The Science of Meat Quality

Description

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.Content: Chapter 1 Growth of Muscle from the Myoblast to Whole Muscle (pages 1–27): Terry BrandebourgChapter 2 Animal Growth and Empty Body Composition (pages 29–48): Michael DikemanChapter 3 Muscle Structure and Cytoskeletal Proteins (pages 49–64): Chris R. KerthChapter 4 Muscle Metabolism and Contraction (pages 65–78): Chris R. KerthChapter 5 Converting Muscle to Meat: The Physiology of Rigor (pages 79–97): Kirk W. BradenChapter 6 Meat Tenderness (pages 99–117): Chris R. KerthChapter 7 Water?Holding Capacity of Meat (pages 119–145): Jason K. Apple and Janeal W.S. YanceyChapter 8 Lipids and Lipid Oxidation (pages 147–175): Kyle WillianChapter 9 Meat Color (pages 177–198): Richard ManciniChapter 10 Meat Cookery (pages 199–205): Clinton Rowe and Chris R. KerthChapter 11 Trained Sensory Panels (pages 207–213): Christy L. BratcherChapter 12 Untrained Sensory Panels (pages 215–231): Patricia C. CurtisChapter 13 Consumer Sensory Panels (pages 233–248): Ryan CoxChapter 14 Preventing Foodborne Illness (pages 249–282): Michael A. Davis