Current Advances In Meat Nutritional Sensory And Physical Quality Improvement
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Current Advances In Meat Nutritional Sensory And Physical Quality Improvement
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Author : Mohammed Gagaoua
language : en
Publisher: MDPI
Release Date : 2020-04-24
Current Advances In Meat Nutritional Sensory And Physical Quality Improvement written by Mohammed Gagaoua and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-24 with Science categories.
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 of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.
Current Advances In Meat Nutritional Sensory And Physical Quality Improvement
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Author : Brigitte Picard
language : en
Publisher:
Release Date : 2020
Current Advances In Meat Nutritional Sensory And Physical Quality Improvement written by Brigitte Picard and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Biology (General) categories.
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 of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.
Improving The Sensory And Nutritional Quality Of Fresh Meat
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Author : Joseph Kerry
language : en
Publisher: Elsevier
Release Date : 2009-01-22
Improving The Sensory And Nutritional Quality Of Fresh Meat written by Joseph Kerry and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-22 with Technology & Engineering categories.
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 is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Improving The Sensory Nutritional And Physicochemical Quality Of Fresh Meat
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Author : Paulo Eduardo Sichetti Munekata
language : en
Publisher:
Release Date : 2021-11
Improving The Sensory Nutritional And Physicochemical Quality Of Fresh Meat written by Paulo Eduardo Sichetti Munekata and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11 with categories.
The e-book and Special Issue "Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat" is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.
New Aspects Of Meat Quality
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Author : Peter P. Purslow
language : en
Publisher: Woodhead Publishing
Release Date : 2022-08-23
New Aspects Of Meat Quality written by Peter P. Purslow and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-23 with Technology & Engineering categories.
New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption. Provides the latest research techniques and developments presented by top researchers in the field Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health
Improving The Sensory And Nutritional Quality Of Fresh Meat
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Author : Joseph Kerry
language : en
Publisher: Woodhead Publishing Limited
Release Date : 2017-06-01
Improving The Sensory And Nutritional Quality Of Fresh Meat written by Joseph Kerry and has been published by Woodhead Publishing Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-01 with categories.
The fully revised and updated second edition of Improving the Sensory and Nutritional Quality of Fresh Meat reviews the essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. The book is split into three main sections. Part one analyses the scientific basis of meat quality attributes. New chapters in this section cover pre- and post-slaughter inputs affecting meat quality; important flavors precursors impacting on the sensory characteristics of meat and measurable biomarkers linked to meat quality from different production systems amongst others. The second section 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 improving quality of meat and high pressure processing of meat to enhance eating quality. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat will continue 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, but fully revised throughout, with a number of new chapters, bringing it completely up to date Both editors are extremely well respected in the field and Joe Kerry is Associate Editor of the journal Meat Science (published by Elsevier) which is the largest journal in the world within the area
Novel Strategies For The Development Of Healthier Meat And Meat Products And Determination Of Their Quality Characteristics
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Author : Claudia Ruiz-Capillas
language : en
Publisher: Mdpi AG
Release Date : 2022-01-29
Novel Strategies For The Development Of Healthier Meat And Meat Products And Determination Of Their Quality Characteristics written by Claudia Ruiz-Capillas and has been published by Mdpi AG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-29 with Science categories.
Meat and meat products are in demand worldwide. However, new trends and innovations, driven by consumer interests and demands, have contributed to the development of healthier meat products, which are growing exponentially. Health is one of the main criteria for consumers when choosing the type of food they eat. This, along with more sustainable global production, changes in lifestyles, and nutritional ideologies among the population, has led to a growing demand in the market for healthier and more functional foods. This Special Issue has collected nine original research articles and one editorial. This book collects all-new, relevant information on the different strategies for modifying meat and meat products to make them healthier and more sustainable and the different quality control methods for their control. With this information, we hope to shed more light on this important topic. This SI will prove very useful and interesting to all those involved in the meat and meat product industry (livestock producers, processing companies, researchers, scientists, consumers, administration, etc.). Lastly, many of the studies featured in this SI leave the door open to future research in this area of growing interest, not only for the meat and meat product industry but for other foods as well.
Antioxidants In Muscle Foods
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Author : Eric A. Decker
language : en
Publisher: John Wiley & Sons
Release Date : 2000-02-14
Antioxidants In Muscle Foods written by Eric A. Decker and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-02-14 with Science categories.
A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. Photographs, illustrations, charts, and tables accompany in-depth discussions on: * Oxidative processes in muscle foods * Dietary strategies for improving the oxidative stability of muscle foods * The beneficial impact of vitamin E supplementation on meat quality * Economic and safety implications of nutritionally modified meat * Food industry applications involving meat, poultry, and seafood * Animal nutrition and muscle biochemistry * New areas where nutritional strategies can improve meat quality
Improving The Sensory And Nutritional Quality Of Fresh Meat
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Author : Joseph Kerry
language : en
Publisher: Woodhead Publishing
Release Date : 2009-02-05
Improving The Sensory And Nutritional Quality Of Fresh Meat written by Joseph Kerry and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-02-05 with Technology & Engineering categories.
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 is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Advances In Food Research And Application 2012 Edition
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Author :
language : en
Publisher: ScholarlyEditions
Release Date : 2012-12-26
Advances In Food Research And Application 2012 Edition written by and has been published by ScholarlyEditions this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-26 with Technology & Engineering categories.
Advances in Food Research and Application / 2012 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Food in a concise format. The editors have built Advances in Food Research and Application / 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Advances in Food Research and Application / 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.