New Aspects of Meat Quality

New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms. The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing 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, and what is sustainable, ethical, desirable, and healthy in meat production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values“/li> Edited by an extremely well respected expert in the field who is an Associate Editor of the journal Meat Science (published by Elsevier), the largest global journal within this area

Produk Detail:

  • Author : Peter P. Purslow
  • Publisher : Woodhead Publishing
  • Pages : 744 pages
  • ISBN : 0081006004
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKNew Aspects of Meat Quality

New Aspects of Meat Quality

New Aspects of Meat Quality
  • Author : Peter P. Purslow
  • Publisher : Woodhead Publishing
  • Release : 22 March 2017
GET THIS BOOKNew Aspects of Meat Quality

New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries.

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
  • Author : Joseph Kerry
  • Publisher : Elsevier
  • Release : 22 January 2009
GET THIS BOOKImproving the Sensory and Nutritional Quality of Fresh Meat

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

Meat Processing

Meat Processing
  • Author : Joseph P. Kerry,John F. Kerry,David Ledward
  • Publisher : Elsevier
  • Release : 06 September 2002
GET THIS BOOKMeat Processing

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

Ensuring Safety and Quality in the Production of Beef Volume 2: Quality

Ensuring Safety and Quality in the Production of Beef Volume 2: Quality
  • Author : Mick Price,Michael Dikeman,Matt Spangler,MR Thierry Astruc,Prof Stephen Smith,Dr Brad Johnson, Dr,Prof Mike Cockram,Dr Phillip Strydom,Dr Ranjith Ramanathan,Dr David Hopkins,Dr Chris Kerth,Dr Janeal Yancey,Dr Christy Bratcher,Prof Chunbao Li,Dr Elly Ana Navajas,Dr Judith Capper,Prof Penny Kris-Etherton,Dr Chris Richards,Dr Dustin Boler
  • Publisher : Burleigh Dodds Science Publishing Limited
  • Release : 30 November 2016
GET THIS BOOKEnsuring Safety and Quality in the Production of Beef Volume 2: Quality

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

Meat Quality
  • Author : Wieslaw Przybylski, PhD,David Hopkins, PhD
  • Publisher : CRC Press
  • Release : 15 October 2015
GET THIS BOOKMeat Quality

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:

Basic and New Aspects of Gastrointestinal Ultrasonography

Basic and New Aspects of Gastrointestinal Ultrasonography
  • Author : Sverre ?degaard,Odd Helge Gilja,Hans Gregersen
  • Publisher : World Scientific
  • Release : 27 June 2022
GET THIS BOOKBasic and New Aspects of Gastrointestinal Ultrasonography

This book is an introduction for students and young doctors at thebeginning of their career in diagnostic ultrasonography. It alsopresents the latest in innovations and techniques in gastrointestinalultrasonography. The reader will find basic aspects of ultrasonographyas well as highly advanced technical and research papers.

The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology
  • Author : Steven M. Lonergan,David G. Topel,Dennis N. Marple
  • Publisher : Academic Press
  • Release : 27 October 2018
GET THIS BOOKThe Science of Animal Growth and Meat Technology

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

Sustainable Meat Production and Processing

Sustainable Meat Production and Processing
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 29 October 2018
GET THIS BOOKSustainable Meat Production and Processing

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat

Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 22 July 2014
GET THIS BOOKEncyclopedia of Meat Sciences

The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the

Protein Phosphorylation and Meat Quality

Protein Phosphorylation and Meat Quality
  • Author : Dequan Zhang,Xin Li,Li Chen,Chengli Hou,Zhenyu Wang
  • Publisher : Springer Nature
  • Release : 13 February 2021
GET THIS BOOKProtein Phosphorylation and Meat Quality

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,

Quality and Grading of Carcasses of Meat Animals

Quality and Grading of Carcasses of Meat Animals
  • Author : S. Morgan Jones
  • Publisher : CRC Press
  • Release : 24 July 2020
GET THIS BOOKQuality and Grading of Carcasses of Meat Animals

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

Lawrie's Meat Science

Lawrie's Meat Science
  • Author : Fidel Toldra
  • Publisher : Woodhead Publishing
  • Release : 29 April 2017
GET THIS BOOKLawrie's Meat Science

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

Developmental Programming in Livestock Production, An Issue of Veterinary Clinics of North America: Food Animal Practice

Developmental Programming in Livestock Production, An Issue of Veterinary Clinics of North America: Food Animal Practice
  • Author : Travis Mulliniks,Rick Funston
  • Publisher : Elsevier Health Sciences
  • Release : 30 May 2019
GET THIS BOOKDevelopmental Programming in Livestock Production, An Issue of Veterinary Clinics of North America: Food Animal Practice

This issue of Veterinary Clinics: Food Animal Practice, edited by Dr. Rick Funston and Dr. J. Travis Mulliniks, is dedicated to Developmental Programming in Livestock Production. Topics include: Fetal Growth and Development; Cellular Mechanisms and Epigenetic Changes; Overgrowth Syndrome; Effects on Progeny and Nutrient Partitioning; Effects on Neonatal Mortality; Effects on Tissue Growth and End Product; Effects on Fertility; Effects on Animal Health and Immune Function; Effects on Dam and Progeny Milk Production; Multigenerational Effects; Developmental Resiliency: in utero Adaptation