Meat processing: Improving quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, this book reviews the latest research on what defines and determines meat quality, and how it can be maintained or improved during processing. After an analysis ofwhat defines the quality of meat, Part one considers the various aspects of meat quality. It includes chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat, and the factors determining quality attributes such as color and flavor. Part two  then discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also covers both sensory analysis and instrumental methods, including on-line monitoring and microbiological analysis. The final part reviews the range of new processing techniques that have been deployed at various stages in the supply chain.

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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.