New Aspects of Meat Quality

Written By Peter P. Purslow
New Aspects of Meat Quality
  • Publsiher : Woodhead Publishing
  • Release : 22 March 2017
  • ISBN : 0081006004
  • Pages : 744 pages
  • Rating : 4/5 from 21 reviews
GET THIS BOOKNew Aspects of Meat Quality


Read or download book entitled New Aspects of Meat Quality written by Peter P. Purslow which was release on 22 March 2017, this book published by Woodhead Publishing. Available in PDF, EPUB and Kindle Format. Book excerpt: 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

New Aspects of Meat Quality

New Aspects of Meat Quality
  • Author : Peter P. Purslow
  • Publisher : Woodhead Publishing
  • Release Date : 2017-03-22
  • Total pages : 744
  • ISBN : 0081006004
GET BOOK

Summary : 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 ...

Protein Phosphorylation and Meat Quality

Protein Phosphorylation and Meat Quality
  • Author : Dequan Zhang,Xin Li,Li Chen,Chengli Hou,Zhenyu Wang
  • Publisher : Springer Nature
  • Release Date : 2021-02-13
  • Total pages : 303
  • ISBN : 0081006004
GET BOOK

Summary : The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this ...

Developmental Programming in Livestock Production An Issue of Veterinary Clinics of North America Food Animal Practice

Developmental Programming in Livestock Production  An Issue of Veterinary Clinics of North America  Food Animal Practice
  • Author : Travis Mulliniks,Rick Funston
  • Publisher : Elsevier Health Sciences
  • Release Date : 2019-05-30
  • Total pages : 212
  • ISBN : 0081006004
GET BOOK

Summary : This issue of Veterinary Clinics: Food Animal Practice, edited by Dr. Rick Funston and Dr. J. Travis Mulliniks, is dedicated to Developmental Programming in Livestock Production. Topics include: Fetal Growth and Development; Cellular Mechanisms and Epigenetic Changes; Overgrowth Syndrome; Effects on Progeny and Nutrient Partitioning; Effects on Neonatal Mortality; Effects ...

Meat Quality

Meat Quality
  • Author : Wieslaw Przybylski, PhD,David Hopkins, PhD
  • Publisher : CRC Press
  • Release Date : 2015-10-15
  • Total pages : 472
  • ISBN : 0081006004
GET BOOK

Summary : One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated ...

Goat Meat Production and Quality

Goat Meat Production and Quality
  • Author : Osman Mahgoub,Isam T. Kadim,Edward Cottington Webb
  • Publisher : CABI
  • Release Date : 2012
  • Total pages : 361
  • ISBN : 0081006004
GET BOOK

Summary : Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The ...

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
  • Author : Joseph Kerry,D.A. Ledward
  • Publisher : CRC Press
  • Release Date : 2009-02-03
  • Total pages : 500
  • ISBN : 0081006004
GET BOOK

Summary : A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences ...

Quality and Grading of Carcasses of Meat Animals

Quality and Grading of Carcasses of Meat Animals
  • Author : S. Morgan Jones
  • Publisher : CRC Press
  • Release Date : 2020-07-24
  • Total pages : 240
  • ISBN : 0081006004
GET BOOK

Summary : 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 ...

Current Advances in Meat Nutritional Sensory and Physical Quality Improvement

Current Advances in Meat Nutritional  Sensory and Physical Quality Improvement
  • Author : Mohammed Gagaoua,Brigitte Picard
  • Publisher : MDPI
  • Release Date : 2020-04-24
  • Total pages : 236
  • ISBN : 0081006004
GET BOOK

Summary : Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part ...

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release Date : 2019-08-21
  • Total pages : 458
  • ISBN : 0081006004
GET BOOK

Summary : 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 ...

Evaluation of carcass and meat quality in ruminants

Evaluation of carcass and meat quality in ruminants
  • Author : C. Lazzaroni,S. Gigli,D. Gabina
  • Publisher : Wageningen Academic Publishers
  • Release Date : 2007-08-10
  • Total pages : 228
  • ISBN : 0081006004
GET BOOK

Summary : 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 ...

The Science of Meat Quality

The Science of Meat Quality
  • Author : Chris R. Kerth
  • Publisher : John Wiley & Sons
  • Release Date : 2013-04-03
  • Total pages : 312
  • ISBN : 0081006004
GET BOOK

Summary : 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 ...

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
  • Author : Joseph Kerry
  • Publisher : Elsevier
  • Release Date : 2009-01-22
  • Total pages : 680
  • ISBN : 0081006004
GET BOOK

Summary : 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 ...

Butchers Advocate Dressed Poultry and the Food Merchant

Butchers  Advocate  Dressed Poultry and the Food Merchant
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1962
  • Total pages : 212
  • ISBN : 0081006004
GET BOOK

Summary : Download or read online Butchers Advocate Dressed Poultry and the Food Merchant written by , published by which was released on 1962. Get Butchers Advocate Dressed Poultry and the Food Merchant Books now! Available in PDF, ePub and Kindle....

52nd International Congress of Meat Science and Technology

52nd International Congress of Meat Science and Technology
  • Author : Joseph Kerry
  • Publisher : Wageningen Academic Publishers
  • Release Date : 2006-08-03
  • Total pages : 756
  • ISBN : 0081006004
GET BOOK

Summary : This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics ...

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2012
  • Total pages : 562
  • ISBN : 0081006004
GET BOOK

Summary : Download or read online Handbook of Meat Poultry and Seafood Quality written by , published by which was released on 2012. Get Handbook of Meat Poultry and Seafood Quality Books now! Available in PDF, ePub and Kindle....