 2017
Published:
Imprint:
Woodhead Publishing
Hardcover ISBN:
9780081005934

About the Editors

Peter P. Purslow Editor

Peter Purslow is a Professor in Food Technology at University of Central Province of Buenos Aires, Argentina. He has previously worked in senior roles at the University of Guelph in Canada, including as the Head of the Food Science Department. He is one of the Associate Editors of Meat Science – the leading journal in the area, published by Elsevier.

Affiliations and Expertise

Professor, Food Technology, University of Central Province of Buenos Aires, Argentina