Meat Quality Analysis

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  • Publisher : Academic Press
  • Release : 21 August 2019
  • ISBN : 9780128192344
  • Page : 458 pages
  • Rating : 4.5/5 from 103 voters

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Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

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Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release Date : 2019-08-21
  • ISBN : 9780128192344
GET THIS BOOKMeat Quality Analysis

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
  • Author : Joseph Kerry
  • Publisher : Elsevier
  • Release Date : 2009-01-22
  • ISBN : 9781845695439
GET THIS BOOKImproving the Sensory and Nutritional Quality of Fresh Meat

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation

Sensory Analysis for the Development of Meat Products

Sensory Analysis for the Development of Meat Products
  • Author : Jose Manuel Lorenzo Rodriguez,Mirian Pateiro Moure,Erick Saldana,Paulo E.S. Munekata
  • Publisher : Woodhead Publishing
  • Release Date : 2022-01-26
  • ISBN : 9780323903189
GET THIS BOOKSensory Analysis for the Development of Meat Products

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers

Analytical Techniques in Meat Science

Analytical Techniques in Meat Science
  • Author : V. V. Kulkarni,P. S. Girish,S. B. Barbuddhe,B. M. Naveena,M. Muthukumar
  • Publisher : CRC Press
  • Release Date : 2021-11-18
  • ISBN : 9781000480887
GET THIS BOOKAnalytical Techniques in Meat Science

Analytical Techniques in Meat Science is a comprehensive compilation of all the relevant methodologies for the quality analysis of meat. The content of the book is designed to cater to requirement of meat producers, regulatory agencies, researchers, students, teachers, laboratory staff etc. It covers techniques for physico-chemical analysis, species identification and microbiological examination of meat. Also, it contains the latest biotechnological and proteomic techniques for meat quality evaluation. To help the reader understand better figures, tables, line diagrams, etc are

New Aspects of Meat Quality

New Aspects of Meat Quality
  • Author : Peter P. Purslow
  • Publisher : Woodhead Publishing
  • Release Date : 2017-03-22
  • ISBN : 9780081006009
GET THIS BOOKNew Aspects of Meat Quality

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.

Meat Processing

Meat Processing
  • Author : Joseph P. Kerry,John F. Kerry,David Ledward
  • Publisher : Elsevier
  • Release Date : 2002-09-06
  • ISBN : 9781855736665
GET THIS BOOKMeat Processing

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors

Hyperspectral Imaging Analysis and Applications for Food Quality

Hyperspectral Imaging Analysis and Applications for Food Quality
  • Author : N.C. Basantia,Leo M.L. Nollet,Mohammed Kamruzzaman
  • Publisher : CRC Press
  • Release Date : 2018-11-16
  • ISBN : 9781351805957
GET THIS BOOKHyperspectral Imaging Analysis and Applications for Food Quality

In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for Food Quality explores the theoretical and practical issues associated with the development, analysis, and application of essential image processing algorithms in order to exploit hyperspectral imaging for food quality evaluations. It outlines strategies and essential image processing routines that are necessary for

Evaluation of carcass and meat quality in ruminants

Evaluation of carcass and meat quality in ruminants
  • Author : C. Lazzaroni,S. Gigli,D. Gabina
  • Publisher : Wageningen Academic Publishers
  • Release Date : 2007-08-10
  • ISBN : 9789086860227
GET THIS BOOKEvaluation of carcass and meat quality in ruminants

Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from

Evaluation of carcass and meat quality in ruminants

Evaluation of carcass and meat quality in ruminants
  • Author : C. Lazzaroni,S. Gigli,D. Gabina
  • Publisher : Wageningen Academic Publishers
  • Release Date : 2007-08-10
  • ISBN : 9789086866106
GET THIS BOOKEvaluation of carcass and meat quality in ruminants

Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from

Emerging Technologies in Meat Processing

Emerging Technologies in Meat Processing
  • Author : Enda J. Cummins
  • Publisher : John Wiley & Sons
  • Release Date : 2016-12-19
  • ISBN : 9781118350683
GET THIS BOOKEmerging Technologies in Meat Processing

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing,

Microbiological Analysis of Red Meat, Poultry and Eggs

Microbiological Analysis of Red Meat, Poultry and Eggs
  • Author : G Mead
  • Publisher : Woodhead Publishing
  • Release Date : 2006-11-30
  • ISBN : 9781845692513
GET THIS BOOKMicrobiological Analysis of Red Meat, Poultry and Eggs

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management. In a series

Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control
  • Author : Da-Wen Sun
  • Publisher : Academic Press
  • Release Date : 2009-03-05
  • ISBN : 008092087X
GET THIS BOOKInfrared Spectroscopy for Food Quality Analysis and Control

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption

The Science of Meat Quality

The Science of Meat Quality
  • Author : Chris R. Kerth
  • Publisher : John Wiley & Sons
  • Release Date : 2013-04-03
  • ISBN : 9781118530733
GET THIS BOOKThe Science of Meat Quality

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis.

Handbook of Meat and Meat Processing, Second Edition

Handbook of Meat and Meat Processing, Second Edition
  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2012-01-11
  • ISBN : 9781439836835
GET THIS BOOKHandbook of Meat and Meat Processing, Second Edition

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption,

Hyperspectral Imaging in Agriculture, Food and Environment

Hyperspectral Imaging in Agriculture, Food and Environment
  • Author : Alejandro Isabel Luna Maldonado,Humberto Rodriguez-Fuentes,Juan Antonio Vidales Contreras
  • Publisher : BoD – Books on Demand
  • Release Date : 2018-08-01
  • ISBN : 9781789232905
GET THIS BOOKHyperspectral Imaging in Agriculture, Food and Environment

This book is about the novel aspects and future trends of the hyperspectral imaging in agriculture, food, and environment. The topics covered by this book are hyperspectral imaging and their applications in the nondestructive quality assessment of fruits and vegetables, hyperspectral imaging for assessing quality and safety of meat, multimode hyperspectral imaging for food quality and safety, models fitting to pattern recognition in hyperspectral images, sequential classification of hyperspectral images, graph construction for hyperspectral data unmixing, target visualization method to