New Aspects of Meat Quality
  • Release Date : 22 March 2017
  • Publisher : Woodhead Publishing
  • Genre : Technology & Engineering
  • Pages : 744 pages
  • ISBN 13 : 9780081006009
Ratings: 4
From 235 Voters
Get This Book

Download or read book entitled New Aspects of Meat Quality by author: Peter P. Purslow which was release on 22 March 2017 and published by Woodhead Publishing with total page 744 pages . This book available in PDF, EPUB and Kindle Format. New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. 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“/li> 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

Meat Processing

Meat Processing

Author : Joseph P. Kerry,John F. Kerry,David Ledward
Publisher : Elsevier
Genre : Technology & Engineering
Get Book
Pork

Pork

Author : Paulo E.S. Munekata,Mirian Pateiro,Daniel Franco,José M. Lorenzo
Publisher : CRC Press
Genre : Technology & Engineering
Get Book