Improving the sensory and nutritional quality of fresh meat (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions.

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Dr. Joseph P. Kerry is head of the Food Packaging Research Group at University College Cork, Ireland. His is renowned for his research expertise in food packaging and in the processing of muscle and muscle-based foods. Professor David Ledward is Emeritus Professor of Food Science in the University of Reading, UK.