Meat processing: improving quality
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Boca Raton, FL [u.a.]
CRC Press
2002
Cambridge, England Woodhead Pub. |
| Series: | Woodhead Publishing in food science and technology
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Item Description: | Includes bibliographical references and index |
| Physical Description: | XV, 464 S. graph. Darst. |
| ISBN: | 0849315395 1855735830 |
Staff View
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| 490 | 0 | |a Woodhead Publishing in food science and technology | |
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| 650 | 7 | |a Carnes e derivados |2 larpcal | |
| 650 | 7 | |a Processamento de alimentos |2 larpcal | |
| 650 | 7 | |a Qualidade dos alimentos |2 larpcal | |
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| 650 | 4 | |a Viande - Qualité | |
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| 650 | 4 | |a Meat |x Quality | |
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Record in the Search Index
| _version_ | 1804129318325977088 |
|---|---|
| adam_text | Titel: Meat processing
Autor: Kerry, Joseph
Jahr: 2002
Contents
Contributors ........................................................... xi
1 Introduction ...................................................... ]
D. Ledward, The University of Reading
2 Defining meat quality ............................................ 3
T. Becker, University ofHonenheim, Stuttgart
2.1 Introduction: what is quality? ................................. 3
2.2 Consumer perceptions of quality .............................. 6
2.3 Supplier perceptions of quality ................................ 14
2.4 Combining consumer and supplier perceptions: the quality
circle .......................................................... 16
2.5 Regulatory definitions of quality .............................. 19
2.6 Improving meat and meat product quality ..................... 21
2.7 References ..................................................... 23
Part I Analysing meat quality ........................................ 25
3 Factors affecting the quality of raw meat ....................... 27
R. K. Miller, Texas A M University, College Station
3.1 Introduction ................................................... 27
3.2 Quality meat composition and structure ....................... 27
3.3 Breed and genetic effects on meat quality ..................... 37
3.4 Dietary influences on meat quality ............................ 49
3.5 Rearing and meat quality ...................................... 52
3.6 Slaughtering and meat quality ................................. 52
3.7 Other influences on meat quality .............................. 56
vi Contents
3.8 Summary: ensuring consistency in raw meat quality .......... 56
3.9 Future trends .................................................. 57
3.10 References ..................................................... 57
4 The nutritional quality of meat ................................ 64
J. Higgs, Food to Fit, Towcester and B. Mulvihill, Republic of Ireland
4.1 Introduction ................................................... 64
4.2 Meat and cancer ............................................... 66
4.3 Meat, fat content and disease .................................. 69
4.4 Fatty acids in meat ............................................ 71
4.5 Protein in meat ................................................ 78
4.6 Meat as a functional food .................................... 79
4.7 Meat and micronutrients ....................................... 82
4.8 Future trends .................................................. 88
4.9 Conclusion .................................................... 92
4.10 References ..................................................... 92
5 Lipid-derived flavors in meat products ........................ 105
F. Shahidi, Memorial University of Newfoundland, St John s
5.1 Introduction ................................................... 105
5.2 The role of lipids in generation of meaty flavors .............. 106
5.3 Lipid autoxidation and meat flavor deterioration .............. 108
5.4 The effect of ingredients on flavor quality of meat ............ 110
5.5 The evaluation of aroma compounds and flavor quality ....... 116
5.6 Summary ...................................................... 117
5.7 References ..................................................... 117
6 Modelling colour stability in meat ............................... 122
M. Jakobsen and G. Bertelsen, Royal Veterinary and Agricultural
University, Frederiksberg
6.1 Introduction ................................................... 122
6.2 External factors affecting colour stability during packaging
and storage .................................................... 123
6.3 Modelling dynamic changes in headspace composition ........ 123
6.4 Modelling in practice: fresh beef .............................. 124
6.5 Modelling in practice: cured ham ............................. 128
6.6 Internal factors affecting colour stability ...................... 131
6.7 Validation of models .......................................... 133
6.8 Future trends .................................................. 134
6.9 References ..................................................... 135
7 The fat content of meat and meat products ..................... 137
A. P. Moloney, Teagasc, Dunsany
7.1 Introduction ................................................... 137
7.2 Fat and the consumer .......................................... 138
Contents vii
7.3 The fat content of meat ....................................... 138
7.4 Animal effects on the fat content and composition of meat ... 141
7.5 Dietary effects on the fat content and composition of meat ... 144
7.6 Future trends .................................................. 147
7.7 Sources of further information and advice ..................... 149
7.8 References ..................................................... 150
Part II Measuring quality ............................................ 155
8 Quality indicators for raw meat ................................. 157
M. D. Aaslyng, Danish Meat Research Institute, Roskilde
8.1 Introduction ................................................... 157
8.2 Technological quality .......................................... 157
8.3 Eating quality ................................................. 160
8.4 Determining eating quality .................................... 166
8.5 Sampling procedure ............................................ 166
8.6 Future trends .................................................. 168
8.7 References ..................................................... 168
8.8 Acknowledgemnts ............................................. 174
9 Sensory analysis of meat ......................................... 175
G. R. Nute, University of Bristol
9.1 Introduction ................................................... 175
9.2 The sensory panel ............................................. 176
9.3 Sensory tests .................................................. 178
9.4 Category scales ................................................ 185
9.5 Sensory profile methods and comparisons with instrumental
measurements ................................................. 186
9.6 Comparisons between countries ............................... 189
9.7 Conclusions ................................................... 189
9.8 References ..................................................... 190
10 On-line monitoring of meat quality ............................ 193
H. J. Swatland, University of Guelph
10.1 Introduction .................................................. 193
10.2 Measuring electrical impedance .............................. 195
10.3 MeasuringpH ................................................ 199
10.4 Analysing meat properties using NIR spectrophotometry ..... 201
10.5 Measuring meat colour and other properties .................. 201
10.6 Water-holding capacity ....................................... 203
10.7 Sarcomere length ............................................. 203
10.8 Connective tissue ............................................. 204
10.9 Marbling and fat content ..................................... 206
10.10 Meatflavour ................................................. 207
10.11 Boartaint .................................................... 207
viii Contents
10.12 Emulsions .................................................... 207
10.13 Measuring changes during cooking ........................... 208
10.14 Conclusion ................................................... 211
10.15 Sources of further information and advice ................... 211
10.16 References ................................................... 212
11 Microbiological hazard identification in the meat industry ... 217
P. J. McClure, Unilever Research, Sharnbrook
11.1 Introduction ................................................... 217
11.2 The main hazards ............................................. 218
11.3 Analytical methods ............................................ 231
11.4 Future trends .................................................. 233
11.5 Sources of further information and advice ..................... 234
11.6 References ..................................................... 234
Part III New techniques for improving quality ...................... 237
12 Modelling beef cattle production to improve quality .......... 239
K. G. Rickert, University of Queensland, Gatton
12.1 Introduction ................................................... 239
12.2 Elements of beef cattle production ............................ 240
12.3 Challenges for modellers ...................................... 244
12.4 Simple model of herd structure ................................ 251
12.5 Future developments .......................................... 254
12.6 References ..................................................... 255
13 New developments in decontaminating raw meat .............. 259
C. James, Food Refrigeration and Process Engineering Research
Centre (FRPERC), University of Bristol
13.1 Introduction ................................................... 259
13.2 Current decontamination techniques and their limitations ..... 260
13.3 Washing ....................................................... 262
13.4 The use of chemicals .......................................... 263
13.5 New methods: steam .......................................... 267
13.6 Other new methods ............................................ 272
13.7 Future trends .................................................. 273
13.8 Sources of further information and advice ..................... 276
13.9 References ..................................................... 277
14 Automated meat processing .................................... 283
K. B. Madsen and J. U. Nielsen, Danish Meat Research Institute,
Roskilde
14.1 Introduction ................................................... 283
14.2 Current developments in robotics in the meat industry ........ 284
14.3 Automation in pig slaughtering ................................ 285
Contents ix
14.4 Case study: the evisceration process ........................... 287
14.5 Automation of secondary processes ........................... 290
14.6 Future trends .................................................. 294
14.7 References and further reading ................................ 296
15 New developments in the chilling and freezing of meat ....... 297
S. J James, Food Refrigeration and Process Engineering Research
Centre (FRPERC), University of Bristol
15.1 Introduction ................................................... 297
15.2 The impact of chilling and freezing on texture ................ 299
15.3 The impact of chilling and freezing on colour ................. 300
15.4 The impact of chilling and freezing on drip loss and
evaporative weight loss ........................................ 302
15.5 The cold chain ................................................ 304
15.6 Temperature monitoring ....................................... 306
15.7 Optimising the design and operation of meat refrigeration ___ 308
15.8 Sources of further information and advice ..................... 310
15.9 References ..................................................... 310
16 High pressure processing of meat .............................. 313
M. de Lamballerie-Anton, ENITIAA, Nantes, R. Taylor and
J. Culioli, INRA, Theix
16.1 Introduction: high pressure treatment and meat quality ......... 313
16.2 General effect of high pressure on food components .......... 314
16.3 Structural changes due to high pressure treatment of muscle .. 315
16.4 Influence on enzyme release and activity ...................... 318
16.5 High pressure effects on the sensory and functional properties
