|
|
 |
|
Viewing report
|
|
|
|
Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies
Woodhead Publishing Ltd, Dec 2008, Pages: 600
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 will be a standard reference for those industrialists and academics interested in optimising meat quality.
Customers who bought this item also bought
Improving The Sensory and Nutritional Quality of Fresh Meat
Poultry Meat Processing and Quality
Improving the Safety of Fresh Meat
Meat Snacks in the US 2007
In-Pack Processed Foods: Improving Quality
Meat Snacks in the United States
Improving the Flavour of Cheese
The 2009-2014 Outlook for Prepared Fresh Crab Meat Excluding Blue Crab Meat in India
Red Meat in the United States
Meat in France
Meat Products Handbook
Fresh & Processed Meat In China 2009: A Market Analysis
|
|
|
|
