Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies

Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies

Editor(s): Joseph Kerry, University College, Cork, Ireland; D.A. Ledward, University College, Cork, Ireland

ISBN: 9781420077902
Publication Date: February 03, 2009
Number of Pages: 500
Binding(s): Hardback

Features
• Reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality
• Analyzes the scientific basis of meat quality including tenderness, color, water-holding capacity and flavor development
• Explores the production and processing strategies for optimal meat
• Details the biology behind different types of meat

Summary
A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions.

Contents

PART 1 UNDERSTANDING MEAT QUALITY
Trends in Meat Consumption and The Need For Fresh Meat and Meat Products of Improved Quality
M D Aaslyng, Danish Meat Research Institute, Denmark
Introduction. Eating meat for pleasure. Eating meat for nutrition. Variability in meat and meat products. Future trends. Acknowledgement. References.
Biology and Regulation of Carcass Composition
P Greenwood, NSW Department of Primary Industries and F Dunshea, University of Melbourne, Australia
Introduction. Patterns of growth of carcass tissues. Biology of carcass tissue development and growth. Consequences of prenatal and postnatal growth and development for carcass composition and meat quality. Influences of metabolic modifiers on carcass characteristics. Genotypic influences on carcass composition. Future trends. Sources of further information and advice. References.
Fresh Meat Texture and Tenderness
D King, T Wheeler, S Shackelford and M Koohmaraie, U.S. Meat Animal Research Center, USA
Introduction. Muscle constituents and structure contributing to tenderness variation. Antemortem factors affecting tenderness. Postmortem technologies affecting meat tenderness. Laboratory tenderness assessments. On-line tenderness prediction. Conclusions. Sources of further information and advice. References.
Meat Colour
R Mancini, University of Connecticut, USA
Introduction. Myoglobin chemistry. Antemortem factors affecting meat color. Laboratory analysis of meat color. Cold chain management: Temperature effects on raw color. Product enhancement. New developments and new areas of research. Future trends. Conclusions. Sources of further information and advice. References.
Flavour Development in Meat
J S Elmore and D S Mottram, University of Reading, UK
Introduction. Flavour formation in meat. Dietary effects on meat flavour. Other pre-slaughter effects affecting meat flavour. Postslaughter factors affecting meat flavour. Off-flavours in meat. Laboratory analysis of meat aroma compounds. Future trends. Sources of further information and advice. References.
Fresh Meat Water-Holding Capacity
E Huff-Lonergan, Iowa State University, USA
Introduction. Water-holding capacity defined. Inherent factors in postmortem muscle that influence water-holding capacity. Ante and early postmortem factors that influence water-holding capacity. Future trends. Sources of further information and advice. References.
The Nutritional Quality of Meat
H Biesalski and D Nohr, University of Hohenheim, Germany
Introduction. Macronutrients in meat. Meat micronutrients. Laboratory analysis of the nutritional quality of meat. Future trends. Conclusions. Sources of further information and advice. References.
Sensory Evaluation of Fresh Meat
M G O’Sullivan and J P Kerry, University College Cork, Ireland
Introduction. Sensory evaluation of meat colour. Sensory evaluation of meat flavour. Sensory assessment of meat tenderness. Future trends. References.
PART 2 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
A Mullen and R Hamill, Teagasc, Ashtown Food Research Centre, Ireland
Introduction. Genetic markers. Functional genomics. Proteomics. Summary. Acknowledgements. References.
Genetic and Genomic Approaches to Improving Pork Quality
M Cairns, NUI Galway, Ireland
The importance of genetic and genomic approaches in improving pork quality. Progress with identifying genes responsible for meat quality traits in pigs. Functional genomics and improving pork quality. Proteomics and improving pork quality. Quantitative trait loci analysis and improving pork quality. Future trends. Sources of further information and advice. References.
Genetic and Genomic Approaches to Improving Sheep Meat Quality
S Bishop and E Karamichou, Roslin Institute, UK
Introduction. Genetic variation in sheep meat quality. Genes impacting on meat quality. Quantitative trait loci approaches to improving meat quality. The contribution of functional genomics. Future trends. Acknowledgements. References.
Use of Meat Quality Information in Breeding Programmes
N Lambe, L Bünger, E Navajas, R Roehe and G Simm, Scottish Agricultural College (SAC), UK
Introduction. Issues affecting the inclusion of meat quality information in breeding programmes. Breeding programme design to include meat quality (MQ) goals. Techniques for measuring meat quality. Future trends. Sources of further information and advice. References.
Genetic Based Diagnostic Tools for Predicting Meat Quality
W Barendse, Queensland Bioscience Precinct, Australia
Introduction: the need for better methods to predict meat quality. Developing genetic-based diagnostic tests for predicting meat quality. Current status of development and future potential. Future trends. Sources of further information and advice. Acknowledgements. References.
PART 3 IMPROVING THE QUALITY OF FRESH MEAT: PRODUCTION STRATEGIES
Optimising the Nutritional Profile Of Beef
