Red meat science and production. Intrinsic meat character / Volume 2, (2019)

• Record Type: Book
• Other Titles: Intrinsic meat character
• Further Information: Note: Joseph William Holloway, Jianping Wu.
• Other Names: Holloway, Joseph William; Wu, Jianping
• Contents: Intro; Preface; Introduction; Contents; Chapter 1: The Red Meat Consumer; Chapter 2: Intrinsic Quality Factors: Carcass Quality Grading Systems; 2.1 Major Global Beef Grading Systems; 2.1.1 USDA Quality Grade; 2.1.1.1 Physiological Age; 2.1.1.2 Marbling; 2.1.1.3 Physiological Age x Marbling Interaction; 2.1.1.4 Degree of Success; 2.1.1.5 Relation to Tenderness; 2.1.2 Meat Standards Australia; 2.1.3 Wagyu Carcass Grading System; 2.1.4 Modeling Beef Quality; Chapter 3: Aroma Intrinsic Character; 3.1 Consumer Preferences; 3.2 Science; 3.3 Production System Elements (Critical Control Points) Chapter 4: Visual Intrinsic Character4.1 Portion Size; 4.2 Lean Color; 4.2.1 Consumer Preferences; 4.2.2 Real-Time Objective Measurement; 4.2.3 Science; 4.2.3.1 Association with Texture and Water Content; 4.2.3.2 Myoglobin Oxidation; 4.2.3.3 Variation Among Muscles; 4.2.4 Production System Elements (Critical Control Points); 4.2.4.1 Pre-harvest Strategies; 4.2.4.1.1 Animal Genetics; 4.2.4.1.2 Animal Growth Pattern; 4.2.4.1.3 Animal Diet; 4.2.4.1.4 Animal Management; 4.2.4.2 Postharvest Strategies; 4.2.4.2.1 Stunning Method; 4.2.4.2.2 Aging; 4.2.4.2.3 Muscle Profiling 4.2.4.2.4 Modified Atmosphere Packaging (MAP)4.2.4.3 Color of Cooked Red Meat; 4.3 Fat; 4.3.1 Fat Color; 4.3.2 Fat Distribution in Cuts; 4.3.3 Firmness of Fat; Chapter 5: Tenderness Intrinsic Character; 5.1 Consumer Preferences; 5.2 Estimation Methods; 5.2.1 Real-Time Measurement; 5.2.2 Beef Biomarkers; 5.3 Science; 5.3.1 The Sarcomere; 5.3.1.1 Sarcomere Length; 5.3.2 Rigor Mortis; 5.3.3 Proteomics and Meat Tenderness; 5.3.4 Muscle to Meat Conversion; 5.3.5 Proteolysis Post-Slaughter: The Basis of Aging; 5.3.6 Postmortem Glycogen Metabolism and pHu 5.3.7 Heat Shock Proteins and Postmortem Proteolysis5.3.7.1 Heat Shock Proteins and Ultimate pH; 5.3.8 Muscle Fiber Type; 5.3.9 Connective Tissue; 5.3.10 Intramuscular Fat; 5.3.11 Interactions; 5.4 Production System Elements (Critical Control Points); 5.4.1 Premortem Management; 5.4.1.1 Animal Genetics; 5.4.1.1.1 Cattle Specie Differences; 5.4.1.1.2 Zebu Genetics; 5.4.1.1.3 European Continental and Asian Beef Breeds; 5.4.1.1.4 Dairy Beef; 5.4.1.1.5 African Tropically Adapted Beef Breeds; 5.4.1.1.6 Heat Shock Proteins; 5.4.1.1.7 Gene Markers for Protein Turnover
• Publisher Details: Singapore : Springer
• Publication Date: 2019
• Extent: 1 online resource (316 pages)
• Subjects: 338.4/766492; Meat industry and trade; Meat -- Quality; Meat industry and trade; Meat -- Quality; Electronic books
• Languages: English
• ISBNs: 9789811378607; 9811378606
• Related ISBNs: 9789811378591
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.