Improving The Sensory And Nutritional Quality Of Fresh Meat

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Improving the Sensory and Nutritional Quality of Fresh Meat

Author : Joseph Kerry
Publisher : Elsevier
ISBN 13 : 1845695437
Total Pages : 687 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Improving the Sensory and Nutritional Quality of Fresh Meat by : Joseph Kerry

Download or read book Improving the Sensory and Nutritional Quality of Fresh Meat written by Joseph Kerry and published by Elsevier. This book was released on 2009-01-22 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Joseph Kerry
Publisher : Woodhead Publishing Limited
ISBN 13 : 9780081007204
Total Pages : 570 pages
Book Rating : 4.0/5 (72 download)

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Book Synopsis Improving the Sensory and Nutritional Quality of Fresh Meat by : Joseph Kerry

Download or read book Improving the Sensory and Nutritional Quality of Fresh Meat written by Joseph Kerry and published by Woodhead Publishing Limited. This book was released on 2017-06-01 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 of meat quality attributes. New chapters in this section cover pre- and post-slaughter inputs affecting meat quality; important flavors precursors impacting on the sensory characteristics of meat and measurable biomarkers linked to meat quality from different production systems amongst others. The second section 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 improving quality of meat and high pressure processing of meat to enhance eating quality. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat will continue 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, but fully revised throughout, with a number of new chapters, bringing it completely up to date Both editors are extremely well respected in the field and Joe Kerry is Associate Editor of the journal Meat Science (published by Elsevier) which is the largest journal in the world within the area

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

Author : Paulo Eduardo Sichetti Munekata
Publisher :
ISBN 13 : 9783036522876
Total Pages : 112 pages
Book Rating : 4.5/5 (228 download)

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Book Synopsis Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat by : Paulo Eduardo Sichetti Munekata

Download or read book Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat written by Paulo Eduardo Sichetti Munekata and published by . This book was released on 2021-11 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Author : Mohammed Gagaoua
Publisher : MDPI
ISBN 13 : 3039286900
Total Pages : 236 pages
Book Rating : 4.0/5 (392 download)

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Book Synopsis Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement by : Mohammed Gagaoua

Download or read book Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement written by Mohammed Gagaoua and published by MDPI. This book was released on 2020-04-24 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.

Meat Processing

Author : Joseph P. Kerry
Publisher : Elsevier
ISBN 13 : 1855736667
Total Pages : 480 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Meat Processing by : Joseph P. Kerry

Download or read book Meat Processing written by Joseph P. Kerry and published by Elsevier. This book was released on 2002-09-06 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products. With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing Examines the range of processing techniques that have been deployed at various stages in the supply chain Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

Instrumental Assessment of Food Sensory Quality

Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 0857098853
Total Pages : 658 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Instrumental Assessment of Food Sensory Quality by : David Kilcast

Download or read book Instrumental Assessment of Food Sensory Quality written by David Kilcast and published by Elsevier. This book was released on 2013-09-30 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Food Packaging

Author : Gordon L. Robertson
Publisher : CRC Press
ISBN 13 : 1439862419
Total Pages : 737 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Food Packaging by : Gordon L. Robertson

Download or read book Food Packaging written by Gordon L. Robertson and published by CRC Press. This book was released on 2012-11-26 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. Features Covers the packaging requirements of all major food groups Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers Provides the latest information on new and active packaging technologies Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

Encyclopedia of Meat Sciences

Author : Carrick Devine
Publisher : Elsevier
ISBN 13 : 0123847346
Total Pages : 1697 pages
Book Rating : 4.1/5 (238 download)

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Book Synopsis Encyclopedia of Meat Sciences by : Carrick Devine

Download or read book Encyclopedia of Meat Sciences written by Carrick Devine and published by Elsevier. This book was released on 2014-07-22 with total page 1697 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout

Recent Advances in Animal Nutrition 2009

Author : P.C. Garnsworthy
Publisher : Nottingham University Press
ISBN 13 : 1904761054
Total Pages : 353 pages
Book Rating : 4.9/5 (47 download)

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Book Synopsis Recent Advances in Animal Nutrition 2009 by : P.C. Garnsworthy

Download or read book Recent Advances in Animal Nutrition 2009 written by P.C. Garnsworthy and published by Nottingham University Press. This book was released on 2010-11-01 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Authored by international experts in the animal-production industry, this record of the proceedings of the 43rd University of Nottingham Feed Conference explores topics such as feed evaluation systems, the effects of fatty acids on fertility, and the interactions between nutrition, stress, and the immune system. Filled with comprehensive analyses of the issues as well as practical applications, this is an essential read for researchers, consultants, animal science students, legislators, and practitioners. The newest volume in the series, this detailed account contains the most recent information in the livestock industry.

