LEADER 05459nam 22006853u 450 001 9911004863103321 005 20230120003922.0 010 $a1-280-37267-2 010 $a9786610372676 010 $a1-59124-484-6 035 $a(CKB)111056552541860 035 $a(EBL)1640111 035 $a(SSID)ssj0000072493 035 $a(PQKBManifestationID)11110314 035 $a(PQKBTitleCode)TC0000072493 035 $a(PQKBWorkID)10102522 035 $a(PQKB)10654226 035 $a(MiAaPQ)EBC269304 035 $a(MiAaPQ)EBC1640111 035 $a(Au-PeEL)EBL269304 035 $a(OCoLC)51621363 035 $a(EXLCZ)99111056552541860 100 $a20140303d2002|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aMeat Processing $eImproving Quality 210 $aBurlington $cElsevier Science$d2002 215 $a1 online resource (481 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-85573-666-7 311 $a1-85573-583-0 327 $aFront Cover; Meat Processing: Improving Quality; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; Chapter 2. Defining meat quality; 2.1 Introduction: what is quality?; 2.2 Consumer perceptions of quality; 2.3 Supplier perceptions of quality; 2.4 Combining consumer and supplier perceptions: the quality circle; 2.5 Regulatory definitions of quality; 2.6 Improving meat and meat product quality; 2.7 References; Part I: Analysing meat quality; Chapter 3. Factors affecting the quality of raw meat; 3.1 Introduction; 3.2 Quality, meat composition and structure 327 $a3.3 Breed and genetic effects on meat quality3.4 Dietary influences on meat quality; 3.5 Rearing and meat quality; 3.6 Slaughtering and meat quality; 3.7 Other influences on meat quality; 3.8 Summary: ensuring consistency in raw meat quality; 3.9 Future trends; 3.10 References; Chapter 4. The nutritional quality of meat; 4.1 Introduction; 4.2 Meat and cancer; 4.3 Meat, fat content and disease; 4.4 Fatty acids in meat; 4.5 Protein in meat; 4.6 Meat as a 'functional' food; 4.7 Meat and micronutrients; 4.8 Future trends; 4.9 Conclusion; 4.10 References 327 $aChapter 5. Lipid-derived flavors in meat products5.1 Introduction; 5.2 The role of lipids in generation of meaty flavors; 5.3 Lipid autoxidation and meat flavor deterioration; 5.4 The effect of ingredients on flavor quality of meat; 5.5 The evaluation of aroma compounds and flavor quality; 5.6 Summary; 5.7 References; Chapter 6. Modelling colour stability in meat; 6.1 Introduction; 6.2 External factors affecting colour stability during packaging and storage; 6.3 Modelling dynamic changes in headspace composition; 6.4 Modelling in practice: fresh beef; 6.5 Modelling in practice: cured ham 327 $a6.6 Internal factors affecting colour stability6.7 Validation of models; 6.8 Future trends; 6.9 References; Chapter 7. The fat content of meat and meat products; 7.1 Introduction; 7.2 Fat and the consumer; 7.3 The fat content of meat; 7.4 Animal effects on the fat content and composition of meat; 7.5 Dietary effects on the fat content and composition of meat; 7.6 Future trends; 7.7 Sources of further information and advice; 7.8 References; Part II: Measuring quality; Chapter 8. Quality indicators for raw meat; 8.1 Introduction; 8.2 Technological quality; 8.3 Eating quality 327 $a8.4 Determining eating quality8.5 Sampling procedure; 8.6 Future trends; 8.7 References; 8.8 Acknowledgemnts; Chapter 9. Sensory analysis of meat; 9.1 Introduction; 9.2 The sensory panel; 9.3 Sensory tests; 9.4 Category scales; 9.5 Sensory profile methods and comparisons with instrumental measurements; 9.6 Comparisons between countries; 9.7 Conclusions; 9.8 References; Chapter 10. On-line monitoring of meat quality; 10.1 Introduction; 10.2 Measuring electrical impedance; 10.3 Measuring pH; 10.4 Analysing meat properties using NIR spectrophotometry 327 $a10.5 Measuring meat colour and other propertie 330 $aMeat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 606 $aMechanical Engineering$2HILCC 606 $aEngineering & Applied Sciences$2HILCC 606 $aIndustrial & Management Engineering$2HILCC 615 7$aMechanical Engineering 615 7$aEngineering & Applied Sciences 615 7$aIndustrial & Management Engineering 676 $a664.9 700 $aKerry$b Joseph P$0299974 701 $aKerry$b John F$0299975 701 $aLedward$b David$0299969 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004863103321 996 $aMeat Processing$94391235 997 $aUNINA