New Aspects of Meat Quality

From Genes to Ethics

2nd Edition - August 23, 2022
Editor: Peter P. Purslow
Language: English
Hardback ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 8 7 9 - 3
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 8 8 0 - 9

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… Read more

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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.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface
Chapter 1. Introduction to meat quality
1.1. Introduction
1.2. Recent concepts and concerns
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
2.1. Introduction
2.2. Conclusion and future trends
Chapter 3. Myogenesis, muscle growth, and meat quality
3.1. Introduction
3.2. Myogenesis
3.3. Muscle growth postnatal
3.4. Intrauterine growth restriction and implications for performance and meat quality
3.5. Muscle protein turnover
3.6. Conclusion
Chapter 4. Postmortem muscle metabolism and meat quality
4.1. The conversion of muscle to meat
4.2. Influence of postmortem metabolism on fresh meat quality
4.3. Aberrant postmortem metabolism mutations
Chapter 5. Current understanding on the role of proteolysis on meat quality
5.1. Introduction
5.2. Proteolytic systems in muscle
5.3. Aging and meat tenderness
5.4. Proteolysis and water-holding of meat
5.5. Conclusions and future trends
Chapter 6. Recent advances in meat oxidation
6.1. Introduction
6.2. Recent advances in chemistry fundamentals
6.3. Recent advances in practical aspects: consequences
6.4. Recent advances in antioxidant strategies against meat oxidation
6.5. Future trends
Chapter 7. Advances in fresh meat color stability
7.1. Introduction
7.2. Biochemistry of fresh meat color stability
7.3. Color/appearance defects in fresh meats
7.4. Applied aspects of fresh meat color stability
7.5. Conclusions and future trends
Chapter 8. Advances in the understanding and measurement of meat texture
8.1. Meat texture—underlying structures
8.2. Major processes affecting final texture
8.3. Measuring texture of meat
8.4. Future trends
Chapter 9. Developments in meat flavor
9.1. Introduction
9.2. Importance of flavor in consumer satisfaction
9.3. Flavor chemistry
9.4. Characterization of flavor
9.5. Animal production factors
9.6. Postmortem effects on meat flavor
Chapter 10. Developments in our understanding of water holding in meat
10.1. Significance of water holding
10.2. Hypotheses for mechanisms of water holding
10.3. Factors influencing water-holding capacity
10.4. Future trends in water-holding research
Chapter 11. Interventions and current challenges in enhancing the microbiological safety of raw meat
11.1. Introduction
11.2. Chemical interventions
11.3. Physical methods
11.4. Biological interventions
11.5. Hurdle approaches in meat processing
11.6. Significance of pathogen stress response and dormancy in resistance and detection
11.7. Conclusions and future directions
Chapter 12. Quality assurance schemes in major beef-producing countries
12.1. Carcass grading and classification
12.2. Quality grading
12.3. Future and emerging considerations
12.4. Conclusion
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 13. Transcriptomics of meat quality
13.1. Introduction
13.2. Intramuscular fat
13.3. Tenderness
13.4. Drip loss, meat color, PSE and DFD meat, spaghetti meat, and wooden breast
13.5. Systems biology approaches
13.6. Conclusions
Chapter 14. Proteomics to explain and predict meat quality
14.1. Introduction
14.2. Proteomic tools applied to study postmortem muscle and meat quality
14.3. Proteomics to understand meat quality: a focus on important eating qualities of beef
14.4. Proteomics to study the effect of preslaughter conditions on muscle and meat proteomes
14.5. Proteomics to study the effect of processing: a focus on electrically stimulated carcasses
14.6. Conclusion
Chapter 15. Metabolomics in relation to meat quality
15.1. Introduction
15.2. Perimortal metabolism
15.3. Sensory and instrumental meat quality measures
15.4. Aging, storage, and spoilage
15.5. Processing
15.6. Provenance and authenticity
15.7. Other samples linked to meat quality
15.8. Conclusions and future trends
Chapter 16. X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat
16.1. Introduction
16.2. X-ray phase-contrast tomography
16.3. Raman Spectroscopy
16.4. Discussion
Chapter 17. Cooking and novel postmortem treatments to improve meat texture and tenderness
17.1. Introduction
17.2. Cooking
17.3. Vascular infusion
17.4. High-pressure processing (HPP)
17.5. Shockwaves
17.6. Pulsed electric field (PEF)
17.7. Ultrasound
17.8. Smartstretch/Smartshape and Pi-Vac
17.9. Gamma radiation
17.10. Combined technologies
17.11. Summary, conclusions and future trends
Chapter 18. What do we know today about cultured muscle to produce meat and its acceptability in the world?
18.1. Introduction
18.2. The process to produce cultured “meat”
18.3. Pros and cons of the culture process
18.4. Challenges of the cultured “meat” sector for a large-scale development
18.5. Market and legislation
18.6. Ethical issues
18.7. Public perception
