Quality Attributes of Muscle Foods

1. Front Matter

   Pages i-ix

   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

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.

• Oxidation
• Seafood
• Thiamine
• Vitamin
• biochemistry
• enzymes
• proteins
• soy
• tea

• 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

Policies and ethics