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Improving the Sensory and Nutritional Quality of Fresh Meat (Hardcover, New)
Loot Price: R5,678
Discovery Miles 56 780
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Improving the Sensory and Nutritional Quality of Fresh Meat (Hardcover, New)
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
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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 packagingAnalyses the scientific basis of
meat quality attributes covering texture, tenderness, colour and
water-holding capacityExamines production and processing strategies
to optimise meat quality, including the current state of
development and future potential
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