Meat Processing: Improving Quality
Joseph Kerry, John Kerry, David Ledward
CRC Press, 2002 - Business & Economics - 464 pages
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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