New Aspects of Meat Quality

From Genes to Ethics

Peter P. Purslow

• Publisher: Woodhead Publishing
• Year: 2022
• Edition: 2
• eBook ISBN:
  9780323858809
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

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. - Provides the latest research techniques and developments presented by top researchers in the field - Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value - Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health

Table of contents

• New Aspects of Meat Quality
• Cover
• Title Page
• Copyright
• Table of Contents
• List of Contributors
• Preface
• Chapter 1 Introduction to meat quality
• Chapter 2 Muscle structure, proteins, and meat quality
• Chapter 3 Myogenesis, muscle growth, and meat quality
• Chapter 4 Postmortem muscle metabolism and meat quality
• Chapter 5 Current understanding on the role of proteolysis on meat quality
• Chapter 6 Recent advances in meat oxidation
• Chapter 7 Advances in fresh meat color stability
• Chapter 8 Advances in the understanding and measurement of meat texture
• Chapter 9 Developments in meat flavor
• Chapter 10 Developments in our understanding of water holding in meat
• Chapter 11 Interventions and current challenges in enhancing the microbiological safety of raw meat
• Chapter 12 Quality assurance schemes in major beef-producing countries
• Chapter 13 Transcriptomics of meat quality
• Chapter 14 Proteomics to explain and predict meat quality
• Chapter 15 Metabolomics in relation to meat quality
• Chapter 16 X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat
• Chapter 17 Cooking and novel postmortem treatments to improve meat texture and tenderness
• Chapter 18 What do we know today about cultured muscle to produce meat and its acceptability in the world?
• Chapter 19 Progress and challenges of insects as food and feed
• Chapter 20 Meat nutritive value and human health
• Chapter 21 Meat and cancer evidence for and against
• Chapter 22 Fatty acids in meat
• Chapter 23 Current developments in meat by-products
• Chapter 24 Fundamentals of animal welfare in meat animals and consumer attitudes to animal welfare
• Chapter 25 How to work with large meat buyers to improve animal welfare
• Chapter 26 Current trends in zoonoses and foodborne pathogens linked to the consumption of meat
• Chapter 27 Veterinary drug residues in meat-related edible tissues
• Chapter 28 Chemical agents of special concern in livestock meat production
• Chapter 29 Ethics of meat production and its relation to perceived meat quality
• Chapter 30 Ethical and sustainable aspects of meat production; consumer perceptions and system credibility
• Chapter 31 Sensory perceptions and new consumer attitudes to meat
• Index