Peter Purslow is currently a Research Fellow at the University of Melbourne, Australia. He started his research at the Meat Research Institute in the UK and has previously worked as a Professor of Food Science in Argentina, Canada and Denmark. He is one of the Associate Editors of Meat Science, a leading journal for Elsevier, is a well-known and respected expert in his field, an international speaker, and a research collaborator.
New Aspects of Meat Quality. From Genes to Ethics
2nd edition
Par : Formats :
- Nombre de pages900
- FormatGrand Format
- PrésentationRelié
- Poids2.01 kg
- Dimensions20,0 cm × 24,5 cm × 4,6 cm
- ISBN978-0-323-85879-3
- EAN9780323858793
- Date de parution01/01/2022
- CollectionWoodhead Publishing Series
- ÉditeurWoodhead Publishing
Résumé
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.
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.
L'éditeur en parle
Key Features Provides the latest research techniques and developments by top researchers in the field. Covers current aspects of meat quality with the same scientific authority as texts on traditional meat quality value. Includes four new chapters covering the role of proteolysis, meat flavor, meat byproducts, and meat and public health.