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