Meat Processing: Improving QualityAuthor:
Publisher: CRC Press
Publish date: July 2002
Reviews the latest research on what defines and determines meat quality and how it can be maintained or improved during processing Examines the modelling techniques used to improve quality and productivity in beef cattle production as well as new techniques for decontamination after slaughter Presents entire chapters on restructured meat and fermented meat products Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat Processing: Improving Quality reviews the latest research on what defines and determines meat quality, and how it can be maintained or improved during processing. After an analysis of what defines the quality of meat, Part 1 considers the various aspects of meat quality. It includes chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat, and the factors determining quality attributes such as color and flavor. Part 2 then discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also covers both sensory analysis and instrumental methods, including on-line monitoring and microbiological analysis. The final part of the book reviews the range of new processing techniques that have been deployed at various stages in the supply chain. With its detailed and comprehensive coverage of what defines and determines meat quality, Meat Processing will be a standard reference for all those involved in the meat industry and meat research.