K Nuernberg, Research Institute of the Biology of Farm Animals, Germany
Introduction: the potential to improve the nutritional profile of beef. Optimising the nutritional profile of beef. Optimising the quantity of vitamins and micronutrients in beef. Future trends and conclusions. References.
Optimising the Nutritional and Sensorial Profile Of Pork
J Mourot, INRA, France
Introduction. Pork composition. The sensorial qualities of pork. Effects of breeding factors on meat sensorial and nutritional qualities. Orientation of pig production. Conclusions. References.
Using Antioxidants and Nutraceuticals As Dietary Supplements To Improve The Quality and Shelf Life Of Fresh Meat
M N O’Grady and J P Kerry, University College Cork, Ireland
Introduction. Factors affecting fresh meat quality and shelf-life: appearance (colour), lipid oxidation and microbiology. Chemistry and structure of vitamin E. Chemistry and structure of green tea catechins. Chemistry and structure of grape seed extract and bearberry compounds. Chemistry and structure of oregano and rosemary compounds. Conclusions. References.
Organic Meat Quality
A Braghieri and F Napolitano, Università degli Studi della Basilicata, Italy
Introduction. The quality of organic meats as compared to conventional products. Safety and healthiness of organic meat. Future trends. Sources of further information and advice. Acknowledgement. References.
Improving the Quality of Meat From Ratites
K W McMillin, Louisiana State University Agricultural Center, USA and L C Hoffman, Stellenbosch University, South Africa
Introduction. Ratite meat industries. Body and carcass quality traits. Influences on composition and quality development. Raw chilled ratite meat characteristics. Value added products from ostrich meat. Future trends. Conclusions and sources of further information. References.
Improving The Meat Quality of Venison and Other Exotic Game
L C Hoffman, Stellenbosch University, South Africa and K W McMillin, School of Animal Sciences, USA
Introduction. Improving meat quality by means of production system. Transport, lairage and slaughtering techniques. Post mortem intervention to improve the meat quality. Improving or maintaining the meat quality post mortem. Value added products as a means to improve the quality attributes of exotic meats. Future trends. References.
PART 4 IMPROVING THE QUALITY OF FRESH MEAT: PROCESSING STRATEGIES
Automated Grading Of Beef Carcasses
P Allen, Ashtown Food Research Centre, Ireland
Introduction. The purpose of carcass grading. Carcass grading based on visual assessment. Development and application of automated methods: vide image analysis (VIA). Future trends. Other technologies for carcass grading. Sources of further information and advice. References.
Determining the Lean Content of Pork Carcasses
C Pomar and M Marcoux, Agriculture and Agri-Food Canada, Canada, M Gispert and M Font i Furnols, IRTA, Spain and G Daumas, IFIP Institut du Porc, France
Introduction. The determination of carcass lean yield. The on-line determination of carcass composition and lean yield. Current technologies available to accurately determine carcass composition and lean yield. The limits of current technologies for estimating carcass composition and carcass value. Future trends. Conclusions. References.
New Methods for Analysis of Factors Affecting Meat Eating Quality
V H Segtnan, K I Hildrum and J P Wold, Nofima Food, Matforsk AS, Norway
Introduction. Meat industry needs for online spectroscopic analysis. Selected online spectroscopic techniques for meat. Problems and pit-falls in online spectroscopic analysis. Sources of further information and advice and future trends. References.
Chilling and Freezing of Meat And Its Effect On Meat Quality
S James and C James, Food Refrigeration & Process Engineering Research Centre (FRPERC), UK
Introduction. The effect of chilling and freezing on meat tenderness and texture. The effect of chilling and freezing on drip production. The effect of chilling and freezing on meat colour and appearance. Future trends. Sources of further information and advice. References.
Carcass Interventions and Meat Tenderness
M M Farouk, E Wiklund and K Rosenvold, AgResearch MIRINZ, New Zealand
Introduction. Whole-carcass interventions to improve tenderness. Ageing of meat to improve tenderness. Novel technologies to improve tenderness. Processing techniques to improve tenderness of individual muscles/cuts. Future trends. Sources of further information and advice. References.
Sensory and Quality Properties Of Packaged Meat
M G O’Sullivan and J P Kerry, University College Cork, Ireland
Introduction. Packaged meat. Colour changes and packaged meat. Lipid oxidation and packaged meat. Catalysis of lipid oxidation. Tenderness and packaged meat. Future trends. References.
Characterizing Muscle Properties To Develop Muscle-Specific Intervention Strategies And Improve Meat Cuts For The Consumer
C Calkins, University of Nebraska and D Johnson, University of Florida, USA
Introduction. Overview of US beef muscle profiling projects. Methods. Optimization. Future trends. Sources of further information and advice. References.
Animal Welfare and Meat Quality
J Hartung, B Nowak and A C Springorum, University of Veterinary Medicine Hanover, Germany
Introduction. Definition of animal welfare. Meat quality traits. Impact of housing and management on meat quality. Impact of transport and lairage on meat quality. Impact of stunning on animals and meat condition. A risk assessment approach for animal welfare and meat quality in slaughter animals. Conclusions. Future trends. References.