New Aspects of Meat Quality

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  • Publisher : Woodhead Publishing
  • Release : 22 March 2017
  • ISBN : 9780081006009
  • Page : 744 pages
  • Rating : 4.5/5 from 103 voters

New Aspects of Meat Quality Book PDF summary

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. 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“/li> 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

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New Aspects of Meat Quality

New Aspects of Meat Quality
  • Author : Peter P. Purslow
  • Publisher : Woodhead Publishing
  • Release Date : 2017-03-22
  • ISBN : 9780081006009
DOWNLOAD BOOKNew Aspects of Meat Quality

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.

New Aspects of Meat Quality

New Aspects of Meat Quality
  • Author : Peter P. Purslow
  • Publisher : Woodhead Publishing
  • Release Date : 2022-08-01
  • ISBN : 9780323858809
DOWNLOAD BOOKNew Aspects of Meat Quality

Meat Quality Aspects, Second Edition continues to be the leading source of scientific information for what constitutes meat quality in the minds of consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, waterholding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range and ethical meat production and the desirability of genetically modified organisms amongst others. The book is divided into sections for

Meat Processing

Meat Processing
  • Author : Joseph P. Kerry,John F. Kerry,David Ledward
  • Publisher : Elsevier
  • Release Date : 2002-09-06
  • ISBN : 9781855736665
DOWNLOAD BOOKMeat Processing

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors

Meat Quality

Meat Quality
  • Author : Wieslaw Przybylski, PhD,David Hopkins, PhD
  • Publisher : CRC Press
  • Release Date : 2015-10-15
  • ISBN : 9781482220322
DOWNLOAD BOOKMeat Quality

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of producing high-quality meat, from the growth of the animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep. Meat Quality:

The Science of Meat Quality

The Science of Meat Quality
  • Author : Chris R. Kerth
  • Publisher : John Wiley & Sons
  • Release Date : 2013-04-03
  • ISBN : 9781118530733
DOWNLOAD BOOKThe Science of Meat Quality

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis.

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
  • Author : Joseph Kerry
  • Publisher : Elsevier
  • Release Date : 2009-01-22
  • ISBN : 9781845695439
DOWNLOAD BOOKImproving the Sensory and Nutritional Quality of Fresh Meat

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

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release Date : 2019-08-21
  • ISBN : 9780128192344
DOWNLOAD BOOKMeat Quality Analysis

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality
  • Author : Leo M. L. Nollet
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-28
  • ISBN : 9780470276549
DOWNLOAD BOOKHandbook of Meat, Poultry and Seafood Quality

Lawrie's Meat Science

Lawrie's Meat Science
  • Author : Fidel Toldra
  • Publisher : Woodhead Publishing
  • Release Date : 2017-04-29
  • ISBN : 9780081006979
DOWNLOAD BOOKLawrie's Meat Science

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat

Meat Science

Meat Science
  • Author : P. D. Warriss
  • Publisher : CABI
  • Release Date : 2010
  • ISBN : 9781845935931
DOWNLOAD BOOKMeat Science

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals

Pork

Pork
  • Author : Paulo E.S. Munekata,Mirian Pateiro,Daniel Franco,José M. Lorenzo
  • Publisher : CRC Press
  • Release Date : 2021-09-02
  • ISBN : 9781000428360
DOWNLOAD BOOKPork

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many

Lawrie’s Meat Science

Lawrie’s Meat Science
  • Author : R. A. Lawrie,David Ledward
  • Publisher : Woodhead Publishing
  • Release Date : 2014-01-23
  • ISBN : 9781845691615
DOWNLOAD BOOKLawrie’s Meat Science

Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through

Sustainable Meat Production and Processing

Sustainable Meat Production and Processing
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2018-10-29
  • ISBN : 9780128156889
DOWNLOAD BOOKSustainable Meat Production and Processing

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat

The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology
  • Author : Steven M. Lonergan,David G. Topel,Dennis N. Marple
  • Publisher : Academic Press
  • Release Date : 2018-10-27
  • ISBN : 9780128152782
DOWNLOAD BOOKThe Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat

Protein Phosphorylation and Meat Quality

Protein Phosphorylation and Meat Quality
  • Author : Dequan Zhang,Xin Li,Li Chen,Chengli Hou,Zhenyu Wang
  • Publisher : Springer Nature
  • Release Date : 2021-02-13
  • ISBN : 9789811594410
DOWNLOAD BOOKProtein Phosphorylation and Meat Quality

The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science,