Improving the Sensory and Nutritional Quality of Fresh Meat Book

Improving the Sensory and Nutritional Quality of Fresh Meat


  • Author : Joseph Kerry
  • Publisher : Elsevier
  • Release Date : 2009-01-22
  • Genre: Technology & Engineering
  • Pages : 680
  • ISBN 10 : 9781845695439
  • Total Read : 91
  • File Size : 15,5 Mb

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Improving the Sensory and Nutritional Quality of Fresh Meat Summary:

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 analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour 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 focussing on different types of meat. Parts three and four then review production and processing strategies to optimise 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 is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential

Improving the Sensory  Nutritional and Physicochemical Quality of Fresh Meat Book

Improving the Sensory Nutritional and Physicochemical Quality of Fresh Meat


  • Author : Paulo Eduardo Sichetti Munekata
  • Publisher : Unknown
  • Release Date : 2021-11
  • Genre: Uncategoriezed
  • Pages : 112
  • ISBN 10 : 3036522875
  • Total Read : 66
  • File Size : 5,8 Mb

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Improving the Sensory Nutritional and Physicochemical Quality of Fresh Meat Summary:

The e-book and Special Issue "Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat" is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.

Food Packaging Book
Score: 4
From 1 Ratings

Food Packaging


  • Author : Gordon L. Robertson
  • Publisher : CRC Press
  • Release Date : 2012-11-26
  • Genre: Technology & Engineering
  • Pages : 737
  • ISBN 10 : 9781439862414
  • Total Read : 93
  • File Size : 11,7 Mb

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Food Packaging Summary:

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. Features Covers the packaging requirements of all major food groups Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers Provides the latest information on new and active packaging technologies Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

Encyclopedia of Meat Sciences Book

Encyclopedia of Meat Sciences


  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2014-07-22
  • Genre: Technology & Engineering
  • Pages : 1712
  • ISBN 10 : 9780123847348
  • Total Read : 78
  • File Size : 20,6 Mb

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Encyclopedia of Meat Sciences Summary:

The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout

Advances in Meat  Poultry and Seafood Packaging Book

Advances in Meat Poultry and Seafood Packaging


  • Author : Joseph P. Kerry
  • Publisher : Elsevier
  • Release Date : 2012-06-22
  • Genre: Technology & Engineering
  • Pages : 720
  • ISBN 10 : 9780857095718
  • Total Read : 95
  • File Size : 15,9 Mb

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Advances in Meat Poultry and Seafood Packaging Summary:

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation. With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding tr

Recent Advances in Animal Nutrition 2009 Book

Recent Advances in Animal Nutrition 2009


  • Author : P.C. Garnsworthy
  • Publisher : Nottingham University Press
  • Release Date : 2010-11-01
  • Genre: Medical
  • Pages : 353
  • ISBN 10 : 9781904761051
  • Total Read : 79
  • File Size : 18,6 Mb

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Recent Advances in Animal Nutrition 2009 Summary:

Authored by international experts in the animal-production industry, this record of the proceedings of the 43rd University of Nottingham Feed Conference explores topics such as feed evaluation systems, the effects of fatty acids on fertility, and the interactions between nutrition, stress, and the immune system. Filled with comprehensive analyses of the issues as well as practical applications, this is an essential read for researchers, consultants, animal science students, legislators, and practitioners. The newest volume in the series, this detailed account contains the most recent information in the livestock industry.

The Stability and Shelf Life of Food Book

The Stability and Shelf Life of Food


  • Author : Persis Subramaniam
  • Publisher : Woodhead Publishing
  • Release Date : 2016-05-24
  • Genre: Technology & Engineering
  • Pages : 612
  • ISBN 10 : 9780081004364
  • Total Read : 67
  • File Size : 19,8 Mb

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The Stability and Shelf Life of Food Summary:

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry

Food and Beverage Stability and Shelf Life Book
Score: 5
From 1 Ratings

Food and Beverage Stability and Shelf Life


  • Author : David Kilcast
  • Publisher : Elsevier
  • Release Date : 2011-04-08
  • Genre: Technology & Engineering
  • Pages : 864
  • ISBN 10 : 9780857092540
  • Total Read : 81
  • File Size : 11,8 Mb

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Food and Beverage Stability and Shelf Life Summary:

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment