New aspects of meat quality : from genes to ethics /: from genes to ethics. (2022)
- Record Type:
- Book
- Title:
- New aspects of meat quality : from genes to ethics /: from genes to ethics. (2022)
- Main Title:
- New aspects of meat quality : from genes to ethics
- Further Information:
- Note: Edited by Peter P. Purslow.
- Editors:
- Purslow, Peter P
- Contents:
- 1. Introduction Part I: Developments in Our Understanding the Association Between Muscle Structure and the Basic Eating Qualities of Cooked Meat 2. Muscle Structure, Proteins, and Meat Quality 3. Myogenesis and Muscle Growth and Meat Quality 4. Perimortal Muscle Metabolism and its Effects on Meat Quality 5. What’s New in Meat Oxidation? 6. Current Developments in Fundamental and Applied Aspects of Meat Color 7. Advances in the Understanding and Measurement of Meat Texture 8. Developments in Our Understanding of Water-Holding Capacity in Meat 9. Current Challenges in Enhancing the Microbiological Safety of Raw Meat 10. Quality Assurance Schemes in Major Beef-Producing Countries Part II: New Techniques for Measuring, Predicting and Producing Meat Quality, and How They Help us Minimize Variability in Eating Quality and/or Maximize Value 11. Transcriptomics of Meat Quality 12. Gene and Protein Expression as a Tool to Explain/Predict Meat (and Fish) Quality 13. NMR Spectroscopy and NMR Metabolomics in Relation to Meat Quality 14. X-ray Contrast Tomography and Raman Spectroscopy Methods Show Heat-Induced Changes in Meat 15. Cooking and Novel Postmortem Treatments to Improve Meat Texture 16. New Sources of Animal Proteins: Cultured Meat 17. New Sources of Animal Proteins: Edible Insects Part III: The Current Qualities of Consumer and Public Perceptions; What is Sustainable, Ethical, Desirable and Healthy 18. Meat Nutritive Value and Human Health 19. Meat and Cancer Evidence for and1. Introduction Part I: Developments in Our Understanding the Association Between Muscle Structure and the Basic Eating Qualities of Cooked Meat 2. Muscle Structure, Proteins, and Meat Quality 3. Myogenesis and Muscle Growth and Meat Quality 4. Perimortal Muscle Metabolism and its Effects on Meat Quality 5. What’s New in Meat Oxidation? 6. Current Developments in Fundamental and Applied Aspects of Meat Color 7. Advances in the Understanding and Measurement of Meat Texture 8. Developments in Our Understanding of Water-Holding Capacity in Meat 9. Current Challenges in Enhancing the Microbiological Safety of Raw Meat 10. Quality Assurance Schemes in Major Beef-Producing Countries Part II: New Techniques for Measuring, Predicting and Producing Meat Quality, and How They Help us Minimize Variability in Eating Quality and/or Maximize Value 11. Transcriptomics of Meat Quality 12. Gene and Protein Expression as a Tool to Explain/Predict Meat (and Fish) Quality 13. NMR Spectroscopy and NMR Metabolomics in Relation to Meat Quality 14. X-ray Contrast Tomography and Raman Spectroscopy Methods Show Heat-Induced Changes in Meat 15. Cooking and Novel Postmortem Treatments to Improve Meat Texture 16. New Sources of Animal Proteins: Cultured Meat 17. New Sources of Animal Proteins: Edible Insects Part III: The Current Qualities of Consumer and Public Perceptions; What is Sustainable, Ethical, Desirable and Healthy 18. Meat Nutritive Value and Human Health 19. Meat and Cancer Evidence for and Against 20. Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality 21. Fundamentals of Animal Welfare in Meat Animals and Consumer Attitudes to Animal Welfare 22. How to Work With Large Meat Buyers to Improve Animal Welfare 23. Veterinary Drug Residues in Meat-Related Edible Tissues 24. Specific Veterinary Drug Residues of Concern in Meat Production 25. Ethics of Meat Production and Its Relation to Perceived Meat Quality 26. Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility 27. Sensory Perceptions and New Consumer Attitudes to Meat … (more)
- Edition:
- Second edition
- Publisher Details:
- Oxford : Woodhead Publishing
- Publication Date:
- 2022
- Extent:
- 1 online resource, illustrations
- Subjects:
- 664.907
Meat -- Quality - Languages:
- English
- ISBNs:
- 9780323858809
- Related ISBNs:
- 9780323858793
- Notes:
- Note: Description based on CIP data; resource not viewed.
- 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.
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library HMNTS - ELD.DS.712817
- Ingest File:
- 14_024.xml