New Aspects of Meat Quality

From Genes to Ethics

Buch | Hardcover

910 Seiten

2022 | 2nd edition
Woodhead Publishing (Verlag)
978-0-323-85879-3 (ISBN)

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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.

Peter Purslow BSc, PhD is a retired Professor of Food Technology who previously worked at the University of Central Province of Buenos Aires, Argentina. He also served as a research fellow at the University of Melbourne, Australia. Earlier in his career he worked in senior roles at the University of Guelph in Canada, including as the Head of the Food Science Department. He is one of the Associate Editors of Meat Science – the leading journal in the area, published by Elsevier.

1. Introduction

Part I: Developments in Our Understanding the Association Between Muscle Structure and the Basic Eating Qualities of Cooked Meat
2. Muscle Structure, Proteins, and Meat Quality
3. Myogenesis and Muscle Growth and Meat Quality
4. Perimortal Muscle Metabolism and its Effects on Meat Quality
5. What’s New in Meat Oxidation?
6. Current Developments in Fundamental and Applied Aspects of Meat Color
7. Advances in the Understanding and Measurement of Meat Texture
8. Developments in Our Understanding of Water-Holding Capacity in Meat
9. Current Challenges in Enhancing the Microbiological Safety of Raw Meat
10. Quality Assurance Schemes in Major Beef-Producing Countries

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
11. Transcriptomics of Meat Quality
12. Gene and Protein Expression as a Tool to Explain/Predict Meat (and Fish) Quality
13. NMR Spectroscopy and NMR Metabolomics in Relation to Meat Quality
14. X-ray Contrast Tomography and Raman Spectroscopy Methods Show Heat-Induced Changes in Meat
15. Cooking and Novel Postmortem Treatments to Improve Meat Texture
16. New Sources of Animal Proteins: Cultured Meat
17. New Sources of Animal Proteins: Edible Insects

Part III: The Current Qualities of Consumer and Public Perceptions; What is Sustainable, Ethical, Desirable and Healthy
18. Meat Nutritive Value and Human Health
19. Meat and Cancer Evidence for and Against
20. Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality
21. Fundamentals of Animal Welfare in Meat Animals and Consumer Attitudes to Animal Welfare
22. How to Work With Large Meat Buyers to Improve Animal Welfare
23. Veterinary Drug Residues in Meat-Related Edible Tissues
24. Specific Veterinary Drug Residues of Concern in Meat Production
25. Ethics of Meat Production and Its Relation to Perceived Meat Quality
26. Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility
27. Sensory Perceptions and New Consumer Attitudes to Meat

Erscheinungsdatum	26.08.2022
Reihe/Serie	Woodhead Publishing Series in Food Science, Technology and Nutrition
Zusatzinfo	Approx. 100 illustrations; Illustrations
Sprache	englisch
Maße	191 x 235 mm
Gewicht	1000 g
Themenwelt	Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-323-85879-1 / 0323858791
ISBN-13	978-0-323-85879-3 / 9780323858793
Zustand	Neuware