Quality Attributes of Muscle Foods

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Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi
Springer Science & Business Media, Jun 30, 1999 - Technology & Engineering - 433 pages
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A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.
 

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Contents

QUALITY CHARACTERISTICS OF MUSCLE FOODS An Overview
iv
ANIMAL PRODUCTION ORIGINS OF SOME MEAT COLOR AND FLAVOR ATTRIBUTES
11
VITAMIN E Effect on Meat Color and Flavor
31
THE HIGH ENERGY DIET FOR SALMON Effect of Fat on Muscle Quality
45
ACCUMULATION OF CONJUGATED LINOLEIC ACID CLA IN T1SSUES OF FISH FED DIETS CONTAINING VARIOUS LEVELS OF CLA
61
QUALITY AND SHELFLIFE OF MEAT IN CASEREADY MODIFIED ATMOSPHERE PACKAGING
73
STORAGE STABILITY OF MEAT PRODUCTS AS AFFECTED BY ORGANIC AND INORGANIC ADDITIVES AND FUNCTIONAL INGREDIEN...
95
CURRENT STATUS OF MEAT FLAVOR
115
POSTMORTEM MECHANISMS OF MEAT TENDERIZATION The Roles of the Structural Proteins and the Calpain System
229
CONTROLLING ENDOGENOUS ENZYME ACTIVITY IN SEAFOOD
253
OXIDATION OF FISH SARCOPLASMIC RETICULAR LIPIDS AND PROTEINS
269
ASSOCIATION OF MALONALDEHYDE WITH RABBIT MYOSIN SUBFRAGMENT 1
277
MONOCLONAL ANTIBODIES AGAINST HEATTREATED MUSCLE PROTEINS FOR SPECIES IDENTIFICATION AND ENDPOINT TEMPER...
287
THE ROLE OF PROTEINS IN WATERHOLDING CAPACITY OF MEAT
309
PHOSPHATEMEDIATED WATER UPTAKE SWELLING AND FUNCTIONALITY OF THE MYOFIBRIL ARCHITECTURE
319
WATER IMMOBILIZATION IN LOWFAT MEAT BATTERS
335

FLAVOR OF LAMB AND MUTTON
135
EFFECT OF CASTRAT1ON AND SLAUGHTER AGE ON THE FLAVOR OF SHEEPMEAT
147
ROLE OF SELECTED PRECURSORS IN MEAT FLAVOR FORMATION
159
EFFECT OF THIAMIN OXIDATION ON THERMAL FORMATION OF MEATY AROMA COMPOUNDS
173
QUALITY ATTRIBUTES OF MUSCLE FOODS AS AFFECTED BY NITRITE AND NITRITEFREE CURING
191
EFFECT OF COOKING ON CONSUMERS PERCEPTIONS OF MACKEREL SCOMBER SCOMBRUS OF POOR QUALITY
211
MUSCLE EXTRACELLULAR MATRIX Role in Growth Development and Meat Tenderness
219
ADVANCES IN DETERMINING MEAT EMULSION STABILITY
353
MUSCLE POLYMORPHISM AND GELLING PROPERTIES OF MYOFIBRILLAR PROTEINS FROM POULTRY MAMMALS AND FISH
365
EFFECT OF CATHEPSINS B L LLIKE AND CALPAIN ON THE PROTEIN DEGRADATION OF SURIMI
393
THE ROLE OF ENDOGENOUS PROTEASES IN GELWEAKENING OF BEEF HEART SURIMI
407
GELATION PROPERTIES OF FISH PROTEINS UNDER OHMIC HEATING
421
INDEX
431
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