Kerry Improving the Sensory and Nutritional Quality of Fresh Meat

1. Auflage 2009
ISBN: 978-1-84569-543-9
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 680 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

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

Autoren/Hrsg.

Kerry, Joseph

Leseproben

Contributor contact details
(* = main contact) Editors Dr J.P. Kerry, [e-mail]     Department of Food and Nutritional Sciences, University College Cork, Ireland Professor Emeritus D.A. Ledward, [e-mail]     University of Reading, UK Chapter 1 Dr M.D. Aaslyng, [e-mail]     Danish Meat Research Institute, Maglegårdsvej 2, DK-4000, Roskilde, Denmark Chapter 2 Dr P.L. Greenwood*, [e-mail]     NSW Department of Primary Industries, Beef Industry Centre of Excellence, University of New England, Armidale, NSW 2351, Australia Professor F.R. Dunshea, [e-mail]     Department of Agriculture and Food Systems, Graduate School of Land and Environment, University of Melbourne, Parkville, VIC 3052, Australia Chapter 3 D.A. King*, [e-mail]; T.L. Wheeler; S.D. Shackelford; Dr M. Koohmaraie, [e-mail]     USDA-ARS, US Meat Animal Research Center, PO Box 166, Clay Center, NE, USA Chapter 4 Assistant Professor R.A. Mancini, [e-mail]     University of Connecticut, Dept.of Animal Science, Storrs, CT 06269, USA Chapter 5 Dr J. Stephen Elmore*, [e-mail]; Professor Donald S. Mottram     Department of Food Biosciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK Chapter 6 Professor E. Huff-Lonergan, [e-mail]     Professor of Animal Science, Iowa State University, 2372 Kildee Hall, Ames, IA 50011–3150, USA Chapter 7 Professor H.K. Biesalski*, [e-mail]; Professor D. Nohr, [e-mail]     Department of Biological Chemistry and Nutrition, University of Hohenheim, Garbenstrasse 30, 70593 Stuttgart, Germany Chapter 8 M.G. O’Sullivan*, [e-mail]; Dr J.P. Kerry     Department of Food and Nutritional Sciences, University College Cork, Ireland Chapter 9 Dr Anne Maria Mullen*, [e-mail]; Dr Liselotte Pannier; Dr Ruth Hamill     Meat Technology Department, Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland Chapter 10 Dr M.T. Cairns, [e-mail]     National Centre for Biomedical Engineering Science/Martin Ryan Institute (NCBES/MRI), University Road, NUI Galway, Ireland Chapter 11 Professor S.C. Bishop*, [e-mail]; E. Karamichou     The Roslin Institute and R(D)SVS, University of Edinburgh, Midlothian EH25 9PS, UK Chapter 12 Professor G. Simm*, [e-mail]; N. Lambe, [e-mail]; L. Bünger; E. Navajas; R. Roehe     Sustainable Livestock Systems Group, Scottish Agricultural College (SAC), Sir Stephen Watson Building, Bush Estate, Penicuik, EH26 0PH, UK Chapter 13 Dr W. Barendse, [e-mail]     CSIRO Livestock Industries, Queensland Bioscience Precinct, 306 Carmody Road, St.Lucia 4067, Queensland, Australia Chapter 14 Dr K. Nuernberg, [e-mail]     Research Institute for the Biology of Farm Animals, Wilhelm-Stahl-Allee 2, D-18196 Dummerstorf, Germany Chapter 15 J. Mourot, [e-mail]     INRA, UMR 1079 Systèmes d’Elevage Nutrition Animale et Humaine, F-35590 Saint Gilles, France Chapter 16 Dr M.N. O’Grady*, [e-mail]; Dr J.P. Kerry     Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland Chapter 17 Dr A. Braghieri*, [e-mail]; Professor F. Napolitano, [e-mail]     Dipartimento di Scienze delle Produzioni Animali – Università degli Studi della Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy Chapter 18 K.W. McMillin     School of Animal Sciences, Louisiana State University, Agricultural Center, Francioni Hall, Baton Rouge, Louisiana 70803-4210, USA Dr L.C. Hoffman*, [e-mail]     Department of Animal Sciences, Stellenbosch University, PO Box X1, Matieland, 7602, South Africa Chapter 19 Dr L.C. Hoffman*, [e-mail]     Department of Animal Sciences, Stellenbosch University, PO Box X1, Matieland, 7602, South Africa K.W. McMillin     School of Animal Sciences, Louisiana State University Agricultural Center, Francioni Hall, Baton Rouge, Louisiana 70803–4210, USA Chapter 20 Dr Paul Allen, [e-mail]     Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland Chapter 21 Dr C. Pomar*, [e-mail]; M. Marcoux     Dairy and Swine Research and Development Centre, Agriculture and Agri-Food Canada, Sherbrooke, Québec, Canada, J1M 1Z3 M. Gispert; M. Font i Furnols     IRTA, Finca Camps i Armet, 17121 Monells, Spain G. Daumas     IFIP Institut du Porc, La Motte au Vicomte, BP 35104, 35651 Le Rheu Cedex, France Chapter 22 Vegard H. Segtnan*, [e-mail]; Dr Kjell Ivar Hildrum, [e-mail]; Jens Petter Wold, [e-mail]     Nofima Food, Matforsk AS, N-1430 Ås, Osloveien 1, Norway Chapter 23 Dr S.J. James*, [e-mail]; Dr C. James, [e-mail]     Food Refrigeration & Process Engineering Research Centre (FRPERC), University of Bristol, Churchill Building, Langford, Somerset, BS40 5DU, UK Chapter 24 Dr M.M. Farouk*, [e-mail]; Dr E. Wiklund; Dr K. Rosenvold     AgResearch MIRINZ, East Street, Private Bag 3123, Hamilton 3240, New Zealand Chapter 25 M.G. O’Sullivan*, [e-mail]; Dr J.P. Kerry     Department of Food and Nutritional Sciences, University College Cork, Ireland Chapter 26 Professor C.R. Calkins*, [e-mail]     University of Nebraska, Department of Animal Science, A213 AnS, Box 830908, Lincoln, NE 68583-0908, USA Dr D.D. Johnson, [e-mail] University of Florida, Department of Animal Science, PO Box 110910, Gainesville, FL 32611 USA Chapter 27 Professor J. Hartung*,...