New Aspects of Meat Quality: From Genes to Ethics (Woodhead Publishing Series in Food Science, Technology and Nutrition)

__New Aspects of Meat Quality: From Genes to Ethics__ provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms. The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed 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, and what is sustainable, ethical, desirable, and healthy in meat production and consumption. * Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality * Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values< * Edited by an extremely well respected expert in the field who is an Associate Editor of the journal __Meat Science__ (published by Elsevier), the largest global journal within this area Content: Front matter,Copyright,List of Contributors,AcknowledgmentsEntitled to full textChapter 1 - Introduction, Pages 1-9, P.P. Purslow Chapter 2 - Muscle Structure, Proteins, and Meat Quality, Pages 13-31, W. Guo, M.L. Greaser Chapter 3 - Myogenesis and Muscle Growth and Meat Quality, Pages 33-62, N. Oksbjerg, M. Therkildsen Chapter 4 - Perimortal Muscle Metabolism and its Effects on Meat Quality, Pages 63-89, E.M. England, S.K. Matarneh, T.L. Scheffler, D.E. Gerrard Chapter 5 - What’s New in Meat Oxidation?, Pages 91-109, M. Estévez Chapter 6 - Current Developments in Fundamental and Applied Aspects of Meat Color, Pages 111-127, S.P. Suman, M.N. Nair Chapter 7 - Advances in the Understanding and Measurement of Meat Texture, Pages 129-166, H.L. Bruce, J.L. Aalhus Chapter 8 - Developments in Our Understanding of Water-Holding Capacity in Meat, Pages 167-190, E. Puolanne Chapter 9 - Current Challenges in Enhancing the Microbiological Safety of Raw Meat, Pages 191-222, K. Warriner, A. Namvar Chapter 10 - Quality Assurance Schemes in Major Beef-Producing Countries, Pages 223-255, S. Bonny, R. Polkinghorne, P. Strydom, K. Matthews, Ó. López-Campos, T. Nishimura, N. Scollan, D. Pethick, J.-F. Hocquette Chapter 11 - Transcriptomics of Meat Quality, Pages 259-320, B. Guo, B.P. Dalrymple Chapter 12 - Gene and Protein Expression as a Tool to Explain/Predict Meat (and Fish) Quality, Pages 321-354, B. Picard, M. Gagaoua, K. Hollung Chapter 13 - NMR Spectroscopy and NMR Metabolomics in Relation to Meat Quality, Pages 355-371, H.C. Bertram Chapter 14 - X-ray Contrast Tomography and Raman Spectroscopy Methods Show Heat-Induced Changes in Meat, Pages 373-385, R. Miklos, D.T. Berhe, R. Lametsch Chapter 15 - Cooking and Novel Postmortem Treatments to Improve Meat Texture, Pages 387-423, R. Warner, M. Ha, A. Sikes, R. Vaskoska Chapter 16 - New Sources of Animal Proteins: Cultured Meat, Pages 425-441, M.J. Post, J.-F. Hocquette Chapter 17 - New Sources of Animal Proteins: Edible Insects, Pages 443-461, A. van Huis Chapter 18 - Meat Nutritive Value and Human Health, Pages 465-477, P.C. Pereira, F. Vicente Chapter 19 - Meat and Cancer Evidence for and Against, Pages 479-499, M. Sødring, M. Oostindjer, L.O. Dragsted, A. Haug, J.E. Paulsen, B. Egelandsdal Chapter 21 - Fundamentals of Animal Welfare in Meat Animals and Consumer Attitudes to Animal Welfare, Pages 537-568, L. Faucitano, G. Martelli, E. Nannoni, T. Widowski Chapter 22 - How to Work With Large Meat Buyers to Improve Animal Welfare, Pages 569-579, T. Grandin Chapter 20 - Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality, Pages 501-535, J.D. Wood, M. Enser Chapter 23 - Veterinary Drug Residues in Meat-Related Edible Tissues, Pages 581-603, L. Moreno, C. Lanusse Chapter 24 - Specific Veterinary Drug Residues of Concern in Meat Production, Pages 605-627, L. Moreno, C. Lanusse Chapter 25 - Ethics of Meat Production and Its Relation to Perceived Meat Quality, Pages 629-647, E.C. Webb, E.M. Webb Chapter 26 - Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility, Pages 649-666, M. Henchion, C.J.S. De Backer, L. Hudders Chapter 27 - Sensory Perceptions and New Consumer Attitudes to Meat, Pages 667-698, D. Frank, Y. Oytam, J. Hughes Index, Pages 699-720

New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values.

Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms.

The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed 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, and what is sustainable, ethical, desirable, and healthy in meat production and consumption.

• Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality
• Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values