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Quality Attributes of Muscle Foods - Youling L. Xiong

Quality Attributes of Muscle Foods

By: Youling L. Xiong (Editor), Chi-Tang Ho (Editor), Fereidoon Shahidi (Editor)

Hardcover Published: 30th June 1999
ISBN: 9780306461163
Number Of Pages: 433

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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.

Quality Characteristics of Muscle Foods: An Overview
Dietary and Processing Strategies to Improve Meat Color and Flavor
Animal Production Origins of Some Meat Color and Flavor Attributes
Vitamin E: Efefct on Meat Color and Flavor
The High Energy Diet for Salmon: Effect of Fat on Muscle Quality
Accumulation of Conjugated Linoleic Acid (CLA) In Tissues of Fish Fed Diets Containing Various Levels of CLA
Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere Packaging
Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Ingredients
Indigenous and Process-Generated Meat Flavors
Current Status of Meat Flavor
Flavor of Lamb and Mutton
Effect of Castration and Slaughter Age on the Flavor of Sheepmeat
Role of Selected Precursors in Meat Flavor Formation
Effect of Thiamin Oxidation on Thermal Formation of Meaty Aroma Compounds
Quality Attributes of Muscle Foods as Affected by Nitrite and Nitrite-Free Curing
Effect of Cooking on Consumers' Perceptions of Mackerel (Scomber scombrus) of Poor Quality
Muscle Protein Biochemistry and Meat Quality
Muscle Extracellular Matrix: Role in Growth, Development and Meat Tenderness
Postmorten Mechanisms of Meat Tenderizatin: The Roles of the Structural Proteins and the Calpain System
Controlling Endogenous Enzyme Activity in Seafood
Oxidation of Fish Sarcoplasmic Reticular Lipids and Proteins
Association of Malonaldehyde with Myosin and Subfragment 1
Monoclonal Antibodies Against Heat-Treated Muscle Proteins for Species Identification and End-Point Temperature Determination in Cooked Meats
Muscle Protein Functionality and Meat Product Quality
The Role of Proteins in Water-Holding Capacity of Meat
Phosphate-Mediated Water Uptake, Swelling, and Functionality of the Myofibril Architecture
Water Immobilization in Low-Fat Meat Batters
Advances in Determining Meat Emulsion Stability
Muscle Polymorphism and Gelling Properties of Myofibrillar Proteins from Poultry, Mammals and Fish
Effect of Cathepsins B, L, L-like and Calpain on the Protein Degradation of Surimi
The Role of Endogenous Proteases in Gel-Weakening of Beef Heart Surimi
Gelation Properties of Fish Proteins Under Ohmic Heating
Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780306461163
ISBN-10: 0306461161
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 433
Published: 30th June 1999
Publisher: Springer Science+Business Media
Country of Publication: US
Dimensions (cm): 25.4 x 17.8  x 3.18
Weight (kg): 1.77