| Description |
xxii, 664 pages : illustrations ; 25 cm |
| Series |
Woodhead Publishing in food science, technology and nutrition |
|
Woodhead Publishing in food science, technology, and nutrition.
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| Contents |
PART 1 Understanding meat quality -- Trends in meat consumption and the need for fresh meat and meat products of improved quality / M D Aaslyng -- Biology and regulation of carcass composition / P L Greenwood and F Dunshea -- Fresh meat texture and tenderness / D A King, T L Wheeler, S D Shackelford and M Koohmaraie -- Meat color / R A Mancini -- Flavour development in meat / J S Elmore and D S Mottram -- Fresh meat water-holding capacity / E Huff-Lonergan -- The nutritional quality of meat / H K Biesalski and D Nohr -- Sensory evaluation of fresh meat / M G O'Sullivan and J P Kerry -- PART 2 Improving the quality of fresh meat: genetic and genomic technnologies -- New insights into the biology of meat quality from genomic and proteomic perspectives with particular emphasis on beef / A M Mullen, L Pannier and R Hamill -- Genetic and genomic approaches to improving pork quality / M T Cairns -- Genetic and genomic approaches to improving sheep meat quality / C S Bishop and E Karamichou -- Use of meat quality information in breeding programmes / G Simm, N Lambe, L Bünger, E Navajas and R Roehe -- Genetic based diagnostic tools for predicting meat quality / W Barendse -- PART 3 Improving the quality of fresh meat: production strategies -- Optimising the nutritional profile of beef / K Nuernberg -- Optimising the nutritional and sensorial profile of pork / J Mourot -- Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat / M N O'Grady and J P Kerry -- Organic meat quality / A Braghieri and F Napolitano -- Improving the quality of meat from ratites / K McMillin and L Hoffman -- Improving the meat quality of venison and other exotic game / L Hoffman and K McMillin -- PART 4 Improving the quality of fresh meat: processing strategies -- Automated grading of beef carcasses / P Allen -- Determining the lean content of pork carcasses / C Pomar and M Marcoux, M Gispert and M Font i Furnols and G Daumas -- New methods for analysis of factors affecting meat eating quality / V H Segtnan, K I Hildrum and J P Wold -- Chilling and freezing of meat and its effect on meat quality / S J James and C James -- Carcass interventions and meat tenderness / M M Farouk, E Wiklund and K Rosenvold -- Sensory and quality properties of packaged meat / M G O'Sullivan and J P Kerry -- Characterizing muscle properties to develop muscle-specific intervention strategies and improve meat cuts for the consumer / C D Calkins and D D Johnson -- Animal welfare and meat quality / J Hartung, B Nowak and A Springorum |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Meat -- Quality.
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Meat industry and trade -- Quality control.
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| Author |
Kerry, Joseph (Microbiologist)
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Ledward, David.
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| ISBN |
9781845693435 Woodhead cased |
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1845693434 Woodhead cased |
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9781420077902 CRC Press cased |
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1420077902 CRC Press cased |
|
