The science of meat quality:
Saved in:
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa [u.a.]
Wiley-Blackwell
2013
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XV, 293 S. Ill., graph. Darst. 17 cm |
| ISBN: | 9780813815435 |
Staff View
MARC
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| 245 | 1 | 0 | |a The science of meat quality |c ed. by Chris R. Kerth |
| 264 | 1 | |a Ames, Iowa [u.a.] |b Wiley-Blackwell |c 2013 | |
| 300 | |a XV, 293 S. |b Ill., graph. Darst. |c 17 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 7 | |a food hygiene |2 cabt | |
| 650 | 7 | |a meat |2 cabt | |
| 650 | 7 | |a meat quality |2 cabt | |
| 650 | 7 | |a meat characteristics |2 cabt | |
| 650 | 7 | |a food sciences |2 cabt | |
| 650 | 0 | 7 | |a Fleischqualität |0 (DE-588)4136636-0 |2 gnd |9 rswk-swf |
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| 700 | 1 | |a Kerth, Chris R. |4 edt | |
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Record in the Search Index
| _version_ | 1804149490812190720 |
|---|---|
| adam_text | Titel: The science of meat quality
Autor: Kerth, Chris R
Jahr: 2013
Contents
Contributors xv
Chapter 1 Growth of Muscle from the Myoblast to Whole Muscle 1
Terry Brandebourg
Introduction 1
Overview of Skeletal Muscle Development 1
Types of Muscle 2
Structure of Muscle 3
Organization of Whole Muscle 4
Fiber-Type Development 5
Hyperplasia (Prenatal Muscle Development) 6
Overview 6
Embryogenesis of Muscle 7
Myogenesis 9
Biphasic Fiber Formation 12
Hypertrophy (Postnatal Muscle Development) 12
Satellite Cells 14
Protein Turnover 14
Protein Synthesis 15
Protein Degradation 15
Muscle Cell Culture 16
Basic Concepts of Cell Culture 17
Culture of Established Muscle Cell Lines—Murine C2C12 Myoblasts 20
Propagation 21
Subculturing 21
Cell Quantification 22
Induction of Differentiation and Fusion 22
Cryopreservation 23
Thawing Cryopreserved Stocks 24
References 25
v
vi
CONTENTS
Chapter 2 Animal Growth and Empty Body Composition 29
Michael Dikeman
Composition of the Empty Body from Birth to Harvest 29
Chemical Composition 33
Physical Separation 37
Magnetic Resonance Imaging 38
X-Ray Computed Tomography Scanning 39
Near-Infrared Reflectance 39
Total Body Electromagnetic Conductivity (TOBEC) 40
Dual-Energy X-Ray Absorptiometry 40
Video Image Analysis 42
Liquid Scintillation Counter 43
Dilution Techniques 44
Ultrasound Technology 44
Specific Gravity 45
Carcass Yields of Closely Trimmed Retail Product or Fat-Free Lean 45
Summary 46
References 46
Chapter 3 Muscle Structure and Cytoskeletal Proteins 49
Chris R. Kerth
Introduction 49
Connective Tissue 49
Organizational Structure of Muscle 53
Muscle Cell Structure 54
Proteins of the Muscle 56
Contractile Proteins 56
Z-disk Protein 59
Gap Filaments 59
Intermediate Filaments 60
Costameric Proteins 60
Isolating Myofibrillar Proteins 60
Purifying Myofibrils 60
Procedure 61
Result 62
References 63
Chapter 4 Muscle Metabolism and Contraction 65
Chris R. Kerth
Introduction 65
Metabolism 65
Glycolysis 65
Oxidative Phosphorylation 66
Muscle Contraction 66
Nerve Impulse 67
Relaxation 71
CONTENTS
vii
Muscle Fiber Types 71
Fiber Typing Procedure—Combined Stain for Identifying Muscle Fiber Types 73
Principle 73
Solutions 73
Staining Sequence for Bovine 75
Staining Sequence for Ovine 75
Staining Sequence for Porcine 76
Chemicals Needed for Staining Procedures 77
References 77
Chapter 5 Converting Muscle to Meat: The Physiology of Rigor 79
