Quality Attributes of Muscle FoodsYouling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi 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. |
Contents
| 1 | |
| 11 | |
Effect on Meat Color and Flavor 31 | 30 |
Effect of Fat on Muscle Quality | 45 |
Accumulation of Conjugated Linoleic Acid CLA in Tissues of Fish Fed Diets | 61 |
Quality and ShelfLife of Meat in CaseReady Modified Atmosphere Packaging | 73 |
Storage Stability of Meat Products as Affected by Organic and Inorganic | 95 |
Current Status of Meat Flavor | 115 |
The Roles of the Structural | 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 | 287 |
The Role of Proteins in WaterHolding Capacity of Meat | 309 |
PhosphateMediated Water Uptake Swelling and Functionality of the Myofibril | 319 |
Water Immobilization in LowFat Meat Batters | 335 |
Flavor of Lamb and Mutton | 135 |
Effect of Castration 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 | 173 |
Quality Attributes of Muscle Foods as Affected by Nitrite and NitriteFree | 191 |
Effect of Cooking on Consumers Perceptions of Mackerel Scomber scombrus | 211 |
Role in Growth Development and Meat | 219 |
Other editions - View all
Quality Attributes of Muscle Foods Youling L. Xiong,Chi-Tang Ho,Fereidoon Shahidi Limited preview - 1999 |
Quality Attributes of Muscle Foods Youling L. Xiong,Chi-Tang Ho,Fereidoon Shahidi No preview available - 2012 |
Quality Attributes of Muscle Foods Youling L. Xiong,Chi-Tang Ho,Fereidoon Shahidi No preview available - 2012 |
Common terms and phrases
activity Agric amino acids animal antioxidative aroma ascorbate Biochem bovine calpain calpastatin carbonyl cathepsins chicken collagen color compounds concentration cooked meat crosslinking decreased degradation denaturation diet dietary effect enzyme extract fatty acids fiber Figure fish Food Chem Food Sci formation gelation ground beef heating hydrogen identified increased incubation inhibition inhibitor interactions ionic strength lamb levels lipid lipid oxidation Mabs mackerel Maillard reaction meat batters meat flavor meat products Meat Sci meaty metmyoglobin Mottram Muscle Foods muscle proteins muscle type myofibrillar proteins myofibrils myoglobin myosin myosin subfragment NaCl nebulin nitrite odor ovine flavor oxidation packaging peroxide phosphates phospholipids pigment pork postmortem processing proteases protein proteolysis reaction retail Rhee ribose roasted salmon salt samples sarcoplasmic sensory Shahidi skeletal muscle sodium solubility species stability steaks storage studies surimi Table TBARS Technol temperature texture thermal thiamin thiophenes tion tissue titin tocopherol vitamin vitamin E volatile Xiong