Meat has been a long sought after source of
nutrients in human diets. Its nutrient–dense composition
of protein, fats, vitamins and minerals makes it an
integral part to healthy and balanced diets. As
demand for meat continues to increase globally, a better
understanding of efficiently producing quality meat
products is becoming increasingly important. The
Science of Meat Quality provides comprehensive coverage
of meat quality from the biological basis of muscle
development to end–product–use topics such as
preparation and sensory analysis. The Science of Meat
Quality explores the basis of meat quality long before
it hits grocery store shelves. The book opens with a
look at cellular muscle tissue development, metabolism
and physiology. Subsequent chapters look at topics
surrounding the development of tenderness, water–holding
capacity, lipid oxidation and color in meat products.
The final chapters discuss producing a good–tasting end
product from preparing meat to preventing food–borne
illness. Each chapter contains not only the theory
behind that topic, but also detailed lab methodologies
for measuring each meat quality trait. The Science
of Meat Quality is an essential resource and reference
for animal scientists, meat scientists, food scientists,
and food industry personnel. Meat has been a long
sought after source of nutrients in human diets. Its
nutrient–dense composition of protein, fats, vitamins
and minerals makes it an integral part to healthy and
balanced diets. As demand for meat continues to
increase globally, a better understanding of efficiently
producing quality meat products is becoming increasingly
important. The Science of Meat Quality provides
comprehensive coverage of meat quality from the
biological basis of muscle development to
end–product–use topics such as preparation and sensory
analysis. The Science of Meat Quality explores the basis
of meat quality long before it hits grocery store
shelves. The book opens with a look at cellular muscle
tissue development, metabolism and physiology.
Subsequent chapters look at topics surrounding the
development of tenderness, water–holding capacity, lipid
oxidation and color in meat products. The final chapters
discuss producing a good–tasting end product from
preparing meat to preventing food–borne illness. Each
chapter contains not only the theory behind that topic,
but also detailed lab methodologies for measuring each
meat quality trait. The Science of Meat Quality is
an essential resource and reference for animal
scientists, meat scientists, food scientists, and food
industry personnel.
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