Meat Quality Analysis

• Author : Ashim Kumar Biswas,Prabhat Mandal
• Publisher : Academic Press
• Release : 21 August 2019

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

• Author : Joseph Kerry
• Publisher : Elsevier
• Release : 22 January 2009

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

• Author : Da-Wen Sun
• Publisher : Academic Press
• Release : 05 March 2009

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption

• Author : G Mead
• Publisher : Elsevier
• Release : 01 June 2004

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing. The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and

• Author : C. Lazzaroni,S. Gigli,D. Gabina
• Publisher : Wageningen Academic Publishers
• Release : 10 August 2007

Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from

• Author : Joseph P. Kerry,John F. Kerry,David Ledward
• Publisher : Elsevier
• Release : 06 September 2002

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

• Author : Carola Grebitus
• Publisher : Cuvillier Verlag
• Release : 22 June 2021

• Author : Joseph Kerry
• Publisher : Woodhead Publishing
• Release : 05 February 2009

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

• Author : Chris R. Kerth
• Publisher : John Wiley & Sons
• Release : 03 April 2013

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis.

• Author : Matthew John Ritter
• Publisher : Unknown
• Release : 22 June 2021

• Author : Tiranun Srikanchai
• Publisher : Unknown
• Release : 22 June 2021

• Author : S. Morgan Jones
• Publisher : CRC Press
• Release : 01 May 1995

Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes

• Author : Leo M. L. Nollet
• Publisher : John Wiley & Sons
• Release : 29 May 2012

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments

• Author : Massimiliano Petracci,Cecile Berri
• Publisher : Woodhead Publishing
• Release : 01 August 2017

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize

• Author : Amphon Waritthitham
• Publisher : Cuvillier Verlag
• Release : 08 February 2010

The main goal of this study was to assess carcass and meat quality of Northern Thai beef cattle aiming to improve the quality of beef production in this area. The study focused on two specific crossbreeds, Brahman × Thai native (BRA) and Charolais × Thai native crossbred (CHA), which are currently mainly used for fattening in this area. Three specific objectives were set to achieve this goal: 1. Identify the best genotype and the optimum slaughter weight in terms of growth performance, carcass