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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
29/12/2010 |
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Data da última atualização: |
01/07/2011 |
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Autoria: |
KERRY, J. P.; LEDWARD, D. |
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Título: |
Improving the sensory and nutritional quality of fresh meat. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
Boca Raton: CRC Press, 2009 |
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Idioma: |
Português |
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Notas: |
Compra FAPESP |
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Conteúdo: |
Trends in meat consumption and the need for fresh meat and meat products of improved quality; Eating meat for pleasure; Eating meat for nutrition; Variability in meat and meat products; Future trends;Biology and regulation of carcass composition; Patterns of growth of carcass tissues; Biology of carcass tissue development and growth; Consequences of prenatal and postnatal growth and development for carcass composition and meat quality; Influences of metabolic modifiers on carcass characteristics;Genotypic influences on carcass composition; Future perspectives; Sources of further information and advice; Fresh meat texture and tendernes; Muscle constituents and structure contributing to tenderness variation; Antemortem factors affecting meat tenderness; Postmortem technologies affecting meat; tenderness; Laboratory tenderness assessments; tenderness prediction; Sources of further information and advice; Meat color; Myoglobin chemistry; Antemortem actors affecting meat color; Laboratory analysis of meat color; Postmortem factors affecting meat color; Product enhancement; New developments and new areas of research; Future directions; Conclusion; Sources of further information and advice; Flavour development in meat; Flavour formation in meat; Dietary effects on meat flavour; Other pre-slaughter factors affecting meat flavour; Postslaughter factors affecting meat flavour; Off-flavours in meat; Laboratory analysis of meat aroma compounds; Future trends; Sources of further information and advice; Fresh meat water-holding capacity; Water-holding capacity defined; Inherent factors in postmortem muscle that influence water-holding capacity; Ante and early postmortem factors that influence water-holding capacity; Future trends; Sources of further information and advice; The nutritional quality of meat; Macronutrients in meat; Meat micronutrients; Laboratory analysis of the nutritional quality of meat; Future trends; Sources of further information and advice; Sensory evaluation of fresh meat; Sensory evaluation of meat colour; Sensory evaluation of meat flavour;
Sensory assessment of meat tenderness; Future trends; insights into the biology of meat quality from genomic and proteomic perspectives with particular emphasis on beef; Genetic markers; Functional genomics; Proteomics; Genetic and genomic approaches to improving pork quality; The importance of genetic and genomic approaches in improving pork quality; Progress with identifying genes responsible for meat quality traits in pigs; Functional genomics and improving pork quality
Proteomics and improving pork quality; Quantitative trait loci analysis and improving pork quality; Future trends; Sources of further information and advice
Genetic and genomic approaches to improving sheep meat quality; Genetic variation in sheep meat quality; Genes impacting on meat quality; Quantitative trait loci approaches to improving meat quality; The contribution of functional genomics; Future trends; Use of meat quality information in breeding programmes; Issues; Effecting the inclusion of meat quality information in breeding programmes; Breeding programme design to include meat quality (MQ) goals; Techniques for measuring meat quality; Future trends; Sources of further information and advice
Genetic based diagnostic tools for predicting meat quality
W Barendse, CSIRO Livestock Industries, Australia
- Introduction: the need for better methods to predict meat quality
- Developing genetic-based diagnostic tests for predicting meat quality
- Current status of development and future potential
- Future trends
- Sources of further information and advice
- Acknowledgements
- References
PART 3 IMPROVING THE QUALITY OF FRESH MEAT: PRODUCTION STRATEGIES
Optimising the nutritional profile of beef
K Nuernberg, Research Institute of the Biology of Farm Animals, Germany
- Introduction: the potential to improve the nutritional profile of beef
- Optimising the nutritional profile of beef
- Optimising the quantity of vitamins and micronutrients in beef
- Future trends and conclusions
- References
Optimising the nutritional and sensorial profile of pork
J Mourot, INRA, France
- Introduction
- Pork composition
- The sensorial qualities of pork
- Effects of breeding factors on meat sensorial and nutritional qualities
- Orientation of pig production
- Conclusions
- References
Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat
M N O’Grady and J P Kerry, University College Cork, Ireland
- Introduction
- Factors affecting fresh meat quality and shelf-life: appearance (colour), lipid oxidation and microbiology
- Chemistry and structure of vitamin E
- Chemistry and structure of green tea catechins
- Chemistry and structure of grape seed extract and bearberry compounds
- Chemistry and structure of oregano and rosemary compounds
- Conclusions
- References
Organic meat quality
A Braghieri and F Napolitano, Università degli Studi della Basilicata, Italy
- Introduction
- The quality of organic meats as compared to conventional products
- Safety and healthiness of organic meat
- Future trends
- Sources of further information and advice
- Acknowledgement
- References
Improving the quality of meat from ratites
K McMillin, Louisiana State University Agricultural Center, USA and L Hoffman, Stellenbosch University, South Africa
- Introduction
- Ratite meat industries
- Body and carcass quality traits
- Influences on composition and quality development
- Raw chilled ratite meat characteristics
- Value added products from ostrich meat
- Future trends
- Conclusions and sources of further information
- Sources of further information and advice
- References
Improving the meat quality of venison and other exotic game
L Hoffman, Stellenbosch University, South Africa and K McMillin, Louisiana State University Agricultural Center, USA
- Introduction
- Improving meat quality by means of production system
- Transport, lairage and slaughtering techniques
- Post mortem intervention to improve the meat quality
- Improving or maintaining the meat quality post mortem
- Value added products as a means to improve the quality attributes of exotic meats
- Future trends
- References
PART 4 IMPROVING THE QUALITY OF FRESH MEAT: PROCESSING STRATEGIES
Automated grading of beef carcasses
P Allen, Ashtown Food Research Centre, Teagase, Ireland
- Introduction
- The purpose of carcass grading
- Carcass grading based on visual assessment
- Development and application of automated methods: vide image analysis (VIA)
- Future trends
- Sources of further information and advice
- References
Determining the lean content of pork carcasses
C Pomar and M Marcoux, Agriculture and Agri-Food Canada, Canada, M Gispert and M Font i Furnols, IRTA, Spain and G Daumas, IFIP Institut du Porc, France
- Introduction
- Determination of carcass lean yield
- The on-line determination of carcass composition and lean yield
- Current technologies available to accurately determine carcass composition and lean yield
- The limits of current technologies for estimating carcass composition and carcass value
- Future trends
- Conclusions
- References
New methods for analysis of factors affecting meat eating quality
V H Segtnan, K I Hildrum and J P Wold, Nofima Food, Matforsk AS, Norway
- Introduction
- Meat industry needs for on-line spectroscopic analysis
- Selected on-line spectroscopic techniques for meat
- Problems and pit-falls in on-line spectroscopic analysis
- Sources of further information and advice and future trends
- References
Chilling and freezing of meat and its effect on meat quality
S J James and C James, University of Bristol, UK
- Introduction
- The effect of chilling and freezing on meat tenderness and texture
- The effect of chilling and freezing on drip production
- The effect of chilling and freezing on meat colour and appearance
- Future trends
- Sources of further information and advice
- References
Carcass interventions and meat tenderness
M M Farouk, E Wiklund and K Rosenvold, AgResearch MIRINZ, New Zealand
- Introduction
- Whole-carcass interventions to improve tenderness
- Ageing of meat to improve tenderness
- Novel technologies to improve tenderness
- Processing techniques to improve tenderness of individual muscles/cuts
- Future trends
- Sources of further information and advice
- References
Sensory and quality properties of packaged meat
M G O’Sullivan and J P Kerry, University College Cork, Ireland
- Introduction
- Packaged meat
- Colour changes and packaged meat
- Lipid oxidation and packaged meat
- Catalysis of lipid oxidation
- Tenderness and packaged meat
- Future trends
- References
Characterizing muscle properties to develop muscle-specific intervention strategies and improve meat cuts for the consumer
C D Calkins, University of Nebraska and D D Johnson, University of Florida, USA
- Introduction
- Overview of U.S
- beef muscle profiling projects
- Methods
- Optimization
- Future trends
- Sources of further information and advice
- References
Animal welfare and meat quality
J Hartung, B Nowak and A Springorum, University of Veterinary Medicine Hanover, Germany
- Introduction
- Definition of animal welfare
- Meat quality traits
- Impact of housing and management on meat quality
- Impact of transport and lairage on meat quality
- Impact of stunning on animals and meat condition
- A risk assessment approach for animal welfare and meat quality in slaughter animals
- Conclusions
