Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat write by Paulo Eduardo Sichetti Munekata. This book was released on 2021-11. Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat available in PDF, EPUB and Kindle. 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.
Improving the Sensory and Nutritional Quality of Fresh Meat
Improving the Sensory and Nutritional Quality of Fresh Meat - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Improving the Sensory and Nutritional Quality of Fresh Meat write by Joseph Kerry. This book was released on 2009-01-22. Improving the Sensory and Nutritional Quality of Fresh Meat available in PDF, EPUB and Kindle. 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 and Nutritional Quality of Fresh Meat
Improving the Sensory and Nutritional Quality of Fresh Meat - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Improving the Sensory and Nutritional Quality of Fresh Meat write by Joseph Kerry. This book was released on 2017-06-01. Improving the Sensory and Nutritional Quality of Fresh Meat available in PDF, EPUB and Kindle. 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
Improving the Sensory and Nutritional Quality of Fresh Meat
Improving the Sensory and Nutritional Quality of Fresh Meat - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Improving the Sensory and Nutritional Quality of Fresh Meat write by Joseph Kerry. This book was released on 2009-02-05. Improving the Sensory and Nutritional Quality of Fresh Meat available in PDF, EPUB and Kindle. 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
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement write by Mohammed Gagaoua. This book was released on 2020-04-24. Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement available in PDF, EPUB and Kindle. 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.
