New Aspects of Meat Quality

Chapter 1: Introduction

• Abstract
• 1. What is meat quality?
• 2. The aim and structure of this book

Part I: Developments in Our Understanding the Association Between Muscle Structure and the Basic Eating Qualities of Cooked Meat

Chapter 2: Muscle Structure, Proteins, and Meat Quality

• Abstract
• 1. Introduction
• 2. Structure and function of muscle
• 3. Muscle protein changes and meat quality
• 4. Summary

Chapter 3: Myogenesis and Muscle Growth and Meat Quality

• Abstract
• 1. Introduction
• 2. Myogenesis
• 3. Postnatal muscle growth
• 4. Intrauterine growth restriction and implications for performance and meat quality
• 5. Muscle protein turnover
• 6. Mutations in pigs with effect on growth and meat quality
• 7. Conclusions

Chapter 4: Perimortal Muscle Metabolism and its Effects on Meat Quality

• Abstract
• 1. The conversion of muscle to meat
• 2. Fresh meat quality
• 3. Aberrant postmortem metabolism mutations

Chapter 5: What’s New in Meat Oxidation?

• Abstract
• 1. Introduction
• 2. Oxidation in muscle foods
• 3. Oxidation and consumer health
• 4. Advances in antioxidant strategies
• 5. Conclusions

Chapter 6: Current Developments in Fundamental and Applied Aspects of Meat Color

• Abstract
• 1. Introduction
• 2. Biochemistry of fresh meat color
• 3. Practical aspects of fresh meat color
• 4. Conclusions

Chapter 7: Advances in the Understanding and Measurement of Meat Texture

• Abstract
• 1. Meat texture—underlying structures
• 2. Major processes affecting final texture
• 3. Measuring texture of meat
• 4. Future trends

Chapter 8: Developments in Our Understanding of Water-Holding Capacity in Meat

• Abstract
• 1. The significance of water-holding
• 2. Hypotheses about mechanisms of water-holding
• 3. Factors influencing water-holding capacity
• 4. Future trends in water-holding research

Chapter 9: Current Challenges in Enhancing the Microbiological Safety of Raw Meat

• Abstract
• 1. Introduction
• 2. Trends in pathogen prevalence associated with different raw meats
• 3. The one health era
• 4. Pathogens of concern
• 5. Intervention strategies to control pathogens of importance to food safety in meat production and processing
• 6. Interventions at the processing level to enhance microbiological safety of meat
• 7. The age of Big Data
• 8. Conclusions and future trends

Chapter 10: Quality Assurance Schemes in Major Beef-Producing Countries

• Abstract
• 1. Carcass grading and classification
• 2. Quality grading
• 3. Future and emerging considerations
• 4. Conclusions

Part II: New Techniques for Measuring, Predicting and Producing Meat Quality, and How They Help us Minimize Variability in Eating Quality and/or Maximize Value

Chapter 11: Transcriptomics of Meat Quality

• Abstract
• 1. Introduction
• 2. Intramuscular fat
• 3. Tenderness
• 4. Drip loss, meat color PSE, and DFD meat
• 5. Systems biology approaches
• 6. The intersection of transcriptomics, genotyping, and phenotyping (genetical genomics) in meat quality
• 7. Conclusions
• List of abbreviations (excluding gene and protein names)

Chapter 12: Gene and Protein Expression as a Tool to Explain/Predict Meat (and Fish) Quality

• Abstract
• 1. Introduction
• 2. New insights in proteomic tools
• 3. Proteomics to understand meat quality
• 4. Proteomics in association with other genetic and “omic” approaches
• 5. Conclusions

Chapter 13: NMR Spectroscopy and NMR Metabolomics in Relation to Meat Quality

• Abstract
• 1. Introduction
• 2. NMR spectroscopic studies of perimortal metabolism
• 3. NMR spectroscopic studies of meat processing
• 4. NMR metabolomics studies on meat
• 5. NMR metabolomics studies of non–meat-derived samples emphasizing meat quality
• 6. Conclusions and future trends

Chapter 14: X-ray Contrast Tomography and Raman Spectroscopy Methods Show Heat-Induced Changes in Meat

• Abstract
• 1. Introduction
• 2. X-ray phase-contrast tomography
• 3. Raman spectroscopy
• 4. Discussion

Chapter 15: Cooking and Novel Postmortem Treatments to Improve Meat Texture

• Abstract
• 1. Introduction
• 2. Cooking
• 3. High pressure processing
• 4. Shockwaves
• 5. Pulsed electric field
• 6. Ultrasonics
• 7. Smartstretch/Smartshape and Pi-Vac
• 8. Summary and conclusions
• 9. Future trends