- Future trends MenosTrends in meat consumption and the need for fresh meat and meat products of improved quality; Eating meat for pleasure; Eating meat for nutrition; Variability in meat and meat products; Future trends;Biology and regulation of carcass composition; Patterns of growth of carcass tissues; Biology of carcass tissue development and growth; Consequences of prenatal and postnatal growth and development for carcass composition and meat quality; Influences of metabolic modifiers on carcass characteristics;Genotypic influences on carcass composition; Future perspectives; Sources of further information and advice; Fresh meat texture and tendernes; Muscle constituents and structure contributing to tenderness variation; Antemortem factors affecting meat tenderness; Postmortem technologies affecting meat; tenderness; Laboratory tenderness assessments; tenderness prediction; Sources of further information and advice; Meat color; Myoglobin chemistry; Antemortem actors affecting meat color; Laboratory analysis of meat color; Postmortem factors affecting meat color; Product enhancement; New developments and new areas of research; Future directions; Conclusion; Sources of further information and advice; Flavour development in meat; Flavour formation in meat; Dietary effects on meat flavour; Other pre-slaughter factors affecting meat flavour; Postslaughter factors affecting meat flavour; Off-flavours in meat; Laboratory analysis of meat aroma compounds; Future trends; Sources of further in... Mostrar Tudo |
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Palavras-Chave: |
Nutritional; Quality; Sensory. |
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Thesaurus Nal: |
meat. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 10084nam a2200181 a 4500
001 1871134
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008 2009 bl uuuu 00u1 u #d
100 1 $aKERRY, J. P.
245 $aImproving the sensory and nutritional quality of fresh meat.
260 $aBoca Raton: CRC Press$c2009
500 $aCompra FAPESP
520 $aTrends in meat consumption and the need for fresh meat and meat products of improved quality; Eating meat for pleasure; Eating meat for nutrition; Variability in meat and meat products; Future trends;Biology and regulation of carcass composition; Patterns of growth of carcass tissues; Biology of carcass tissue development and growth; Consequences of prenatal and postnatal growth and development for carcass composition and meat quality; Influences of metabolic modifiers on carcass characteristics;Genotypic influences on carcass composition; Future perspectives; Sources of further information and advice; Fresh meat texture and tendernes; Muscle constituents and structure contributing to tenderness variation; Antemortem factors affecting meat tenderness; Postmortem technologies affecting meat; tenderness; Laboratory tenderness assessments; tenderness prediction; Sources of further information and advice; Meat color; Myoglobin chemistry; Antemortem actors affecting meat color; Laboratory analysis of meat color; Postmortem factors affecting meat color; Product enhancement; New developments and new areas of research; Future directions; Conclusion; Sources of further information and advice; Flavour development in meat; Flavour formation in meat; Dietary effects on meat flavour; Other pre-slaughter factors affecting meat flavour; Postslaughter factors affecting meat flavour; Off-flavours in meat; Laboratory analysis of meat aroma compounds; Future trends; Sources of further information and advice; Fresh meat water-holding capacity; Water-holding capacity defined; Inherent factors in postmortem muscle that influence water-holding capacity; Ante and early postmortem factors that influence water-holding capacity; Future trends; Sources of further information and advice; The nutritional quality of meat; Macronutrients in meat; Meat micronutrients; Laboratory analysis of the nutritional quality of meat; Future trends; Sources of further information and advice; Sensory evaluation of fresh meat; Sensory evaluation of meat colour; Sensory evaluation of meat flavour; Sensory assessment of meat tenderness; Future trends; insights into the biology of meat quality from genomic and proteomic perspectives with particular emphasis on beef; Genetic markers; Functional genomics; Proteomics; Genetic and genomic approaches to improving pork quality; The importance of genetic and genomic approaches in improving pork quality; Progress with identifying genes responsible for meat quality traits in pigs; Functional genomics and improving pork quality Proteomics and improving pork quality; Quantitative trait loci analysis and improving pork quality; Future trends; Sources of further information and advice Genetic and genomic approaches to improving sheep meat quality; Genetic variation in sheep meat quality; Genes impacting on meat quality; Quantitative trait loci approaches to improving meat quality; The contribution of functional genomics; Future trends; Use of meat quality information in breeding programmes; Issues; Effecting the inclusion of meat quality