Improving the Sensory and Nutritional Quality of Fresh Meat New Technologies

Name: Improving the Sensory and Nutritional Quality of Fresh Meat New Technologies
Availability: OutOfStock
ISBN: 9781420077902

ISBN-10: 1420077902

ISBN-13: 9781420077902

Edition: 2009

Authors: Joseph Kerry, D. A. Ledward, David Ledward, David Ledward

List price: $289.95

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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 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.

Book details

List price: $289.95
Copyright year: 2009
Publisher: CRC Press LLC
Publication date: 2/3/2009
Binding: Hardcover
Pages: 500
Size: 6.50" wide x 9.50" long x 1.50" tall
Weight: 2.442
Language: English

David A. Ledward is Emeritus Professor of Food Science at University of Reading and is the founding editor and Editor-in-Chief of the journal Meat Science.



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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