18.8. Conclusion and perspectives
Chapter 19. Progress and challenges of insects as food and feed
19.1. Introduction
19.2. Harvesting from nature
19.3. Farming insects
19.4. Environment
19.5. Nutrition
19.6. Health benefits
19.7. Insect products
19.8. Processing
19.9. Consumer attitudes
19.10. Food and feed safety and legislation
19.11. Conclusions/future trends
Part III. The current qualities of consumer and public perceptions; what is sustainable, ethical, desirable, and healthy
Chapter 20. Meat nutritive value and human health
20.1. Meat and human evolution
20.2. Meat nutritive value
20.3. The effect of cooking in meat nutritive value and possible influence on health
20.4. Health concerns related to meat consumption
20.5. Concluding remarks
Chapter 21. Meat and cancer evidence for and against
21.1. Introduction
21.2. Epidemiological and experimental data
21.3. Potential mechanisms
21.4. Metabolomics
21.5. Summary of chapter
Chapter 22. Fatty acids in meat: effects on nutritional value and meat quality
22.1. Introduction
22.2. Fatty acid composition of meat
22.3. Meat fatty acids and human health
22.4. Dietary manipulation of fatty acid composition
22.5. Fatty acids and meat quality
22.6. Addition of EPA+DHA to meat products
22.7. Consumer acceptance of meat with higher levels of N-3 PUFA
22.8. Conclusions
Chapter 23. Current developments in meat by-products
23.1. Introduction
23.2. Production of meat by-/coproducts
23.3. Applications of meat by-/coproducts
23.4. Conclusions and future trends
Chapter 24. Fundamentals of animal welfare in meat animals and consumer attitudes to animal welfare
24.1. Introduction
24.2. Priority welfare issues concerning animals produced for meat
24.3. Attitudes of consumers toward farm animal welfare in Europe
24.4. Attitudes of consumers toward animal welfare in North America
24.5. The consumers' perception of animal welfare in other world regions
24.6. Conclusions
Chapter 25. How to work with large meat buyers to improve animal welfare
25.1. Introduction
25.2. Development of welfare assessment tools for slaughter plants
25.3. Economic buying power coupled with numerical scoring brought about great improvements
25.4. Keep audit programs and guidelines simple and clear
25.5. Standards should be strict but sensible
25.6. Transparency needed in animal industry
25.7. Conclusions
Chapter 26. Current trends in zoonoses and foodborne pathogens linked to the consumption of meat
26.1. Introduction and background
26.2. Bacterial pathogens
26.3. Viruses
26.4. Parasites and other zoonotic agents
26.5. Global implications and conclusions
Chapter 27. Veterinary drug residues in meat-related edible tissues
27.1. Introduction
27.2. Concepts and regulations on drug residues
27.3. Official drug residue monitoring programs
27.4. Risk analysis for veterinary drug residues: quantitative risk assessment for residues in meat and related tissues
27.5. Causes of unsafe drug residual concentrations in meat and edible tissues
27.6. Factors affecting drug residual levels in meat/edible tissues
27.7. Economic and public health impact of drug residues in food-producing animal tissues
27.8. Concluding remarks
Chapter 28. Chemical agents of special concern in livestock meat production
28.1. Drugs used in mass medication: antibacterial and antiparasitic compounds
28.2. Antiinflammatory drugs
28.3. Growth-promoting agents
28.4. Concluding remarks
Chapter 29. Ethics of meat production and its relation to perceived meat quality
29.1. Introduction
29.2. World population growth and food crisis
29.3. What are ethics?
29.4. Quality systems to ensure ethical animal agriculture
29.5. Animal husbandry and ethics
29.6. Shifts in animal production and consumer perceptions
29.7. Carcass and meat quality systems
29.8. New technologies, meat production, and quality
29.9. Conclusions
Chapter 30. Ethical and sustainable aspects of meat production; consumer perceptions and system credibility
30.1. Introduction
30.2. Ethical and sustainable aspects of meat production
30.3. Consumers' eating habits and attitudes toward meat and meat production
30.4. Systems to ensure transparency and sustainability in meat production
30.5. Discussion
Chapter 31. Sensory perceptions and new consumer attitudes to meat
31.1. Background
31.2. A brief history of carnivory
31.3. Changing meat consumption patterns in the 21st century
31.4. What we love about meat; the unique nutritional and sensory properties of muscle foods
31.5. Why some consumers don't like to eat meat: vegetarianism, veganism, conscientious omnivorism, and flexitarianism
31.6. An innate preference for meat?
31.7. Popular culture and meat in the digital era
31.8. Comminuted chicken nuggets, beef burgers and sausages—is this the inevitable future of meat consumption?
31.9. Meat substitutes and analogs
31.10. Changes in flavor/texture/color with extreme aging
31.11. The meat “fat paradox”
31.12. Grass-fed Meat—arguably the most “natural” food in the modern diet?
31.13. Organic versus nonorganic and clean label
31.14. Conclusions
Index

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Peter P. Purslow