New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality.
In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption.
1. Chapter 1 Introduction to meat quality - p. 1 2. Chapter 2 Muscle structure, proteins, and meat quality - p. 15 3. Chapter 3 Myogenesis, muscle growth, and meat quality - p. 39 4. Chapter 4 Postmortem muscle metabolism and meat quality - p. 67 5. Chapter 5 Current understanding on the role of proteolysis on meat quality - p. 95 6. Chapter 6 Recent advances in meat oxidation - p. 115 7. Chapter 7 Advances in fresh meat color stability - p. 139 8. Chapter 8 Advances in the understanding and measurement of meat texture - p. 163 9. Chapter 9 Developments in meat flavor - p. 195 10. Chapter 10 Developments in our understanding of water holding in meat - p. 237 11. Chapter 11 Interventions and current challenges in enhancing the microbiological safety of raw meat - p. 265 12. Chapter 12 Quality assurance schemes in major beef-producing countries - p. 303 13. Chapter 13 Transcriptomics of meat quality - p. 337 14. Chapter 14 Proteomics to explain and predict meat quality - p. 393 15. Chapter 15 Metabolomics in relation to meat quality - p. 433 16. Chapter 16 X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat - p. 461 17. Chapter 17 Cooking and novel postmortem treatments to improve meat texture and tenderness - p. 473 18. Chapter 18 What do we know today about cultured muscle to produce meat and its acceptability in the world? - p. 507 19. Chapter 19 Progress and challenges of insects as food and feed - p. 533 20. Chapter 20 Meat nutritive value and human health - p. 561 21. Chapter 21 Meat and cancer evidence for and against - p. 579 22. Chapter 22 Fatty acids in meat - p. 609 23. Chapter 23 Current developments in meat by-products - p. 649 24. Chapter 24 Fundamentals of animal welfare in meat animals and consumer attitudes to animal welfare - p. 667 25. Chapter 25 How to work with large meat buyers to improve animal welfare - p. 705 26. Chapter 26 Current trends in zoonoses and foodborne pathogens linked to the consumption of meat - p. 717 27. Chapter 27 Veterinary drug residues in meat-related edible tissues - p. 755 28. Chapter 28 Chemical agents of special concern in livestock meat production - p. 785 29. Chapter 29 Ethics of meat production and its relation to perceived meat quality - p. 809 30. Chapter 30 Ethical and sustainable aspects of meat production; consumer perceptions and system credibility - p. 829 31. Chapter 31 Sensory perceptions and new consumer attitudes to meat - p. 853 32. Index - p. 887
New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality.
In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption.
1. Chapter 1 Introduction to meat quality - p. 1 2. Chapter 2 Muscle structure, proteins, and meat quality - p. 15 3. Chapter 3 Myogenesis, muscle growth, and meat quality - p. 39 4. Chapter 4 Postmortem muscle metabolism and meat quality - p. 67 5. Chapter 5 Current understanding on the role of proteolysis on meat quality - p. 95 6. Chapter 6 Recent advances in meat oxidation - p. 115 7. Chapter 7 Advances in fresh meat color stability - p. 139 8. Chapter 8 Advances in the understanding and measurement of meat texture - p. 163 9. Chapter 9 Developments in meat flavor - p. 195 10. Chapter 10 Developments in our understanding of water holding in meat - p. 237 11. Chapter 11 Interventions and current challenges in enhancing the microbiological safety of raw meat - p. 265 12. Chapter 12 Quality assurance schemes in major beef-producing countries - p. 303 13. Chapter 13 Transcriptomics of meat quality - p. 337 14. Chapter 14 Proteomics to explain and predict meat quality - p. 393 15. Chapter 15 Metabolomics in relation to meat quality - p. 433 16. Chapter 16 X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat - p. 461 17. Chapter 17 Cooking and novel postmortem treatments to improve meat texture and tenderness - p. 473 18. Chapter 18 What do we know today about cultured muscle to produce meat and its acceptability in the world? - p. 507 19. Chapter 19 Progress and challenges of insects as food and feed - p. 533 20. Chapter 20 Meat nutritive value and human health - p. 561 21. Chapter 21 Meat and cancer evidence for and against - p. 579 22. Chapter 22 Fatty acids in meat - p. 609 23. Chapter 23 Current developments in meat by-products - p. 649 24. Chapter 24 Fundamentals of animal welfare in meat animals and consumer attitudes to animal welfare - p. 667 25. Chapter 25 How to work with large meat buyers to improve animal welfare - p. 705 26. Chapter 26 Current trends in zoonoses and foodborne pathogens linked to the consumption of meat - p. 717 27. Chapter 27 Veterinary drug residues in meat-related edible tissues - p. 755 28. Chapter 28 Chemical agents of special concern in livestock meat production - p. 785 29. Chapter 29 Ethics of meat production and its relation to perceived meat quality - p. 809 30. Chapter 30 Ethical and sustainable aspects of meat production; consumer perceptions and system credibility - p. 829 31. Chapter 31 Sensory perceptions and new consumer attitudes to meat - p. 853 32. Index - p. 887
