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Muscle as food /
Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle....
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified] :
Academic Press,
1986.
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| Colección: | Food science and technology (Academic Press)
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Muscle as Food; Copyright Page; Table of Contents; Contributors; Preface; Chapter 1. Muscle Development and Contractile Proteins; I. Skeletal Muscle Structure; II. Muscle Development; III. Factors Affecting Muscle Growth and Development; IV. Muscle Proteins; References; Chapter 2. Conversion of Muscle to Meat; I. Introduction; II. Postmortem Metabolism; III. Macromolecular Alterations; IV. Quality Considerations; V. Conclusions; Acknowledgment; References; Chapter 3. Physical and Biochemical Changes Occurring in Muscle during Storage and Preservation; I. Introduction.
- II. Some Factors Influencing Postmortem ChangesIII. Physical Changes Occurring in Pre- and Postrigor Meat; IV. Biochemical Changes Occurring in Pre- and Postrigor Meat; V. Factors Influencing the Stability of Lipids; VI. Summary; References; Chapter 4. Functional Properties of the Myofibrillar System and Their Measurements; I. The Importance of the Myofibrillar System for the Water-Holding Capacity of Meat and Meat Products; II. The Importance of the Myofibrillar System for the Retention of Fat in Meat Products of the Emulsion Type; References; Chapter 5. Processing and Fabrication; I. Curing.
- II. Restructured MeatsIII. Sausage; References; Chapter 6. Meat Microbiology; I. Microbial Spoilage of Fresh and Cured Meats; II. Biochemical Activity of Spoilage Organisms in Meats; III. Viruses, Parasites, Fungi, and Other Organisms in Meat; IV. Foodborne Diseases Associated with Microorganisms in Meats; V. Detection and Evaluation of Microorganisms in Meats; VI. Control of Microorganisms in Meats and Quality Assurance; VII. Effects of Processing and Packaging Methods on Microbiology of Meats; VIII. Microbiological Criteria for Meats; IX. Use of Microorganisms in Meat Processing.
- X. Summary and Research NeedsReferences; Chapter 7. Sensory Qualities of Meat; I. Introduction; II. Meat Color; III. Flavor and Aroma; IV. Tenderness; V. Meat Cookery; VI. Methods for the Evaluation of Meat Quality; VII. Summary and Research Needs; References; Chapter 8. Nutritional Composition and Value of Meat and Meat Products; I. Introduction; II. Importance; III. Nutrient Composition and Energy Value; IV. Protein Nutritional Quality; V. Bioavailability of Minerals and Vitamins; VI. Other Factors Affecting Nutritional Value; VII. Nutritional Value versus Caloric Density.
- VIII. Dietary Meats and HealthReferences; Chapter 9. Poultry Muscle as Food; I. Avian Muscle Biology; II. Avian Muscle Postmortem; III. Preservation and Storage; IV. Processing and Fabrication; V. Unique Aspects of Poultry Microbiology; VI. Sensory Qualities; VII. Nutritional Aspects of Poultry Meat Products; VIII. Summary and Future Research Needs; References; Chapter 10. Fish Muscle as Food; I. Introduction; II. Comparative Biochemistry of Fish Muscle; III. Nutritional Qualities of Fish Muscle; IV. Microbial Problems with Fish Muscle; V. Storage, Preservation, and Processing of Fish Muscle.