New Aspects Of Meat Quality

New Aspects Of Meat Quality Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of New Aspects Of Meat Quality book. This book definitely worth reading, it is an incredibly well-written.

New Aspects of Meat Quality

Peter P. Purslow
New Aspects of Meat Quality Book PDF

Author : Peter P. Purslow
Publisher : Woodhead Publishing
Page : 918 pages
File Size : 49,5 Mb
Release : 2022-08-23
Category : Technology & Engineering
ISBN : 9780323858809

Get Book

New Aspects of Meat Quality by Peter P. Purslow Pdf

New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption. Provides the latest research techniques and developments presented by top researchers in the field Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health

Meat Quality

Wieslaw Przybylski, PhD,David Hopkins, PhD
Meat Quality Book PDF

Author : Wieslaw Przybylski, PhD,David Hopkins, PhD
Publisher : CRC Press
Page : 472 pages
File Size : 49,5 Mb
Release : 2015-10-15
Category : Technology & Engineering
ISBN : 9781482220322

Get Book

Meat Quality by Wieslaw Przybylski, PhD,David Hopkins, PhD Pdf

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: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality. The chapters are written by contributors from universities, research institutes, and breeding companies from different countries and continents. The chapters are based on the research and teaching experience of the contributors as well as on a critical evaluation of the current literature. No other book available today covers the key issues regarding meat quality in such a comprehensive way. This book should be of keen interest to students of food technology, nutrition, commodities sciences, and animal sciences, as well as to food scientists and engineers who want to update their knowledge about the determinants of meat quality.

Meat Processing

Joseph P. Kerry,John F. Kerry,David Ledward
Meat Processing Book PDF

Author : Joseph P. Kerry,John F. Kerry,David Ledward
Publisher : Elsevier
Page : 480 pages
File Size : 40,6 Mb
Release : 2002-09-06
Category : Technology & Engineering
ISBN : 9781855736665

Get Book

Meat Processing by Joseph P. Kerry,John F. Kerry,David Ledward Pdf

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 determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products. With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing Examines the range of processing techniques that have been deployed at various stages in the supply chain Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

Improving the Sensory and Nutritional Quality of Fresh Meat

Joseph Kerry
Improving the Sensory and Nutritional Quality of Fresh Meat Book PDF

Author : Joseph Kerry
Publisher : Elsevier
Page : 687 pages
File Size : 49,7 Mb
Release : 2009-01-22
Category : Technology & Engineering
ISBN : 9781845695439

Get Book

Improving the Sensory and Nutritional Quality of Fresh Meat by Joseph Kerry Pdf

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 complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential

The Science of Meat Quality

Chris R. Kerth
The Science of Meat Quality Book PDF

Author : Chris R. Kerth
Publisher : John Wiley & Sons
Page : 333 pages
File Size : 51,9 Mb
Release : 2013-04-03
Category : Science
ISBN : 9781118530733

Get Book

The Science of Meat Quality by Chris R. Kerth Pdf

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. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. 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. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.

The Science of Animal Growth and Meat Technology

Steven M. Lonergan,David G. Topel,Dennis N. Marple
The Science of Animal Growth and Meat Technology Book PDF

Author : Steven M. Lonergan,David G. Topel,Dennis N. Marple
Publisher : Academic Press
Page : 300 pages
File Size : 46,9 Mb
Release : 2018-10-27
Category : Medical
ISBN : 9780128152782

Get Book

The Science of Animal Growth and Meat Technology by Steven M. Lonergan,David G. Topel,Dennis N. Marple Pdf

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 tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. Describes principles in muscle metabolism, meat quality and meat safety using case studies Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection Offers solutions on how to control bacterial growth to improve the safety and quality of meat Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

José Manuel Lorenzo,Paulo E. S. Munekata,Francisco J. Barba,Fidel Toldrá
More than Beef Pork and Chicken The Production Processing and Quality Traits of Other Sources of Meat for Human Diet Book PDF

Author : José Manuel Lorenzo,Paulo E. S. Munekata,Francisco J. Barba,Fidel Toldrá
Publisher : Springer
Page : 416 pages
File Size : 45,9 Mb
Release : 2019-01-31
Category : Technology & Engineering
ISBN : 9783030054847

Get Book

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet by José Manuel Lorenzo,Paulo E. S. Munekata,Francisco J. Barba,Fidel Toldrá Pdf

This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing.