Kirk W. Braden
Introduction 79
Muscle Metabolism upon Exsanguination 79
Development of Meat Quality 81
Water-Holding Capacity 82
Meat Color 83
Aging and Tenderness 84
Antemortem Factors 85
Genetics 85
Stress and Diet 87
Postmortem Factors 89
Protein Proteolysis 89
Calpains 90
Cathepsins 90
Muscle Ultrastructure 90
Temperature and Chilling 91
Electrical Stimulation 91
Analysis of Muscle pH 92
Taking the Measurement 92
Analysis of Sarcomere Length 93
Solutions 93
0.1 M NaHP04 Buffer at pH 7.2 93
0.2 M Sucrose in 0.1 M NaHPC 4 Buffer at pH 7.2 93
Preparation of Muscle for Laser Diffraction 94
Sarcomere Length Determination 94
References 94
Chapter 6 Meat Tenderness 99
Chris R. Kerth
Introduction 99
What is Tenderness? 99
Factors that Affect Tenderness 100
Sarcomere Contractile State 100
Myofibrillar Protein Degradation 101
Connective Tissue 103
Background Effect 106
viii
CONTENTS
Measuring Tenderness 106
Shear Force 106
Sarcomere Length 107
Protein Degradation 109
Connective Tissue 110
MFI Procedure (Myofibrillar Fragmentation Index) 110
References 116
Chapter 7 Water-Holding Capacity of Meat 119
Jason K. Apple and Janeal W.S. Yancey
Introduction 119
Postmortem Muscle Metabolism and the WHC of Meat 120
Drip Channels and Postmortem Aging 121
Manipulating the WHC of Meat 124
Salt 124
Phosphates 125
Acid Marination 126
Factors Influencing the WHC of Meat 127
Genetics 127
Preslaughter Animal Management 130
Nutrition 131
Carcass/Meat Chilling 133
Electrical Stimulation 133
Methods of Measuring the WHC of Meat 133
Gravitational Drip Loss 134
Drip Tubes 134
Filter-Paper Press 134
Centrifugation 135
References 136
Chapter 8 Lipids and Lipid Oxidation 147
Kyle Willian
Introduction 147
Structure, Nomenclature, and Classification of Meat Lipids 147
Fatty Acids 148
Neutral Lipids 151
Polar Lipids 152
Saponifiable and Nonsaponifiable Lipids 155
Composition of Lipids in Meat 156
Extraction of Lipids 157
Total Lipids 157
Nonsaponifiable Lipids 158
Analyses 158
Fatty Acid Methyl Esters 158
Chromatography 160
Gas Chromatography 161
High-Performance Liquid Chromatography 165
CONTENTS ix
Lipid Oxidation in Muscle Foods 165
Basic Chemistry of Lipid Oxidation 165
Enzyme and Nonenzyme Reactive Oxygen Species 169
Measurement of Oxidation 170
Volatile Products, Sensory Evaluation, and Headspace Gas
Chromatography 170
Primary Changes 171
Secondary Changes 171
Procedures 172
TEARS 172
Folch Total Lipids Extraction 172
Direct Transesterification (Methylation) of Fatty Acids 173
Nonsaponifiable (Cholesterol, Fat-Soluble Vitamins) Standard Solutions 173
Extraction and Sample Preparation for Nonsaponifiable Lipids: Cholesterol,
Fat-Soluble Vitamins, Carotenoids 174
Gas Chromatography (GC) 174
High-Performance Liquid Chromatography (HPLC) 174
References 175
Chapter 9 Meat Color 177
Richard Mancini
Introduction 177
Meat Color Chemistry 177
Deoxy myoglobin 177
Oxymyoglobin 180
Carboxymyoglobin 180
Metmyoglobin 180
Oxygen Consumption 180
Metmyoglobin Reduction 181
Deoxygenation and Subsequent Reoxygenation 181
Hemoglobin 181
Antemortem Factors Affecting Meat Color 181
Genetics 182
Postmortem Factors Affecting Meat Color 182
Temperature and Case-Ready Packaging 182
Laboratory Analyses of Raw Meat Surface Color 183
Visual Surface Color Evaluation 184
Instrumental Surface Color Evaluation 186
Determination of Myoglobin Redox State in Meat Extracts 187
Myoglobin Isolation from Beef Samples 187
