Peter Purslow

New Aspects of Meat Quality : From Genes to Ethics, Second Edition continues to be the leading source of scientific information for what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century. The book includes traditional measures of meat quality such as texture, waterholding, color, flavor/aroma, safety/ microbiology, and processing characteristics as well as quality assurance schemes and consumer acceptability of genetically modified organisms among others.
The book is divided into sections for comprehensive coverage of the developments in the understanding of how muscle structure affects the eating qualities of cooked meat, techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions : what is sustainable, ethical, desirable, and healthy in meat production and consumption.