Muscle as FoodEmphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:properties of the contractile proteinsbiochemical and physical changes during the conversion processchanges occuring during storage and preservationfunctional properties of the myofibrillar systemsensory and nutritional composition.This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences. |
Contents
| 1 | |
| 37 | |
Chapter 3 Physical and Biochemical Changes Occurring in Muscle during Storage and Preservation | 103 |
Chapter 4 Functional Properties of the Myofibrillar System and Their Measurements | 135 |
Chapter 5 Processing and Fabrication | 201 |
Chapter 6 Meat Microbiology | 239 |
Common terms and phrases
actin activity amino acids amount animals ATPase bacteria batter beef muscle Bendall binding Biochem bovine muscle Briskey calcium carcass Cassens changes chicken cold shortening collagen color comminuted connective tissue cooking loss decrease denaturation effect electrical stimulation emulsion enzymes evaluation factors first fish flavor Fleischwirtschaft Food Agric Food Sci Food Technol freezing frozen glycogen glycolysis growth Hamm heat Honikel increase influence Kastenschmidt levels lipid longissimus dorsi meat products Meat Sci methods microbial mitochondria muscle cell muscle fibers myofibrillar proteins myofibrils myoglobin myosin Nutrition occur oxidation oxygen phosphate pig muscle pork postmortem poultry prerigor Proc processing rigor mortis salt samples sarcomere sarcoplasmic sarcoplasmic reticulum sausage sensory significant skeletal muscle smoke sodium solubility specific spoilage stability storage temperature tenderness thawing thin filaments tion tropomyosin troponin tuna turkey types U.S. Department USDA Vitamin vitamin B6 WHC of meat