Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
Title Improving the Sensory and Nutritional Quality of Fresh Meat PDF eBook
Author Joseph Kerry
Publisher Elsevier
Pages 687
Release 2009-01-22
Genre Technology & Engineering
ISBN 1845695437

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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

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
Title Improving the Sensory and Nutritional Quality of Fresh Meat PDF eBook
Author Joseph Kerry
Publisher Woodhead Publishing Limited
Pages 570
Release 2017-06-01
Genre
ISBN 9780081007204

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The fully revised and updated second edition of Improving the Sensory and Nutritional Quality of Fresh Meat reviews the essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. The book is split into three main sections. Part one analyses the scientific basis of meat quality attributes. New chapters in this section cover pre- and post-slaughter inputs affecting meat quality; important flavors precursors impacting on the sensory characteristics of meat and measurable biomarkers linked to meat quality from different production systems amongst others. The second section looks at how meat quality can be measured, with coverage of advances in measuring the sensory aspects of meat and spectroscopic approaches to on-line monitoring of meat quality. The final section looks at new techniques to improve the quality of meat with new chapters on genomic approaches to improving quality of meat and high pressure processing of meat to enhance eating quality. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat will continue to be a standard reference for those industrialists and academics interested in optimizing meat quality. Brings together top researchers in the field to provide a comprehensive overview of recent technological advances in improving meat quality Builds on the success of the first edition, but fully revised throughout, with a number of new chapters, bringing it completely up to date Both editors are extremely well respected in the field and Joe Kerry is Associate Editor of the journal Meat Science (published by Elsevier) which is the largest journal in the world within the area

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
Title Improving the Sensory and Nutritional Quality of Fresh Meat PDF eBook
Author Joseph Kerry
Publisher Woodhead Publishing
Pages 680
Release 2009-02-05
Genre Technology & Engineering
ISBN 9781845693435

Download Improving the Sensory and Nutritional Quality of Fresh Meat Book in PDF, Epub and Kindle

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

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
Title Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat PDF eBook
Author Paulo Eduardo Sichetti Munekata
Publisher
Pages 112
Release 2021-11
Genre
ISBN 9783036522876

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The e-book and Special Issue "Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat" is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
Title Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement PDF eBook
Author Mohammed Gagaoua
Publisher MDPI
Pages 236
Release 2020-04-24
Genre Science
ISBN 3039286900

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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.

Meat Processing

Meat Processing
Title Meat Processing PDF eBook
Author Joseph P. Kerry
Publisher Elsevier
Pages 481
Release 2002-09-06
Genre Technology & Engineering
ISBN 1855736667

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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

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
Title Instrumental Assessment of Food Sensory Quality PDF eBook
Author David Kilcast
Publisher Elsevier
Pages 664
Release 2013-09-30
Genre Technology & Engineering
ISBN 0857098853

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Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality