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Meat processing : improving quality /
Annotation
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2002.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front 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.
- 3.3 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.
- Chapter 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.
- 6.6 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.
- 8.4 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.