Preparing Oxymyoglobin in Purified Solutions 188
Preparing Carboxymyoglobin in Purified Solutions 188
Metmyoglobin Reducing Activity (MRA) 189
Aerobic Reducing Activity 189
Oxygen Consumption 190
Surface Myoglobin Oxygenation 190
Depth of Oxygenation 190
X
CONTENTS
Mitochondrial Isolation and Oxygen Consumption Measurement 191
Cooked Color 192
Iridescence 193
Cured Color and NO-Myoglobin 194
Bone Marrow Discoloration 194
New Developments in Color Research Using Proteomics 195
Conclusion 195
References 196
Chapter 10 Meat Cookery 199
Clinton Rowe and Chris R. Kerth
Cooking Loss 199
Maillard Reaction and Flavor Impacts 200
Soluble and Insoluble Collagen 201
Cookery Methods 202
Fast versus Slow Cookery 202
Dry Heat Cookery 202
Moist Heat Cookery 203
Smoking 203
Microwave 204
Cooked Color 204
Conclusion 205
References 205
Chapter 11 Trained Sensory Panels 207
Christy L. Bratcher
Introduction and History 207
Trained Panels and Sensory Attributes 208
Panel Training 209
Procedures 210
References 213
Chapter 12 Untrained Sensory Panels 215
Patricia C. Curtis
Introduction 215
Testing Locations 215
In-House Testing 215
Central Location Testing 216
In-Home Testing 216
Panel Considerations 216
Human Subject 217
Recruiting Panelists 217
Panel Selection 217
Panel Size and Replication 218
Sensory Methods 220
Discrimination Testing 220
CONTENTS xi
Triangle Tests 220
Duo-Trio Tests 220
Constant Duo-Trio Tests 222
Balanced Reference Duo-Trio Test 222
Paired Comparison Tests 222
Directional Paired Comparison Test 224
Difference Paired Comparison Test (Simple Difference Test) 224
Ranking Tests 224
Acceptance and Preference Testing 225
Preference Tests 225
Paired Preference Tests 225
Nonforced Preference Tests 227
Option 1 227
Option 2 227
Option 3 227
Option 4 227
Preference Ranking 228
Acceptance Tests 228
Hedonic Scales 228
Summary 230
References 231
Chapter 13 Consumer Sensory Panels 233
Ryan Cox
Developing an Experimental Approach 234
Acceptance versus Preference 234
Types of Acceptance and Preference Tests 234
Data Collection 236
The Written Survey 239
Types of Questions 240
Identifying Test Subjects 240
Source of Test Subjects 242
Choice of Test Location 242
Laboratory Testing 242
Public Venue Testing 243
Consumer Home Testing 243
Additional Considerations 243
Conducting Consumer Testing 244
Consumer Testing Procedures 244
Samples 244
Product Preparation 245
Product Presentation and Sample Number 246
Execution of the Consumer Test 246
Incentives and Compensation 247
Data Analysis 247
References 247
xii
CONTENTS
Chapter 14 Preventing Foodborne Illness 249
Michael A. Davis
Introduction 249
Parameters that Affect Microbial Growth 249
Intrinsic Parameters 249
pH 250
Oxidation-Reduction Potential (Eh) 250
Moisture Content 251
Nutrient Content 252
Antimicrobial Factors 252
Biological Structures 253
Extrinsic Parameters 253
Product Storage Temperature 253
Relative Humidity 253
Atmospheric Conditions 254
Presence of Other Microbes and Their Activity 254
Prevention of Foodborne Illness—Processing Operations and Management Tools 254
Good Manufacturing Practices 254
Facilities and Premises 255
Sanitation 255
Equipment 255
Incoming Material 255
Employees and Personnel 256
Processing Operations 256
Pest Control 256
Hazard Analysis and Critical Control Points 256
Food Safety Objectives and Performance Objectives 257
Chemical Food Protection and Preservation 258
Chemical Sanitizing Agents 258
