New Aspects of Meat Quality: From Genes to Ethics

New Aspects of Meat Quality,Second Edition is the leading source of scientific information on meat quality for consumers, marketers, and producers in the 21st century. It covers traditional measures, quality assurance schemes, organic/free range, ethical meat production, and genetically modified organisms. It also covers how muscle structure affects the eating qualities of cooked meat and how to measure, predict, and produce meat quality.

Format: Hardback
Length: 910 pages
Publication date: 26 August 2022
Publisher: Elsevier Science Publishing Co Inc

New Aspects of Meat Quality, Second Edition, remains the preeminent authority on defining meat quality for consumers, marketers, and producers in the twenty-first century. This comprehensive resource encompasses traditional measures of meat quality, including texture, water retention, color, flavor/aroma, safety/microbiology, and processing characteristics, as well as quality assurance schemes, organic/free-range, ethical meat production, and the desirability of genetically modified organisms. It offers in-depth coverage of advancements in our understanding of how muscle structure influences the eating qualities of cooked meat, along with techniques for measuring, predicting, and enhancing meat quality. Furthermore, the book explores how these innovative approaches contribute to minimizing variability in eating quality and maximizing value. The concluding section of the book identifies the current qualities of consumer and public perceptions regarding meat production and consumption, as well as what constitutes sustainable, ethical, desirable, and healthy practices.

New Aspects of Meat Quality, Second Edition is a vital resource for anyone involved in the meat industry, providing comprehensive and up-to-date information on meat quality. Whether you are a consumer, marketer, or producer, this book offers valuable insights into the various factors that determine the quality of meat and how to improve it.

One of the key strengths of this book is its extensive coverage of traditional measures of meat quality. It includes detailed descriptions of texture, water retention, color, flavor/aroma, safety/microbiology, and processing characteristics, as well as quality assurance schemes, organic/free-range, ethical meat production, and the desirability of genetically modified organisms. By providing a comprehensive understanding of these factors, the book enables readers to make informed decisions about the meat they consume and produce.

In addition to its coverage of traditional measures of meat quality, the book also delves into the latest developments in our understanding of how muscle structure affects the eating qualities of cooked meat. It discusses techniques for measuring, predicting, and producing meat quality, including sensory analysis, genetic engineering, and advanced processing methods. These techniques help us minimize variability in eating quality and maximize the value of meat products.

Another important aspect of the book is its focus on sustainability, ethics, and desirable qualities in meat production and consumption. It addresses the challenges of meeting the growing demand for meat while ensuring that animal welfare, environmental sustainability, and social responsibility are prioritized. The book provides guidance on how to produce meat in a way that is both sustainable and ethical, including practices such as organic farming, free-range livestock management, and humane slaughtering.

Furthermore, the book recognizes the importance of consumer and public perceptions regarding meat quality. It identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable, and healthy in meat production and consumption. This information is valuable for anyone involved in the meat industry, as it helps them understand the needs and preferences of their customers and develop strategies to meet them.

In conclusion, New Aspects of Meat Quality, Second Edition is a must-read for anyone interested in meat quality. It provides comprehensive coverage of traditional measures of meat quality, advancements in our understanding of muscle structure, and techniques for measuring, predicting, and producing meat quality. The book also emphasizes sustainability, ethics, and desirable qualities in meat production and consumption, and recognizes the importance of consumer and public perceptions. By providing valuable insights into the meat industry, this book helps us make informed decisions about the meat we consume and produce.

Dimension: 229 x 152 (mm)
ISBN-13: 9780323858793
Edition number: 2 ed