Improving the Sensory and Nutritional Quality of Fresh Meat

This book PDF is perfect for those who love Technology & Engineering genre, written by Joseph Kerry and published by Elsevier which was released on 22 January 2009 with total hardcover pages 687. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Improving the Sensory and Nutritional Quality of Fresh Meat books below.

Improving the Sensory and Nutritional Quality of Fresh Meat
Author : Joseph Kerry
File Size : 46,7 Mb
Publisher : Elsevier
Language : English
Release Date : 22 January 2009
ISBN : 9781845695439
Pages : 687 pages
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Improving the Sensory and Nutritional Quality of Fresh Meat by Joseph Kerry Book PDF Summary

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

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

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Improving the Sensory and Nutritional Quality of Fresh Meat

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

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Meat Processing

Annotation CONTENTS Defining meat quality. Part 1 Analysing meat quality: Factors affecting the quality of raw meat; Nutritional quality of meat; Lipid-derived flavours in meat products; Modelling colour stability in meat; Fat content of meat and meat products. Part 2 Measuring quality: Quality indicators for raw meat; Sensory analysis of meat; On-line

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Improving the Sensory  Nutritional and Physicochemical Quality of Fresh Meat

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

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Current Advances in Meat Nutritional  Sensory and Physical Quality Improvement

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

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Instrumental Assessment of Food Sensory Quality

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

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Meat Processing

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

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Improving the Sensory  Nutritional and Physicochemical Quality of Fresh Meat

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

Get Book