Chapter 16: New Sources of Animal Proteins: Cultured Meat

• Abstract
• 1. Introduction
• 2. Technology
• 3. Technical conditions for feasibility
• 4. Nutritional value
• 5. Safety
• 6. Acceptance
• 7. Disclaimer

Chapter 17: New Sources of Animal Proteins: Edible Insects

• Abstract
• 1. Introduction
• 2. The role of insects in the diet of people in tropical countries
• 3. An ecolabel for edible insects?
• 4. Insects and a welfare label
• 5. Nutrition
• 6. Processing
• 7. Food safety
• 8. Farming
• 9. Consumer attitudes
• 10. Discussion and conclusions
• Acknowledgment

Part III: The Current Qualities of Consumer and Public Perceptions; What is Sustainable, Ethical, Desirable and Healthy

Chapter 18: Meat Nutritive Value and Human Health

• Abstract
• 1. Meat and human evolution
• 2. Nutritive value of meat
• 3. Concluding remarks

Chapter 19: Meat and Cancer Evidence for and Against

• Abstract
• 1. Introduction
• 2. Epidemiological and experimental data
• 3. Potential mechanisms
• 4. Metabolomics
• 5. Conclusions

Chapter 20: Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality

• Abstract
• 1. Introduction
• 2. Fatty acid composition of meat
• 3. Fatty acids and human health
• 4. Dietary manipulation of meat fatty acid composition and the effects on meat quality
• 5. Alternative approaches to improving fatty acid composition and preserving quality
• 6. Future possibilities
• Cross-Reference
• Acknowledgments

Chapter 21: Fundamentals of Animal Welfare in Meat Animals and Consumer Attitudes to Animal Welfare

• Abstract
• 1. Introduction
• 2. Priority welfare issues concerning animals produced for meat and eggs
• 3. Attitudes of consumers toward farm animal welfare in Europe
• 4. Attitudes of consumers toward animal welfare in North America
• 5. The consumers’ perception of animal welfare in other world regions
• 6. Conclusions

Chapter 22: How to Work With Large Meat Buyers to Improve Animal Welfare

• Abstract
• 1. Introduction
• 2. Development of welfare assessment tools for slaughter plants
• 3. Economic buying power coupled with numerical scoring brought about great improvements
• 4. Keep audit programs and guidelines simple and clear
• 5. Standards should be strict but sensible
• 6. Transparency needed in animal industry
• 7. Conclusions
• 8. Disclaimer

Chapter 23: Veterinary Drug Residues in Meat-Related Edible Tissues

• Abstract
• 1. Introduction
• 2. Concepts and regulations on drug residues
• 3. Official drug residue monitoring programs
• 4. Causes of unsafe drug residual concentrations in meat and edible tissues
• 5. Factors affecting drug residual levels in meat/edible tissues
• 6. Economic and public health impact of drug residues in food-producing animal tissues
• 7. Concluding remarks

Chapter 24: Specific Veterinary Drug Residues of Concern in Meat Production

• Abstract
• 1. Drugs used in mass medication: antibacterial and antiparasitic compounds
• 2. Growth-promoting agents
• 3. Concluding remarks

Chapter 25: Ethics of Meat Production and Its Relation to Perceived Meat Quality

• Abstract
• 1. Introduction
• 2. World population growth and food crisis
• 3. What are ethics?
• 4. Quality systems to ensure ethical animal agriculture
• 5. Animal husbandry and ethics
• 6. Shifts in animal production and consumer perceptions
• 7. Carcass and meat quality systems
• 8. New technologies, meat production, and quality
• 9. Conclusions

Chapter 26: Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility

• Abstract
• 1. Introduction
• 2. Ethical and sustainable aspects of meat production
• 3. Consumer attitudes and behavior in relation to meat
• 4. Systems to ensure transparency and sustainability in meat production
• 5. Discussion

Chapter 27: Sensory Perceptions and New Consumer Attitudes to Meat

• Abstract
• 1. Background
• 2. A brief history of carnivory
• 3. Changing meat consumption patterns in the 21st century
• 4. What we love about meat; the unique nutritional and sensory properties of muscle foods
• 5. Why some consumers don’t like to eat meat: vegetarianism, veganism, conscientious omnivorism, and flexitarianism
• 6. An innate preference for meat?
• 7. Gender divide; do men and women have different attitudes to meat?
• 8. Popular culture and meat in the digital era
• 9. Comminuted chicken nuggets, beef burgers and sausages—is this the inevitable future of meat consumption?
• 10. Meat substitutes
• 11. Changes in flavor/texture/color with extreme aging
• 12. The meat “fat paradox”
• 13. Sustainably grass fed meat—arguably the most “natural” food in the modern diet?
• 14. Organic versus nonorganic
• 15. Conclusions