Improving 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 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

Produk Detail:

  • Author : Joseph Kerry
  • Publisher : Elsevier
  • Pages : 680 pages
  • ISBN : 1845695437
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKImproving the Sensory and Nutritional Quality of Fresh Meat

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

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality
  • Author : Leo M. L. Nollet
  • Publisher : John Wiley & Sons
  • Release : 29 May 2012
GET THIS BOOKHandbook of Meat, Poultry and Seafood Quality

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments

Sensory Analysis of Foods of Animal Origin

Sensory Analysis of Foods of Animal Origin
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release : 15 September 2010
GET THIS BOOKSensory Analysis of Foods of Animal Origin

When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing. Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research

A Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer-Driven New Product Development
  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release : 16 September 2016
GET THIS BOOKA Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically

Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry
  • Author : Fidel Toldrá
  • Publisher : John Wiley & Sons
  • Release : 27 October 2014
GET THIS BOOKHandbook of Fermented Meat and Poultry

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54

Sensory and Consumer Research in Food Product Design and Development

Sensory and Consumer Research in Food Product Design and Development
  • Author : Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
  • Publisher : John Wiley & Sons
  • Release : 24 January 2012
GET THIS BOOKSensory and Consumer Research in Food Product Design and Development

During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release : 21 August 2019
GET THIS BOOKMeat Quality Analysis

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

Design and Analysis of Sensory Optimization

Design and Analysis of Sensory Optimization
  • Author : Maximo C. Gacula, Jr.
  • Publisher : John Wiley & Sons
  • Release : 02 June 2008
GET THIS BOOKDesign and Analysis of Sensory Optimization

This book discusses experimental designs which are very useful in sensory and consumer testing. As an added feature this coverage is fully illustrated with real-life examples. In addition, the importance of fractional factorial designs are explained more fully than in books now available. The heart of this book is product optimization which covers in great detail designs and analysis of optimization studies with consumers. A rundown of this chapter includes: preliminaries, test for adequacy of statistical model and least squares

Safety Analysis of Foods of Animal Origin

Safety Analysis of Foods of Animal Origin
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKSafety Analysis of Foods of Animal Origin

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled

Handbook of Meat Processing

Handbook of Meat Processing
  • Author : Fidel Toldrá
  • Publisher : John Wiley & Sons
  • Release : 20 April 2010
GET THIS BOOKHandbook of Meat Processing

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing.

Nitrite Curing of Meat

Nitrite Curing of Meat
  • Author : Ronald B. Pegg,Fereidoon Shahidi
  • Publisher : John Wiley & Sons
  • Release : 02 June 2008
GET THIS BOOKNitrite Curing of Meat

Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s,

The Science of Meat Quality

The Science of Meat Quality
  • Author : Chris R. Kerth
  • Publisher : John Wiley & Sons
  • Release : 03 April 2013
GET THIS BOOKThe Science of Meat Quality

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.

Open Dating of Foods

Open Dating of Foods
  • Author : Theodore P. Labuza,Lynn M. Szybist
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKOpen Dating of Foods

Open dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home. One principle is that the shelf life is a function of the distribution conditions and can be looked at as the percentage of consumers a manufacturer is willing to displease. Thus, one purpose of an open date is to give consumers enough time to purchase a food product and store it at home for a reasonable

Food Safety

Food Safety
  • Author : James Sheridan
  • Publisher : John Wiley & Sons
  • Release : 02 June 2008
GET THIS BOOKFood Safety

One of the recent developments in regard to food safety is the legal change that consumers have a right to be sold safe food and that the primary producer is now part of the process which must guarantee the delivery of safe products