New Aspects of Meat Quality
From Genes to Ethics
- 3rd Edition - February 1, 2028
- Latest edition
- Editor: Peter P. Purslow
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 4 5 4 1 4 - 1
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 4 5 4 1 5 - 8
New Aspects of Meat Quality: From Genes to Ethics, 3rd Edition, offers a comprehensive exploration of the evolving field of meat science, integrating foundational knowledge with… Read more
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New Aspects of Meat Quality: From Genes to Ethics, 3rd Edition, offers a comprehensive exploration of the evolving field of meat science, integrating foundational knowledge with cutting-edge research and contemporary issues. This updated edition addresses the full spectrum of meat quality attributes—from muscle structure and intrinsic eating qualities to food safety and nutritional impacts. Reflecting the growing importance of consumer expectations, this edition expands its focus to include ethical, sustainable, and ecological considerations in meat production. It offers coverage of issues such as animal welfare, quality assurance, and the environmental footprint of meat, while also exploring emerging alternatives like cultured meat, plant-based analogues, and insect proteins. New Aspects of Meat Quality: From Genes to Ethics continues to offer the most up-to-date scientific information on meat quality for researchers, students, producers and marketers. Edited and written by an international and interdisciplinary team of scientists, this work offers an indispensable resource for advancing sustainable and ethical practices in the global meat industry.
• Details the association muscle structure, composition and the intrinsic eating qualities of meat using the latest scientific research
• Covers techniques for measuring, predicting, and enhancing meat quality
• Addresses both health benefits and concerns associated with meat, including cancer risk and meat-borne diseases
• Incorporates consumer science research to understand sustainability, ethics, and meat alternatives from a consumer's point of view
• Covers techniques for measuring, predicting, and enhancing meat quality
• Addresses both health benefits and concerns associated with meat, including cancer risk and meat-borne diseases
• Incorporates consumer science research to understand sustainability, ethics, and meat alternatives from a consumer's point of view
-Graduate and post graduate students studying advanced meat science, particularly those in advanced meat science courses -Meat Science researchers in academia and industry professions
Foreword 1. Introduction
Part I. What is new in our understanding the association between muscle structure and the basic eating qualities of cooked meat?
2. Muscle structure, proteins and meat quality
3. Myogenesis and muscle growth and meat quality
4. Peri-mortal muscle metabolism and its effects on meat quality
5. Current understanding on the role of proteolysis on meat quality
6. Recent advances in Sensory attributes of meat quality
7. Current Developments in Fundamental and Applied Aspects of Meat Color
8. Advances in the understanding and measurement of meat texture
9. Current advances in meat flavor
10. Developments in our understanding of water-holding capacity in meat
Part Two: New techniques for measuring/predicting/producing meat quality, and how they minimize variability in quality and/or maximize value
11. Current challenges in enhancing the microbiological safety of raw meat
12. Quality assurance schemes in major producing countries
13. Developments in genetic improvement of meat quality
14. Proteomics to explain and predict meat quality
15. Modern predictive methods for ensuring meat quality
16. Developments in metabolomics in relation to meat quality
17. Optical sensing techniques to assess meat quality
Part Three: The current qualities of consumer and public perceptions; what is sustainable, ethical, desirable and healthy
18. Influence of Cooking temperatures and methods on eating qualities of meat
19. Current developments in cultured meat: technical challenges and quality issues
20. Variations in consumer willingness to try cultures meat and sustainability
21. Meat Analogues
22. Alternative animal protein foods: Consumer attitudes to insects as food
23. Antioxidants and meat oxidation in relation to meat quality
24. Healthier meat products (including low sodium, low fat)
25. Meat and cancer evidence for and against
26. Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality
27. Current developments in meat byproducts
28. Fundamentals of Animal Welfare in Meat Animals and Consumer Attitudes to Animal Welfare
29. Pre-slaughter animal welfare and meat quality
30. Current trends in zoonoses and foodborne pathogens linked to the consumption of meat
31. Sustainability of meat consumption
32. Sustainable production of meat and meat products
33. Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility Index
Part I. What is new in our understanding the association between muscle structure and the basic eating qualities of cooked meat?
2. Muscle structure, proteins and meat quality
3. Myogenesis and muscle growth and meat quality
4. Peri-mortal muscle metabolism and its effects on meat quality
5. Current understanding on the role of proteolysis on meat quality
6. Recent advances in Sensory attributes of meat quality
7. Current Developments in Fundamental and Applied Aspects of Meat Color
8. Advances in the understanding and measurement of meat texture
9. Current advances in meat flavor
10. Developments in our understanding of water-holding capacity in meat
Part Two: New techniques for measuring/predicting/producing meat quality, and how they minimize variability in quality and/or maximize value
11. Current challenges in enhancing the microbiological safety of raw meat
12. Quality assurance schemes in major producing countries
13. Developments in genetic improvement of meat quality
14. Proteomics to explain and predict meat quality
15. Modern predictive methods for ensuring meat quality
16. Developments in metabolomics in relation to meat quality
17. Optical sensing techniques to assess meat quality
Part Three: The current qualities of consumer and public perceptions; what is sustainable, ethical, desirable and healthy
18. Influence of Cooking temperatures and methods on eating qualities of meat
19. Current developments in cultured meat: technical challenges and quality issues
20. Variations in consumer willingness to try cultures meat and sustainability
21. Meat Analogues
22. Alternative animal protein foods: Consumer attitudes to insects as food
23. Antioxidants and meat oxidation in relation to meat quality
24. Healthier meat products (including low sodium, low fat)
25. Meat and cancer evidence for and against
26. Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality
27. Current developments in meat byproducts
28. Fundamentals of Animal Welfare in Meat Animals and Consumer Attitudes to Animal Welfare
29. Pre-slaughter animal welfare and meat quality
30. Current trends in zoonoses and foodborne pathogens linked to the consumption of meat
31. Sustainability of meat consumption
32. Sustainable production of meat and meat products
33. Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility Index
- Edition: 3
- Latest edition
- Published: February 1, 2028
- Language: English
PP
Peter P. Purslow
Peter Purslow BSc, PhD is a retired Professor of Food Technology who previously worked at the University of Central Province of Buenos Aires, Argentina. He also served as a research fellow at the University of Melbourne, Australia. Earlier in his career he worked in senior roles at the University of Guelph in Canada, including as the Head of the Food Science Department. He is one of the Associate Editors of Meat Science – the leading journal in the area, published by Elsevier.
Affiliations and expertise
American Meat Science Association