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    Improving the Sensory and Nutritional Quality of Fresh Meat New Technologies

    ISBN-10: 1420077902
    ISBN-13: 9781420077902
    Author(s): Joseph Kerry, D. A. Ledward, David Ledward, David Ledward
    Description: A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as  More...
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    Publisher: C R C Press LLC
    Binding: Hardcover
    Pages: 500
    Size: 6.50" wide x 9.50" long x 1.50" tall
    Weight: 2.442
    Language: English

    A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions.

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    Preface
    Understanding meat quality
    Trends in meat consumption and the need for fresh meat and meat products of improved quality
    Introduction
    Eating meat for pleasure
    Eating meat for nutrition
    Variability in meat and meat products
    Future trends
    Acknowledgement
    References
    Biology and regulation of carcass composition
    Introduction
    Patterns of growth of carcass tissues
    Biology of carcass tissue development and growth
    Consequences of prenatal and postnatal growth and development for carcass composition and meat quality
    Influences of metabolic modifiers on carcass characteristics
    Genotypic influences on carcass composition
    Future perspectives
    Sources of further information and advice
    References
    Fresh meat texture and tenderness
    Introduction
    Muscle constituents and structure contributing to tenderness variation
    Antemortem factors affecting meat tenderness
    Postmortem technologies affecting meat tenderness
    Laboratory tenderness assessment
    On-line tenderness prediction
    Conclusions
    Sources of further information and advice
    References
    Meat color
    Introduction
    Myoglobin chemistry
    Antemortem factors affecting meat color
    Laboratory analysis of meat color
    Postmortem factors affecting meat color
    Product enhancement
    New developments and new areas of research
    Future directions
    Conclusion
    Sources of further information and advice
    References
    Flavour development in meat
    Introduction
    Flavour formation in meat
    Dietary effects on meat flavour
    Other pre-slaughter factors affecting meat flavour
    Post-slaughter factors affecting meat flavour
    Off-flavours in meat
    Laboratory analysis of meat aroma compounds
    Future trends
    Sources of further information and advice
    References
    Fresh meat water-holding capacity
    Introduction
    Water-holding capacity defined
    Inherent factors in postmortem muscle that influence water-holding capacity
    Ante-and early postmortem factors that influence water-holding capacity
    Future trends
    Sources of further information and advice
    References
    The nutritional quality of meat
    Introduction
    Macronutrients in meat
    Meat micronutrients
    Laboratory analysis of the nutritional quality of meat
    Future trends
    Conclusions
    Sources of further information and advice
    References
    Sensory evaluation of fresh meat
    Introduction
    Sensory evaluation of meat colour
    Sensory evaluation of meat flavour
    Sensory assessment of meat tenderness
    Future trends
    References
    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
    Introduction
    Genetic markers
    Functional genomics
    Proteomics
    Summary
    Acknowledgements
    References
    Genetic and genomic approaches to improving pork quality
    The importance of genetic and genomic approaches in improving pork quality
    Progress with identifying genes responsible for the meat quality traits in pigs
    Functional genomics and improving pork quality
    Proteomics and improving pork quality
    Quantitative trait loci analysis and improving pork quality
    Future trends
    Sources of further information and advice
    References
    Genetic and genomic approaches to improving sheep meat quality
    Introduction
    Genetic variation in sheep meat quality
    Genes impacting on meat quality
    Quantitative trait loci approaches to improving meat quality
    The contribution of functional genomics
    Future trends
    Acknowledgements
    References
    Use of meat quality information in breeding programmes
    Introduction
    Issues affecting the inclusion of meat quality information in breeding programmes
    Breeding programme design to include meat quality (MQ) goals
    Techniques for measuring meat quality
    Future trends
    Sources of further information and advice
    References
    Genetic-based diagnostic tools for predicting meat quality
    Introduction: the need for better methods to predict meat quality
    Developing genetic-based diagnostic tests for predicting meat quality
    Current status of development and future potential
    Future trends
    Sources of further information and advice
