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Improving the Sensory and Nutritional Quality of Fresh Meat New Technologies
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Improving the Sensory and Nutritional Quality of Fresh Meat New Technologies

Kerry, Joseph; Ledward, D. A.; Ledward, David; Ledward, David
ISBN-10: 1420077902
ISBN-13: 9781420077902

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

List price: $289.95
Edition: 2009
Publisher: C R C Press LLC
Binding: Trade Cloth
Pages: 500
Size: 6.50" wide x 9.50" long x 1.50" tall
Weight: 2.44 lbs.
Language: English

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