Ensuring Safety and Quality in the Production of Beef Volume 2

Michael E. Dikeman,Gary Royce Acuff,James S. Dickson
Ensuring Safety and Quality in the Production of Beef Volume 2 Book PDF

Author : Michael E. Dikeman,Gary Royce Acuff,James S. Dickson
Publisher : Burleigh Dodds Series in Agricultural Science
Page : 0 pages
File Size : 41,8 Mb
Release : 2017
Category : Technology & Engineering
ISBN : 1786760606

Get Book

Ensuring Safety and Quality in the Production of Beef Volume 2 by Michael E. Dikeman,Gary Royce Acuff,James S. Dickson Pdf

Volume 2 reviews developments related to quality, starting with the way breeding and growth affect meat quality. The book then discusses cattle nutrition and management before concluding with an assessment of factors determining individual quality traits such as colour and flavour.

Meat Quality

Wieslaw Przybylski, PhD,David Hopkins, PhD
Meat Quality Book PDF

Author : Wieslaw Przybylski, PhD,David Hopkins, PhD
Publisher : CRC Press
Page : 472 pages
File Size : 49,8 Mb
Release : 2015-12-01
Category : Technology & Engineering
ISBN : 9781498766678

Get Book

Meat Quality by Wieslaw Przybylski, PhD,David Hopkins, PhD Pdf

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: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality. The chapters are written by contributors from universities, research institutes, and breeding companies from different countries and continents. The chapters are based on the research and teaching experience of the contributors as well as on a critical evaluation of the current literature. No other book available today covers the key issues regarding meat quality in such a comprehensive way. This book should be of keen interest to students of food technology, nutrition, commodities sciences, and animal sciences, as well as to food scientists and engineers who want to update their knowledge about the determinants of meat quality.

Lawrie's Meat Science

Fidel Toldra
Lawrie s Meat Science Book PDF

Author : Fidel Toldra
Publisher : Woodhead Publishing
Page : 730 pages
File Size : 53,5 Mb
Release : 2017-04-29
Category : Technology & Engineering
ISBN : 9780081006979

Get Book

Lawrie's Meat Science by Fidel Toldra Pdf

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 safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

Poultry Quality Evaluation

Massimiliano Petracci,Cecile Berri
Poultry Quality Evaluation Book PDF

Author : Massimiliano Petracci,Cecile Berri
Publisher : Woodhead Publishing
Page : 386 pages
File Size : 45,5 Mb
Release : 2017-08-01
Category : Technology & Engineering
ISBN : 9780081007693

Get Book

Poultry Quality Evaluation by Massimiliano Petracci,Cecile Berri Pdf

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry 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, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values Contains contributions from editors who are very well known and highly respected in the field

Protein Phosphorylation and Meat Quality

Dequan Zhang,Xin Li,Li Chen,Chengli Hou,Zhenyu Wang
Protein Phosphorylation and Meat Quality Book PDF

Author : Dequan Zhang,Xin Li,Li Chen,Chengli Hou,Zhenyu Wang
Publisher : Springer Nature
Page : 303 pages
File Size : 43,9 Mb
Release : 2021-02-13
Category : Technology & Engineering
ISBN : 9789811594410

Get Book

Protein Phosphorylation and Meat Quality by Dequan Zhang,Xin Li,Li Chen,Chengli Hou,Zhenyu Wang Pdf

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, food chemistry and molecular biology etc.

Meat Quality Analysis

Ashim Kumar Biswas,Prabhat Mandal
Meat Quality Analysis Book PDF

Author : Ashim Kumar Biswas,Prabhat Mandal
Publisher : Academic Press
Page : 458 pages
File Size : 51,7 Mb
Release : 2019-08-21
Category : Science
ISBN : 9780128192344

Get Book

Meat Quality Analysis by Ashim Kumar Biswas,Prabhat Mandal Pdf

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 scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Mohammed Gagaoua,Brigitte Picard
Current Advances in Meat Nutritional Sensory and Physical Quality Improvement Book PDF

Author : Mohammed Gagaoua,Brigitte Picard
Publisher : MDPI
Page : 236 pages
File Size : 46,5 Mb
Release : 2020-04-24
Category : Science
ISBN : 9783039286904

Get Book

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement by Mohammed Gagaoua,Brigitte Picard Pdf

Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.

Quality and Grading of Carcasses of Meat Animals

S. Morgan Jones
Quality and Grading of Carcasses of Meat Animals Book PDF

Author : S. Morgan Jones
Publisher : CRC Press
Page : 246 pages
File Size : 46,8 Mb
Release : 2020-07-24
Category : Technology & Engineering
ISBN : 9781000141658

Get Book

Quality and Grading of Carcasses of Meat Animals by S. Morgan Jones Pdf

Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals