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.
1. Chapter 1: Introduction - p. xxiii 2. Part I: Developments in Our Understanding the Association Between Muscle Structure and the Basic Eating Qualities of Cooked Meat - p. 9 3. Chapter 2: Muscle Structure, Proteins, and Meat Quality - p. 9 4. Chapter 3: Myogenesis and Muscle Growth and Meat Quality - p. 31 5. Chapter 4: Perimortal Muscle Metabolism and its Effects on Meat Quality - p. 62 6. Chapter 5: What’s New in Meat Oxidation? - p. 89 7. Chapter 6: Current Developments in Fundamental and Applied Aspects of Meat Color - p. 109 8. Chapter 7: Advances in the Understanding and Measurement of Meat Texture - p. 127 9. Chapter 8: Developments in Our Understanding of Water-Holding Capacity in Meat - p. 166 10. Chapter 9: Current Challenges in Enhancing the Microbiological Safety of Raw Meat - p. 190 11. Chapter 10: Quality Assurance Schemes in Major Beef-Producing Countries - p. 222 12. Part II: New Techniques for Measuring, Predicting and Producing Meat Quality, and How They Help us Minimize Variability in Eating Quality and/or Maximize Value - p. 255 13. Chapter 11: Transcriptomics of Meat Quality - p. 255 14. Chapter 12: Gene and Protein Expression as a Tool to Explain/Predict Meat (and Fish) Quality - p. 320 15. Chapter 13: NMR Spectroscopy and NMR Metabolomics in Relation to Meat Quality - p. 354 16. Chapter 14: X-ray Contrast Tomography and Raman Spectroscopy Methods Show Heat-Induced Changes in Meat - p. 371 17. Chapter 15: Cooking and Novel Postmortem Treatments to Improve Meat Texture - p. 385 18. Chapter 16: New Sources of Animal Proteins: Cultured Meat - p. 423 19. Chapter 17: New Sources of Animal Proteins: Edible Insects - p. 441 20. Part III: The Current Qualities of Consumer and Public Perceptions; What is Sustainable, Ethical, Desirable and Healthy - p. 461 21. Chapter 18: Meat Nutritive Value and Human Health - p. 461 22. Chapter 19: Meat and Cancer Evidence for and Against - p. 477 23. Chapter 20: Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality - p. 499 24. Chapter 21: Fundamentals of Animal Welfare in Meat Animals and Consumer Attitudes to Animal Welfare - p. 535 25. Chapter 22: How to Work With Large Meat Buyers to Improve Animal Welfare - p. 568 26. Chapter 23: Veterinary Drug Residues in Meat-Related Edible Tissues - p. 579 27. Chapter 24: Specific Veterinary Drug Residues of Concern in Meat Production - p. 603 28. Chapter 25: Ethics of Meat Production and Its Relation to Perceived Meat Quality - p. 627 29. Chapter 26: Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility - p. 647 30. Chapter 27: Sensory Perceptions and New Consumer Attitudes to Meat - p. 666 31. Index - p. 698
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.
1. Chapter 1: Introduction - p. xxiii 2. Part I: Developments in Our Understanding the Association Between Muscle Structure and the Basic Eating Qualities of Cooked Meat - p. 9 3. Chapter 2: Muscle Structure, Proteins, and Meat Quality - p. 9 4. Chapter 3: Myogenesis and Muscle Growth and Meat Quality - p. 31 5. Chapter 4: Perimortal Muscle Metabolism and its Effects on Meat Quality - p. 62 6. Chapter 5: What’s New in Meat Oxidation? - p. 89 7. Chapter 6: Current Developments in Fundamental and Applied Aspects of Meat Color - p. 109 8. Chapter 7: Advances in the Understanding and Measurement of Meat Texture - p. 127 9. Chapter 8: Developments in Our Understanding of Water-Holding Capacity in Meat - p. 166 10. Chapter 9: Current Challenges in Enhancing the Microbiological Safety of Raw Meat - p. 190 11. Chapter 10: Quality Assurance Schemes in Major Beef-Producing Countries - p. 222 12. Part II: New Techniques for Measuring, Predicting and Producing Meat Quality, and How They Help us Minimize Variability in Eating Quality and/or Maximize Value - p. 255 13. Chapter 11: Transcriptomics of Meat Quality - p. 255 14. Chapter 12: Gene and Protein Expression as a Tool to Explain/Predict Meat (and Fish) Quality - p. 320 15. Chapter 13: NMR Spectroscopy and NMR Metabolomics in Relation to Meat Quality - p. 354 16. Chapter 14: X-ray Contrast Tomography and Raman Spectroscopy Methods Show Heat-Induced Changes in Meat - p. 371 17. Chapter 15: Cooking and Novel Postmortem Treatments to Improve Meat Texture - p. 385 18. Chapter 16: New Sources of Animal Proteins: Cultured Meat - p. 423 19. Chapter 17: New Sources of Animal Proteins: Edible Insects - p. 441 20. Part III: The Current Qualities of Consumer and Public Perceptions; What is Sustainable, Ethical, Desirable and Healthy - p. 461 21. Chapter 18: Meat Nutritive Value and Human Health - p. 461 22. Chapter 19: Meat and Cancer Evidence for and Against - p. 477 23. Chapter 20: Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality - p. 499 24. Chapter 21: Fundamentals of Animal Welfare in Meat Animals and Consumer Attitudes to Animal Welfare - p. 535 25. Chapter 22: How to Work With Large Meat Buyers to Improve Animal Welfare - p. 568 26. Chapter 23: Veterinary Drug Residues in Meat-Related Edible Tissues - p. 579 27. Chapter 24: Specific Veterinary Drug Residues of Concern in Meat Production - p. 603 28. Chapter 25: Ethics of Meat Production and Its Relation to Perceived Meat Quality - p. 627 29. Chapter 26: Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility - p. 647 30. Chapter 27: Sensory Perceptions and New Consumer Attitudes to Meat - p. 666 31. Index - p. 698
