Meat Processing: Improving Quality

Front Cover
Joseph Kerry, John Kerry, David Ledward
CRC Press, 2002 - Business & Economics - 464 pages
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Defining meat quality; Introduction: what is quality?; Consumer perceptions of quality; Supplier perceptions of quality; Combining consumer and supplier perceptions: lhe quality circle; Regulatory definitions of quality; Improving meat and meat product quality; Analysing meat quality; Factors affecting the quality of raw meat; Quality meat composition and structure; Breed and genetic effects on meat quality; Dietary influences on meat quality; Rearing and meat quality; Slaughtering and meat quality; Other influences on meat quality; Summary: ensuring consistency in raw meat quality; Future trends; The nutritional quality of meat; Meat and cancer; Meat, fat content and disease; Fatty acids in meat; Protein in meat; Meat as a 'functional' food; Meat and micronutrients; Future trends; Lipid-derived flavors in meat products; The role of lipids in generation of meaty flavors; Lipid autoxidation and meat flavor deterioration; The effect of ingredients on flavor quality of meat; The evaluation of aroma compounds and flavor quality; Modelling colour stability in meat; External factors affecting colour stability during packaging and storage; Modelling dynamic changes in headspace composition; Modellinginpractice: freshbeef; Modelling in practice: cured ham; Internal factors affecting colour stability; Validation of models; Future trends; The fat content of meat and meat products; Fatand the consumer; The fat contentof meat; Animal effects on the fat content and composition of meat; Dietary effects on the fat content and composition of meat; Future trends; Sources of further information and advice; Measuring quality; Quality indicators for raw meat; Technological quality; Eating quality; Determining eating quality; Sampling procedure; Future trends; Acknowledgemnts; Sensory analysis of meat; The sensory panel; Sensory tests; Category scales; Sensory profile methods and comparisons with instrumental measurements; Comparisons between countries; Ou-li De monitoring ofmeat quality; Measurln gelectrical impedance; Measurlng pH; Analysing meat properties using NIR spectrophotometry; Measuring meat colour and other properties; Water-holding capacity; Sarcomere length; Connectivetissue; Marblingand fa tcontent; Meatflavour; Boartaint; Emulsions; Measuring changes during cooking; Sources of further information and advice; Microbiological hazard identification in the meat industry; The main hazards; Analytical methods; Future trends; Sources of further information and advice; New techniques for improving quality; Modelling beef cattle production to improve quality; Elements of beef cattle production; Challenges for modellers; Simple model ofherd structure; Future developments; Current decontamination techniques and their limitations; Washing; The use of chemicals; New methods: steam; Other new methods; Future trends; Sources of further information and advice; Automated meat processing; Current developments in robotics in the meat industry; Automation in pig slaughtering; Case study: the evisceration process; Automation of secondary processes; Future trends; New developments in the chilling and freezing of meat; The impact of chilling and freezing on texture; The impact of chilling and freezing on colour; The impact of chilling and freezing on drip loss and evaporative weight loss; The cold chain; Temperature monitoring; Optimising the design and Operation of meat refrigeration; Sources of further information and advice; High pressure processing o fmeat; lntroduction: high pressure treatment and meat quality; General effect of high pressure on food components; Structural changes due to high pressure treatment of muscle; lnfluence on enzyme re1ease and activity; High pressure effects on the sensory and functional properties of meat; Pressure assisted freezing and thawing; Effects on microflora; Current applications and future prospects; Processing and quality control of restructured meat Product manufacture; Factors affecting product quality: temperature, ice content, partic1e size and mechanical properties Factors affecting product quality: protein solubi1ity and related factors; Factors affecting product quality: cooking distortion; Sensory and consumer testing; Future trends; Sources of further information and advice; Quality control of fermented meat products; lntroduction: the product; The quality concept; Sensory quality and its measurement; Appearance and colour: measurement and development; Texture: measurement and development; Flavour: measurement and development; Taste and aroma: measurement and development; The control and improvement of quality; Future trends in quality Development; New techniques for analysing raw meat; Defining meat quality; Current state of art techniques; Emerging technologies; The genetics ofmeat quality; The future; Sources of further information and advice; Meat packaging; Factors influencing the quality of fresh and processed meat products; Vacuum packaging; Modified atmosphere packaging; Bulk, master or mother packaging; Controlled atmosphere packaging and active packaging systems; Packaging materiais used for meat products; Future trends.

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About the author (2002)

Dr. Joe Kerry is Head of the Food and Packaging Group in the Department ofFood and Nutritional Sciences at University College Cork, Ireland. He is internationally known for his research on food packaging. He is also the Editor of "Meat Processing: Improving Quality" (2002), "Improving the Sensory and Nutritional Quality of Fresh Meat" (2009) and "Processed Meats: Improving Safety, Nutrition and Quality" (2011)--all Woodhead Publishing.
Dr. John F. Kerry is Director of Echo Ovens Ltd, Ireland. He is widely regarded for his work on value added meats and related RTE processing technologies.

Professor David Ledward is Emeritus Professor of Food Science in the University of Reading, UK.

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