Technologies for Improving the Sensory and Nutritional Quality of Fresh Meat

Research and Markets has announced the addition of Woodhead Publishing Ltd's new book "Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies" to their offering.

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.

Part one analyzes the scientific basis of meat quality attributes, such as texture and tenderness, color, water-holding capacity and flavor development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section.

Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focusing on different types of meat.

Parts three and four then review production and processing strategies to optimize meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.

With its distinguished editors and international team of contributors, improving the sensory and nutritional quality of fresh meat will be a standard reference for those industrialists and academics interested in optimizing meat quality.

Key Topics Covered:

UNDERSTANDING MEAT QUALITY

- Trends in meat consumption and the need for fresh meat and meat
  products of improved quality
- Biology and regulation of carcass composition
- Fresh meat texture and tenderness
- Meat color
- Flavor development in meat
- Fresh meat water-holding capacity
- The nutritional quality of meat
- Sensory evaluation of fresh meat

IMPROVING THE QUALITY OF FRESH MEAT: GENETIC AND GENOMIC TECHNOLOGIES

- New insights into the biology of meat quality from genomic and
  proteomic perspectives with particular emphasis on beef
- Genetic and genomic approaches to improving pork quality
- Genetic and genomic approaches to improving sheep meat quality
- Use of meat quality information in breeding programs
- Genetic based diagnostic tools for predicting meat quality

IMPROVING THE QUALITY OF FRESH MEAT: PRODUCTION STRATEGIES

- Optimizing the nutritional profile of beef
- Optimizing the nutritional and sensorial profile of pork
- Using antioxidants and nutraceuticals as dietary supplements to
  improve the quality and shelf-life of fresh meat
- Organic meat quality
- Improving the quality of meat from ratites
- Improving the meat quality of venison and other exotic game

IMPROVING THE QUALITY OF FRESH MEAT: PROCESSING STRATEGIES

- Automated grading of beef carcasses
- Determining the lean content of pork carcasses
- New methods for analysis of factors affecting meat eating quality
- Chilling and freezing of meat and its effect on meat quality
- Carcass interventions and meat tenderness
- Sensory and quality properties of packaged meat
- Characterizing muscle properties to develop muscle-specific
  intervention strategies and improve meat cuts for the consumer
- Animal welfare and meat quality

For more information visit http://www.researchandmarkets.com/research/0e8469/improving_the_sens