Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms.
The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, and what is sustainable, ethical, desirable, and healthy in meat production and consumption.
- Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality- Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values<- Edited by an extremely well respected expert in the field who is an Associate Editor of the journal Meat Science (published by Elsevier), the largest global journal within this area
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Part I: Developments in Our Understanding the Association Between Muscle Structure and the Basic Eating Qualities of Cooked Meat 2. Muscle Structure, Proteins, and Meat Quality 3. Myogenesis and Muscle Growth and Meat Quality 4. Perimortal Muscle Metabolism and its Effects on Meat Quality 5. What's New in Meat Oxidation? 6. Current Developments in Fundamental and Applied Aspects of Meat Color 7. Advances in the Understanding and Measurement of Meat Texture 8. Developments in Our Understanding of Water-Holding Capacity in Meat 9. Current Challenges in Enhancing the Microbiological Safety of Raw Meat 10. Quality Assurance Schemes in Major Beef-Producing Countries
Part II: New Techniques for Measuring, Predicting and Producing Meat Quality, and How They Help us Minimize Variability in Eating Quality and/or Maximize Value 11. Transcriptomics of Meat Quality 12. Gene and Protein Expression as a Tool to Explain/Predict Meat (and Fish) Quality 13. NMR Spectroscopy and NMR Metabolomics in Relation to Meat Quality 14. X-ray Contrast Tomography and Raman Spectroscopy Methods Show Heat-Induced Changes in Meat 15. Cooking and Novel Postmortem Treatments to Improve Meat Texture 16. New Sources of Animal Proteins: Cultured Meat 17. New Sources of Animal Proteins: Edible Insects
Part III: The Current Qualities of Consumer and Public Perceptions; What is Sustainable, Ethical, Desirable and Healthy 18. Meat Nutritive Value and Human Health 19. Meat and Cancer Evidence for and Against 20. Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality 21. Fundamentals of Animal Welfare in Meat Animals and Consumer Attitudes to Animal Welfare 22. How to Work With Large Meat Buyers to Improve Animal Welfare 23. Veterinary Drug Residues in Meat-Related Edible Tissues 24. Specific Veterinary Drug Residues of Concern in Meat Production 25. Ethics of Meat Production and Its Relation to Perceived Meat Quality 26. Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility 27. Sensory Perceptions and New Consumer Attitudes to Meat
Peter Purslow is a Professor in Food Technology at University of Central Province of Buenos Aires, Argentina. He has previously worked in senior roles at the University of Guelph in Canada, including as the Head of the Food Science Department. He is one of the Associate Editors of Meat Science - the leading journal in the area, published by Elsevier.