New Aspects of Meat Quality - From Genes to Ethics (Hardcover, 2nd edition)

New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption.

General

Imprint:	Woodhead Publishing Ltd
Country of origin:	United States
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Release date:	August 2022
First published:	2022
Editors:	Peter P. Purslow
Dimensions:	229 x 152mm (L x W)
Format:	Hardcover
Pages:	910
Edition:	2nd edition
ISBN-13:	978-0-323-85879-3
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-323-85879-1
Barcode:	9780323858793

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