of meat ........................................................ 318
16.6 Pressure assisted freezing and thawing ........................ 320
16.7 Effects on microflora .......................................... 321
16.8 Current applications and future prospects ..................... 323
16.9 References ..................................................... 324
17 Processing and quality control of restructured meat .......... 332
P. Sheard, University of Bristol
17.1 Introduction ................................................... 332
17.2 Product manufacture ........................................... 333
17.3 Factors affecting product quality: temperature, ice content,
particle size and mechanical properties ........................ 338
17.4 Factors affecting product quality: protein solubility and
related factors ................................................. 343
17.5 Factors affecting product quality: cooking distortion .......... 347
17.6 Sensory and consumer testing ................................. 349
17.7 Future trends .................................................. 351
x Contents
17.8 Sources of further information and advice ..................... 353
17.9 References ..................................................... 353
18 Quality control of fermented meat products ................... 359
D. Demeyer, Ghent University and L. Stahnke, Chr. Hansen A/S,
H0rsholm
18.1 Introduction: the product ..................................... 359
18.2 The quality concept .......................................... 360
18.3 Sensory quality and its measurement ......................... 361
18.4 Appearance and colour: measurement and development ...... 363
18.5 Texture: measurement and development ...................... 365
18.6 Flavour: measurement and development ...................... 368
18.7 Taste and aroma: measurement and development ............. 372
18.8 The control and improvement of quality ..................... 377
18.9 Future trends in quality development ......................... 381
18.10 References ................................................... 382
19 New techniques for analysing raw meat ....................... 394
A. M. Mullen, The National Food Centre, Dublin
y . Introduction ................................................... 394
19.2 Defining meat quality ......................................... 394
19.3 Current state of art techniques ................................. 397
19.4 Emerging technologies ........................................ 399
19.5 The genetics of meat quality .................................. 405
19.6 The future ..................................................... 407
19.7 Sources of further information and advice ..................... 408
19.8 References ..................................................... 408
/20 Meat packaging ................................................. 417
H. M. Walsh and J. P. Kerry, University College Cork
20.1 Introduction ................................................... 417
20.2 Factors influencing the quality of fresh and processed meat
products ....................................................... 419
20.3 Vacuum packaging ............................................ 424
20.4 Modified atmosphere packaging ............................... 428
20.5 Bulk, master or mother packaging ............................. 435
20.6 Controlled atmosphere packaging and active packaging
systems ........................................................ 437
20.7 Packaging materials used for meat products ................... 439
20.8 Future trends .................................................. 443
20.9 References ..................................................... 444
Index ........................................................... 452
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| spelling | Meat processing improving quality edited by Joseph Kerry, John Kerry, and David Ledward Boca Raton, FL [u.a.] CRC Press 2002 Cambridge, England Woodhead Pub. XV, 464 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Includes bibliographical references and index Armazenagem em atmosfera modificada larpcal Carnes e derivados larpcal Processamento de alimentos larpcal Qualidade dos alimentos larpcal Viande - Industrie - Qualité - Contrôle Viande - Qualité Meat industry and trade Quality control Meat Quality Qualitätssteigerung (DE-588)4176587-4 gnd rswk-swf Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Fleischverarbeitung (DE-588)4017497-9 s Qualitätssteigerung (DE-588)4176587-4 s DE-604 Kerry, Joseph Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009887149&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Meat processing improving quality Armazenagem em atmosfera modificada larpcal Carnes e derivados larpcal Processamento de alimentos larpcal Qualidade dos alimentos larpcal Viande - Industrie - Qualité - Contrôle Viande - Qualité Meat industry and trade Quality control Meat Quality Qualitätssteigerung (DE-588)4176587-4 gnd Fleischverarbeitung (DE-588)4017497-9 gnd |
| subject_GND | (DE-588)4176587-4 (DE-588)4017497-9 (DE-588)4143413-4 |
| title | Meat processing improving quality |
| title_auth | Meat processing improving quality |
| title_exact_search | Meat processing improving quality |
| title_full | Meat processing improving quality edited by Joseph Kerry, John Kerry, and David Ledward |
| title_fullStr | Meat processing improving quality edited by Joseph Kerry, John Kerry, and David Ledward |
| title_full_unstemmed | Meat processing improving quality edited by Joseph Kerry, John Kerry, and David Ledward |
| title_short | Meat processing |
| title_sort | meat processing improving quality |
| title_sub | improving quality |
| topic | Armazenagem em atmosfera modificada larpcal Carnes e derivados larpcal Processamento de alimentos larpcal Qualidade dos alimentos larpcal Viande - Industrie - Qualité - Contrôle Viande - Qualité Meat industry and trade Quality control Meat Quality Qualitätssteigerung (DE-588)4176587-4 gnd Fleischverarbeitung (DE-588)4017497-9 gnd |
| topic_facet | Armazenagem em atmosfera modificada Carnes e derivados Processamento de alimentos Qualidade dos alimentos Viande - Industrie - Qualité - Contrôle Viande - Qualité Meat industry and trade Quality control Meat Quality Qualitätssteigerung Fleischverarbeitung Aufsatzsammlung |
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