Improving the Sensory and Nutritional Quality of Fresh Meat: Edition 2

Woodhead Publishing

Improving the Sensory and Nutritional Quality of Fresh Meat, Second Edition, reviews the essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.

Part One analyzes the scientific basis of meat quality attributes, with new chapters that cover pre- and post-slaughter inputs affecting meat quality, important flavor precursors impacting the sensory characteristics of meat, and measurable biomarkers linked to meat quality from different production systems, amongst others.

Part Two looks at how meat quality can be measured, with coverage of advances in measuring the sensory aspects of meat and spectroscopic approaches to on-line monitoring of meat quality. The final section looks at new techniques to improve the quality of meat with new chapters on genomic approaches to improve quality of meat and high pressure processing to enhance eating quality.

With its distinguished editors and international team of contributors, the book continues to be a standard reference for those industrialists and academics interested in optimizing meat quality.



  • Brings together top researchers in the field to provide a comprehensive overview of recent technological advances in improving meat quality
  • Builds on the success of the first edition with a number of new chapters, bringing it completely up-to-date
  • Contains contributions from editors who are extremely well respected in the field. Joe Kerry is Associate Editor of the journal Meat Science (published by Elsevier), the largest journal in the world within the area
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About the author

Dr Joe Kerry is a college lecturer and head of the food packaging research group in the Department of Food and Nutritional Sciences at University College Cork (UCC). He is involved in national and international research projects both at fundamental and applied levels. Primary research interests address various aspects of food packaging, shelf-life stability, food composition and numerous aspects of food quality, particularly in relation to muscle foods. He also has very strong links with industry and his research team assists companies in relation to many aspects of new food product development.

Declan J Troy, M.Sc., C.Chem., M.R.S.C., F.I.F.S.T.I., is the Assistant Director of Research, Teagasc--the Irish Agriculture and Food Development Authority with special responsibility for science based knowledge transfer to the food sector. He is the Director of NutraMara--the Marine Functional Food Research Initiative. He holds the post as President of the Institute of Food Science and Technology of Ireland (IFSTI and is Chairman of the IUFoST 2016 Congress. He has published widely in the field of food science and sits on many national and international committees formulating research in this field.

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Additional Information

Publisher
Woodhead Publishing
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Published on
Jun 1, 2017
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Pages
570
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ISBN
9780081007310
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Features
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Language
English
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Genres
Technology & Engineering / Food Science
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Content Protection
This content is DRM protected.
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Joseph Kerry
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 packagingAnalyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacityExamines production and processing strategies to optimise meat quality, including the current state of development and future potential
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