Chlorine and Chlorine Compounds 258
Electrolyzed Water 259
Ozone 259
Hydrogen Peroxide 259
Acidified Sodium Chlorite 259
Cetylpyridinium Chloride 260
Chemical Preservative Agents 261
Organic Acids (Acetic and Lactic) 261
Sorbic Acid/Sorbates 261
Sulfites and Sulfur Dioxide 262
Propionic Acid/Propionates 262
Nitrites and Nitrates 262
Benzoic Acid 262
Other Chemical Preservatives 262
Ethanol 262
Chitosans 263
Indirect Antimicrobial Chemicals 263
CONTENTS
XUl
Flavoring Compounds 263
Antioxidant Compounds 264
Phosphates 264
Other Indirect Antimicrobial Chemicals 264
Competitive Exclusion and Interference 264
Prebiotics, Probiotics, Bacteriophages, and Bacteriocins 265
Physical Food Protection and Preservation 265
Modified Atmospheres 265
General Effects of Carbon Dioxide on Microorganisms 265
Modified Atmosphere Packaging 266
Vacuum Packaging 266
Controlled Atmospheres 266
Radiation and the Electromagnetic Spectrum 267
Gamma Rays or Gamma Radiation 267
Electron Beams 268
Ultraviolet Light 269
Microwave Energy 269
High-Temperature Protection 269
Heat Destruction and Thermal Death Time 270
D Value 270
z Value 270
Safe Harbor Lethality and the 12D Concept 271
Low-Temperature Protection 272
Thawing 273
Low-Moisture Protection 273
Microbial Indicators and Sampling Plans 273
Product Quality Prediction by Microbial Numbers 274
Product Safety Prediction by Microbial Numbers 274
Microbial Sampling Plans 275
Attribute Sampling Plans 275
Microbiological Sampling of the Environment 279
Common Microbiological Culturing Methods 279
Most Probable Number Method 280
Plate Count Method 280
Direct Microscopic Count Method 281
Dye Reduction Method 281
Other Microbial Methods 281
References 281
Index 283
A color plate section is located between pages 192 and 193.
|
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| author2 | Kerth, Chris R. |
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| discipline | Chemie / Pharmazie |
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| spelling | The science of meat quality ed. by Chris R. Kerth Ames, Iowa [u.a.] Wiley-Blackwell 2013 XV, 293 S. Ill., graph. Darst. 17 cm txt rdacontent n rdamedia nc rdacarrier food hygiene cabt meat cabt meat quality cabt meat characteristics cabt food sciences cabt Fleischqualität (DE-588)4136636-0 gnd rswk-swf Fleischqualität (DE-588)4136636-0 s DE-604 Kerth, Chris R. edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025281359&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | The science of meat quality food hygiene cabt meat cabt meat quality cabt meat characteristics cabt food sciences cabt Fleischqualität (DE-588)4136636-0 gnd |
| subject_GND | (DE-588)4136636-0 |
| title | The science of meat quality |
| title_auth | The science of meat quality |
| title_exact_search | The science of meat quality |
| title_full | The science of meat quality ed. by Chris R. Kerth |
| title_fullStr | The science of meat quality ed. by Chris R. Kerth |
| title_full_unstemmed | The science of meat quality ed. by Chris R. Kerth |
| title_short | The science of meat quality |
| title_sort | the science of meat quality |
| topic | food hygiene cabt meat cabt meat quality cabt meat characteristics cabt food sciences cabt Fleischqualität (DE-588)4136636-0 gnd |
| topic_facet | food hygiene meat meat quality meat characteristics food sciences Fleischqualität |
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