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Quality Attributes of Muscle Foods

  • Book
  • © 1999

Overview

Editors:
  1. Youling L. Xiong

    1. University of Kentucky, Lexington, USA

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  2. Ho Chi-Tang

    1. The State University of New Jersey, Rutgers New Brunswick, USA

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    You can also search for this editor in PubMed   Google Scholar

  3. Fereidoon Shahidi

    1. Memorial University of Newfoundland, St. John’s, Canada

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Table of contents (28 chapters)

  1. Front Matter

    Pages i-ix
    Download chapter PDF

  2. Quality Characteristics of Muscle Foods

    • Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi
    Pages 1-10

  3. Animal Production Origins of some Meat Color and Flavor Attributes

    • O. A. Young, T. J. Braggins, J. West, G. A. Lane
    Pages 11-29

  4. Vitamin E

    • Sharon L. Melton
    Pages 31-44

  5. The High Energy Diet for Salmon

    • R. G. Ackman, T. A. Gill, X. L. Xu
    Pages 45-59

  6. Accumulation of Conjugated Linoleic Acid (CLA) in Tissues of Fish Fed Diets Containing Various Levels of CLA

    • Byeong-Dae Choi, Seok-Joong Kang, Yeong-Lae Ha, Robert G. Ackman
    Pages 61-71

  7. Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere Packaging

    • K. W. McMillin, N. Y. Huang, C. P. Ho, B. S. Smith
    Pages 73-93

  8. Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Ingredients

    • Ki Soon Rhee
    Pages 95-113

  9. Current Status of Meat Flavor

    • Sharon L. Melton
    Pages 115-133

  10. Flavor of Lamb and Mutton

    • Jennifer J. Jamora, Ki Soon Rhee
    Pages 135-145

  11. Effect of Castration and Slaughter Age on the Flavor of Sheepmeat

    • Jennifer M. Ames, Michelle M. Sutherland
    Pages 147-157

  12. Role of Selected Precursors in Meat Flavor Formation

    • Linda J. Farmer, Terence D. J. Hagan, Omiros Paraskevas
    Pages 159-172

  13. Effect of Thiamin Oxidation on Thermal Formation of Meaty Aroma Compounds

    • Chao-Ying Tai, Jun Yang, Chi-Tang Ho
    Pages 173-190

  14. Quality Attributes of Muscle Foods as Affected by Nitrite and Nitrite-Free Curing

    • Ronald B. Pegg, Fereidoon Shahidi
    Pages 191-209

  15. Effect of Cooking on Consumers Perceptions of Mackerel (Scomber Scombrus) of Poor Quality

    • Cesarettin Alasalvar, Peter C. Quantick, John M. Grigor
    Pages 211-218

  16. Muscle Extracellular Matrix

    • R. J. McCormick, A. L. Phillips
    Pages 219-227

  17. Postmortem Mechanisms of Meat Tenderization

    • Elisabeth Huff-Lonergan, Steven M. Lonergan
    Pages 229-251

  18. Controlling Endogenous Enzyme Activity in Seafood

    • Amaral Sequeira-Munoz, Isaac N. A. Ashie, Benjamin K. Simpson
    Pages 253-268

  19. Oxidation of Fish Sarcoplasmic Reticular Lipids and Proteins

    • Ayla Soyer, Herbert O. Hultin
    Pages 269-276

  20. Association of Malonaldehyde with Rabbit Myosin Subfragment 1

    • A. J. King, S. J. Li
    Pages 277-286
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Keywords

About this book

A major challenge for the meat and seafood industries continues to be that of pro­ ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im­ parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.

Editors and Affiliations

  • University of Kentucky, Lexington, USA

    Youling L. Xiong

  • The State University of New Jersey, Rutgers New Brunswick, USA

    Ho Chi-Tang

  • Memorial University of Newfoundland, St. John’s, Canada

    Fereidoon Shahidi

Bibliographic Information

  • Book Title: Quality Attributes of Muscle Foods

  • Editors: Youling L. Xiong, Ho Chi-Tang, Fereidoon Shahidi

  • DOI: https://doi.org/10.1007/978-1-4615-4731-0

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1999

  • Hardcover ISBN: 978-0-306-46116-3Published: 30 June 1999

  • Softcover ISBN: 978-1-4613-7144-1Published: 05 November 2012

  • eBook ISBN: 978-1-4615-4731-0Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: IX, 433

  • Topics: Food Science

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