Meat Quality: Genetic And Environmental Factors (chemical & Functional Properties Of Food Components)

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of produc Chapter 1. Meat and muscle composition : structure of muscle, chemical and biochemical constitution of muscle, nutritional value. Species and breed characteristics / Veronique Sante-Lhoutellier and Edward Pospiech -- chapter 2. Meat quality of slaughter animals / Phillip E. Strydom, Danuta Jaworska, and Danuta Kolozyn-Krajewska -- chapter 3. Conversion of muscle to meat / Qingwu W. Shen and Min Du -- chapter 4. Impact of animal nutrition on muscle composition and meat quality / Eric N. Ponnampalam, Benjamin W.B. Holman, and Joseph P. Kerry -- chapter 5. Terms of farming and animal welfare and meat quality / Roman Kolacz and Robert Kupczynski -- chapter 6. Preslaughter handling, welfare of animals, and meat quality / Temple Grandin -- chapter 7. Stress reactivity, stress at slaughter, and meat quality / Claudia E.M. Terlouw -- chapter 8. Slaughter-line operations and their effects on meat quality / Wieslaw Przybylski, Joe M. Regenstein, and Andrzej Zybert -- chapter 9. Breeding strategies for improving meat quality / Suzanne I. Mortimer and Wieslaw Przybylski -- chapter 10. Influence of major genes on meat quality / Nicola R. Lambe, Elzbieta Krzecio-Nieczyporuk, Maria Kocwin-Podsiadla, and Lutz Bunger -- chapter 11. Beef quality / Jean-Francois Hocquette, Dominique Bauchart, Didier Micol, Rod Polkinghorne, and Brigitte Picard -- chapter 12. Pork quality / Andrzej Sosnicki -- chapter 13. Sheep quality : effect of breed, genetic type, gender, and age on meat quality / David Hopkins -- chapter 14. Transgenic animal technology and meat quality / Paul E. Mozdziak and James N. Petitte -- chapter 15. Production of high-quality meat / Yuan H. Brad Kim, Heather A. Channon, Darryl N. D'Souza, and David Hopkins Content: Meat and Muscle Composition: Structure of Muscle, Chemical and Biochemical Constitution of Muscle, Nutritional Value. Species and Breed Characteristics Veronique Sante-Lhoutellier and Edward Pospiech Meat Quality of Slaughter Animals Phillip E. Strydom, Danuta Jaworska, and Danuta Kolozyn-Krajewska Conversion of Muscle to Meat Qingwu W. Shen and Min Du Impact of Animal Nutrition on Muscle Composition and Meat Quality Eric N. Ponnampalam, Benjamin W.B. Holman, and Joseph P. Kerry Terms of Farming and Animal Welfare and Meat Quality Roman Kolacz and Robert Kupczynski Preslaughter Handling, Welfare of Animals, and Meat Quality Temple Grandin Stress Reactivity, Stress at Slaughter, and Meat Quality Claudia E.M. Terlouw Slaughter-Line Operations and Their Effects on Meat Quality Wieslaw Przybylski, Joe M. Regenstein, and Andrzej Zybert Breeding Strategies for Improving Meat Quality Suzanne I. Mortimer and Wieslaw Przybylski Influence of Major Genes on Meat Quality Nicola R. Lambe, Elzbieta Krzecio-Nieczyporuk, Maria Kocwin-Podsiadla, and Lutz Bunger Beef Quality Jean-Francois Hocquette, Dominique Bauchart, Didier Micol, Rod Polkingorne, and Brigitte Picard Pork Quality Andrzej Sosnicki Sheep Quality: Effect of Breed, Genetic Type, Gender, and Age on Meat Quality David L. Hopkins Transgenic Animal Technology and Meat Quality Paul E. Mozdziak and James N. Petitte Production of High-Quality Meat Brad Y.H. Kim, Heather A. Channon, Darryl N. D'Souza, and David L. Hopkins This book covers factors affecting meat quality from the growth of animals to the final product. This comprehensive book covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality.