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Improving the Sensory and Nutritional Quality of Fresh Meat
- 2nd Edition - June 1, 2029
- Editors: Declan Troy, Joseph Kerry
- Language: English
- eBook ISBN:9 7 8 - 0 - 0 8 - 1 0 0 7 3 1 - 0
Improving the Sensory and Nutritional Quality of Fresh Meat, Second Edition, reviews the essential knowledge of the mechanisms underlying quality characteristics and methods t… Read more
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Request a sales quoteImproving 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
Technologists and industrialists interested in optimizing meat quality, academics and researchers in the meat science field and postgraduate students
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
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
- No. of pages: 570
- Language: English
- Edition: 2
- Published: June 1, 2029
- Imprint: Woodhead Publishing
- eBook ISBN: 9780081007310
DT
Declan Troy
Declan J. Troy Assistant Director of Research Head, Food Research Programme Director of Technology Transfer President, Institute of Food Science and Technology (IFSTI) Teagasc Food Research Centre Ashtown, Dublin Ireland and Assistant Director of Research for Teagasc – the Irish Agriculture and Development Authority. He has fostered highly successful international collaborations and exchange of knowledge in food science by leading trans-national research programs worth more than €50 million that supported 125 Ph.D. students globally in different laboratories at collaborating institutions. He served as Chairman of the World Congress of Food Science and Technology in Dublin in his capacity as President of the Institute of Food Science and Technology of Ireland. He has published ~70 articles and contributed to several books.
Affiliations and expertise
Assistant Director of Research Head, Food Research Programme; Director of Technology Transfer President, Institute of Food Science and Technology (IFSTI) Teagasc Food Research Centre Ashtown, Dublin, IrelandJK
Joseph Kerry
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.
Affiliations and expertise
University College Cork, Cork, Ireland