Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat, Second Edition, reviews the essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.

Part One analyzes the scientific basis of meat quality attributes, with new chapters that cover pre- and post-slaughter inputs affecting meat quality, important flavor precursors impacting the sensory characteristics of meat, and measurable biomarkers linked to meat quality from different production systems, amongst others.

Part Two looks at how meat quality can be measured, with coverage of advances in measuring the sensory aspects of meat and spectroscopic approaches to on-line monitoring of meat quality. The final section looks at new techniques to improve the quality of meat with new chapters on genomic approaches to improve quality of meat and high pressure processing to enhance eating quality.

With its distinguished editors and international team of contributors, the book continues to be a standard reference for those industrialists and academics interested in optimizing meat quality.

• Brings together top researchers in the field to provide a comprehensive overview of recent technological advances in improving meat quality
• Builds on the success of the first edition with a number of new chapters, bringing it completely up-to-date
• Contains contributions from editors who are extremely well respected in the field. Joe Kerry is Associate Editor of the journal Meat Science (published by Elsevier), the largest journal in the world within the area