Handbook of Meat, Poultry and Seafood Quality

Author : Leo M. L. Nollet
Publisher : John Wiley & Sons
ISBN 13 : 1118352459
Total Pages : 645 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Handbook of Meat, Poultry and Seafood Quality by : Leo M. L. Nollet

Download or read book Handbook of Meat, Poultry and Seafood Quality written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2012-05-29 with total page 645 pages. Available in PDF, EPUB and Kindle. Book excerpt: A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

Advances in Meat, Poultry and Seafood Packaging

Author : Joseph P. Kerry
Publisher : Elsevier
ISBN 13 : 0857095714
Total Pages : 720 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Advances in Meat, Poultry and Seafood Packaging by : Joseph P. Kerry

Download or read book Advances in Meat, Poultry and Seafood Packaging written by Joseph P. Kerry and published by Elsevier. This book was released on 2012-06-22 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation. With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation

The Stability and Shelf Life of Food

Author : Persis Subramaniam
Publisher : Woodhead Publishing
ISBN 13 : 0081004362
Total Pages : 612 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis The Stability and Shelf Life of Food by : Persis Subramaniam

Download or read book The Stability and Shelf Life of Food written by Persis Subramaniam and published by Woodhead Publishing. This book was released on 2016-05-24 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry

Food and Beverage Stability and Shelf Life

Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 0857092545
Total Pages : 864 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Food and Beverage Stability and Shelf Life by : David Kilcast

Download or read book Food and Beverage Stability and Shelf Life written by David Kilcast and published by Elsevier. This book was released on 2011-04-08 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Chemical Deterioration and Physical Instability of Food and Beverages

Author : Leif H Skibsted
Publisher : Elsevier
ISBN 13 : 1845699262
Total Pages : 824 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Chemical Deterioration and Physical Instability of Food and Beverages by : Leif H Skibsted

Download or read book Chemical Deterioration and Physical Instability of Food and Beverages written by Leif H Skibsted and published by Elsevier. This book was released on 2010-04-23 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

OMICs Technologies

Author : Noureddine Benkeblia
Publisher : CRC Press
ISBN 13 : 1439837066
Total Pages : 433 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis OMICs Technologies by : Noureddine Benkeblia

Download or read book OMICs Technologies written by Noureddine Benkeblia and published by CRC Press. This book was released on 2012-01-24 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation. New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of food. OMICS Technologies: Tools for Food Science explores how these tools reveal the fundamental pathways and biochemical processes that drive food and nutrition sciences. In this volume, an international panel of researchers examines the rise of these new technologies—including metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics—and describes how they translate to food science research and productive technologies. The book explains how these methods can be used to assess the quality attributes of foods and food production systems. It explores the principles that regulate food production, analyzes processing and ethical issues, and documents the transformation from industrial to sustained foods production using the OMICS tools. Providing comprehensive information on OMICS and food and nutrition science, this volume is a reliable reference for food scientists, nutritionists, and food product developers looking to implement OMIC technologies in product development. It is also a critical resource for food industry personnel, regulators, and government researchers who need to understand the role of these emerging technologies in advancing food science and nutrition.

Meat Quality Analysis

Author : Ashim Kumar Biswas
Publisher : Academic Press
ISBN 13 : 0128192348
Total Pages : 458 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Meat Quality Analysis by : Ashim Kumar Biswas

Download or read book Meat Quality Analysis written by Ashim Kumar Biswas and published by Academic Press. This book was released on 2019-08-21 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

Designing Foods

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309037980
Total Pages : 384 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Designing Foods by : National Research Council

Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.