information in breeding programmes; Breeding programme design to include meat quality (MQ) goals; Techniques for measuring meat quality; Future trends; Sources of further information and advice Genetic based diagnostic tools for predicting meat quality W Barendse, CSIRO Livestock Industries, Australia - Introduction: the need for better methods to predict meat quality - Developing genetic-based diagnostic tests for predicting meat quality - Current status of development and future potential - Future trends - Sources of further information and advice - Acknowledgements - References PART 3 IMPROVING THE QUALITY OF FRESH MEAT: PRODUCTION STRATEGIES Optimising the nutritional profile of beef K Nuernberg, Research Institute of the Biology of Farm Animals, Germany - Introduction: the potential to improve the nutritional profile of beef - Optimising the nutritional profile of beef - Optimising the quantity of vitamins and micronutrients in beef - Future trends and conclusions - References Optimising the nutritional and sensorial profile of pork J Mourot, INRA, France - Introduction - Pork composition - The sensorial qualities of pork - Effects of breeding factors on meat sensorial and nutritional qualities - Orientation of pig production - Conclusions - References Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat M N O’Grady and J P Kerry, University College Cork, Ireland - Introduction - Factors affecting fresh meat quality and shelf-life: appearance (colour), lipid oxidation and microbiology - Chemistry and structure of vitamin E - Chemistry and structure of green tea catechins - Chemistry and structure of grape seed extract and bearberry compounds - Chemistry and structure of oregano and rosemary compounds - Conclusions - References Organic meat quality A Braghieri and F Napolitano, Università degli Studi della Basilicata, Italy - Introduction - The quality of organic meats as compared to conventional products - Safety and healthiness of organic meat - Future trends - Sources of further information and advice - Acknowledgement - References Improving the quality of meat from ratites K McMillin, Louisiana State University Agricultural Center, USA and L Hoffman, Stellenbosch University, South Africa - Introduction - Ratite meat industries - Body and carcass quality traits - Influences on composition and quality development - Raw chilled ratite meat characteristics - Value added products from ostrich meat - Future trends - Conclusions and sources of further information - Sources of further information and advice - References Improving the meat quality of venison and other exotic game L Hoffman, Stellenbosch University, South Africa and K McMillin, Louisiana State University Agricultural Center, USA - Introduction - Improving meat quality by means of production system - Transport, lairage and slaughtering techniques - Post mortem intervention to improve the meat quality - Improving or maintaining the meat quality post mortem - Value added products as a means to improve the quality attributes of exotic meats - Future trends - References PART 4 IMPROVING THE QUALITY OF FRESH MEAT: PROCESSING STRATEGIES Automated grading of beef carcasses P Allen, Ashtown Food Research Centre, Teagase, Ireland - Introduction - The purpose of carcass grading - Carcass grading based on visual assessment - Development and application of automated methods: vide image analysis (VIA) - Future trends - Sources of further information and advice - References Determining the lean content of pork carcasses C Pomar and M Marcoux, Agriculture and Agri-Food Canada, Canada, M Gispert and M Font i Furnols, IRTA, Spain and G Daumas, IFIP Institut du Porc, France - Introduction - Determination of carcass lean yield - The on-line determination of carcass composition and lean yield - Current technologies available to accurately determine carcass composition and lean yield - The limits of current technologies for estimating carcass composition and carcass value - Future trends - Conclusions - References New methods for analysis of factors affecting meat eating quality V H Segtnan, K I Hildrum and J P Wold, Nofima Food, Matforsk AS, Norway - Introduction - Meat industry needs for on-line spectroscopic analysis - Selected on-line spectroscopic techniques for meat - Problems and pit-falls in on-line spectroscopic analysis - Sources of further information and advice and future trends - References Chilling and freezing of meat and its effect on meat quality S J James and C James, University of Bristol, UK - Introduction - The effect of chilling and freezing on meat tenderness and texture - The effect of chilling and freezing on drip production - The effect of chilling and freezing on meat colour and appearance - Future trends - Sources of further information and advice - References Carcass interventions and meat tenderness M M Farouk, E Wiklund and K Rosenvold, AgResearch MIRINZ, New Zealand - Introduction - Whole-carcass interventions to improve tenderness - Ageing of meat to improve tenderness - Novel technologies to improve tenderness - