The Chemistry of Muscle-based FoodsD. E. Johnston, M. K. Knight, D. A. Ledward, Royal Society of Chemistry (Great Britain). Food Chemistry Group, Society of Chemical Industry (Great Britain). Meat Panel This book presents the current knowledge on the contributions of chemistry to the production, processing and marketability of all muscle-based foods. It is divided into four discrete sections covering Production Factors; Conversion of Muscle to Meat; Chemistry of Meat; and Chemistry of New and Existing Technologies. The first section covers the actual growth and development of the animals which ultimately end up as muscle-based foods, while the second deals with the conversion of living muscle into food. The biochemistry of the multitude of changes taking place when living muscle become meat, fish or poultry flesh is discussed and the implications regarding quality are assessed. In this area animal welfare considerations, which are of paramount importance, are taken into account. The third section sets out our current understanding of the chemistry of muscle-based foods and its relationships to nutritional and perceived eating quality, including texture, flavour (both fresh and oxidised) and colour. The final section presents the chemistry underlying both new and existing technologies, including surimi production, curing, ultrasonics, high pressure processing and irradiation. The Chemistry of Muscle-based Foods will be a valuable reference source for researchers, students, lecturers, technologists and quality assurance people, as well as for animal welfare groups. |
Contents
Effects of Production Factors on Meat Quality in Pigs | 3 |
Beef | 16 |
Factors Influencing Poultry Meat Quality | 27 |
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A.J. Bailey A.M. Pearson actin Anim antioxidants ascorbate beef surimi Biochem Biol breed calpains carcass cavitation chicken chloride cold-shortening collagen colour components composition compounds concentration connective tissue cooked meat cooking losses cross-links cryoprotectants denaturation diet effect enzymes factors fatty acids Figure filaments fish Food Agric Food Chem Food Sci Food Technol formation glycogen glycolysis haem heating higher hydrogen increased interaction irradiation kamaboko lean levels lipid lipid oxidation Maillard reaction meat flavour meat products meat quality Meat Sci mechanism metmyoglobin molecules muscle fibres myofibrillar proteins myofibrils myoglobin myosin nitrite nitrosylmyoglobin non-haem odour off-flavours oxygen perimysium phospholipids pigments pigs pork post mortem glycolysis Poult poultry preslaughter pressure proteins R.G. Cassens radical reaction reduced salt samples sarcomere sarcoplasmic slaughter sodium chloride sodium tripolyphosphate species structure studies surimi Table temperature tenderness texture turkey Type ultimate pH unsaturated values yield Z-line