Improving the Sensory and Nutritional Quality of Fresh Meat, Second Edition, reviews the essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.
Part One analyzes the scientific basis of meat quality attributes, with new chapters that cover pre- and post-slaughter inputs affecting meat quality, important flavor precursors impacting the sensory characteristics of meat, and measurable biomarkers linked to meat quality from different production systems, amongst others.
Part Two 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 improve quality of meat and high pressure processing to enhance eating quality.
With its distinguished editors and international team of contributors, the book continues 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 with a number of new chapters, bringing it completely up-to-date
- Contains contributions from editors who are extremely well respected in the field. Joe Kerry is Associate Editor of the journal Meat Science (published by Elsevier), the largest journal in the world within the area
1. Introduction 2. Defining meat quality
Part I Analysing meat quality 3. Pre-slaughter inputs affecting meat eating quality 4. Post-slaughter inputs affecting meat quality 5. Biochemical interactions impacting on meat eating quality 6. The nutritional benefits of meat
validation of the evidence to improve human health 7. Important flavors precursors impacting the sensory characteristics of meat 8. Modelling colour stability in meat 9. Measurable biomarkers linked to meat quality from different production systems
Part II Measuring quality 10. Quality indicators for raw meat 11. Advances in measuring the sensory aspects of meat 12. Spectroscopic approaches to on-line monitoring of meat quality 13. Microbiological hazard identification in the meat industry
Part III New techniques for improving quality 14. Genetic and Genomic Approaches to Improving Meat Quality 15. Emerging pathogens and their control in fresh meat production and processing 16. Automated meat processing 17. New developments in the chilling and freezing of meat 18. High pressure processing of meat to enhance eating quality 19. Application of ultrasound and other emerging techniques to improve quality of meat 20. New technological applications in meat technology to extend the shelf life of meat cuts 21. Advances in meat packaging processes and packaging equipment 22. Advances in meat packaging materials
Dr Joe Kerry is a college lecturer and head of the food packaging research group in the Department of Food and Nutritional Sciences at University College Cork (UCC). He is involved in national and international research projects both at fundamental and applied levels. Primary research interests address various aspects of food packaging, shelf-life stability, food composition and numerous aspects of food quality, particularly in relation to muscle foods. He also has very strong links with industry and his research team assists companies in relation to many aspects of new food product development.
Declan J Troy, M.Sc., C.Chem., M.R.S.C., F.I.F.S.T.I., is the Assistant Director of Research, Teagasc--the Irish Agriculture and Food Development Authority with special responsibility for science based knowledge transfer to the food sector. He is the Director of NutraMara--the Marine Functional Food Research Initiative. He holds the post as President of the Institute of Food Science and Technology of Ireland (IFSTI and is Chairman of the IUFoST 2016 Congress. He has published widely in the field of food science and sits on many national and international committees formulating research in this field.