    Acknowledgements
    References
    Improving the quality of fresh meat: production strategies
    Optimising the nutritional profile of beef
    Introduction: the potential to improve the nutritional profile of beef
    Optimising the nutritional profile of beef
    Optimising the quantity of vitamins and micronutrients in beef
    Future trends and conclusions
    References
    Optimising the nutritional and sensorial profile of pork
    Introduction
    Pork composition
    The sensorial qualities of pork
    Effects of breeding factors on meat sensorial and nutritional qualities
    Orientation of pig production
    Conclusions
    References
    Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat
    Introduction
    Factors affecting fresh meat quality and shelf-life appearance (colour), lipid oxidation and microbiology
    Chemistry and structure of vitamin E
    Chemistry and structure of green tea catechins
    Chemistry and structure of grape seed extract and bearberry compounds
    Chemistry and structure of oregano and rosemary compounds
    Conclusions
    References
    Organic meat quality
    Introduction
    The quality of organic meats as compared to conventional products
    Safety and healthiness of organic meat
    Future trends
    Sources of further information and advice
    Acknowledgement
    References
    Improving the quality of meat from ratites
    Introduction
    Ratite meat industries
    Body and carcass quality traits
    Influences on composition and quality development
    Raw chilled ratite meat characteristics
    Value-added products from ostrich meat
    Future trends
    Conclusions
    Sources of further information and advice
    References
    Improving the meat quality of vension and other exotic game
    Introduction
    Improving meat quality by means of the production system
    Transport, lairage and slaughtering techniques
    Post-mortem intervention to improve the meat quality
    Improving or maintaining the meat quality post-mortem
    Value-added products as a means to improve the quality attributes of exotic meats
    Future trends
    References
    Improving the quality of fresh meat: processing strategies
    Automated grading of beef carcasses
    Introduction
    The purpose of carcass grading
    Carcass grading based on visual assessment
    Development and application of automated methods: Video Image Analysis (VIA)
    Future trends
    Sources of further information and advice
    References
    Determining the lean content of pork carcasses
    Introduction
    Determination of carcass lean yield
    On-line determination of carcass composition and lean yield
    Current technologies available to accurately determine carcass composition and lean yield
    Limits of current technologies for estimating carcass composition and carcass value
    Future trends
    Conclusions
    References
    New methods for analysis of factors affecting meat eating quality
    Introduction
    Meat industry needs for on-line spectroscopic analysis
    Selected on-line spectroscopic techniques for meat
    Problems and pitfalls in on-line spectroscopic analysis
    Sources of further information and advice and future trends
    References
    Chilling and freezing of meat and its effect on meat quality
    Introduction
    Effect of chilling and freezing on meat tenderness and texture
    Effect of chilling and freezing on drip production
    Effect of chilling and freezing on meat colour and appearance
    Future trends
    Sources of further information and advice
    References
    Carcass interventions and meat tenderness
    Introduction
    Whole-carcass interventions to improve tenderness
    Ageing of meat to improve tenderness
    Novel technologies to improve tenderness
    Processing techniques to improve tenderness of individual muscles/cuts
    Future trends
    Sources of further information and advice
    References
    Sensory and quality properties of packaged meat
    Introduction
    Packaged meat
    Colour changes and packaged meat
    Lipid oxidation and packaged meat
    Catalysis of lipid oxidation
    Tenderness and packaged meat
    Future trends
    References
    Characterizing muscle properties to develop muscle-specific intervention strategies and improve meat cuts for the consumer
    Introduction
    Overview of US beef muscle profiling projects
    Methods
    Optimization
    Future trends
    Sources of further information and advice
    References
    Animal welfare and meat quality
    Introduction
    Definition of animal welfare
    Meat quality traits
    Impact of housing and management on meat quality
    Impact of transport and lairage on meat quality
    Impact of stunning on animals and meat condition
    A risk assessment approach for animal welfare and meat quality in slaughter animals
    Conclusions
    Future trends
    References
    Index

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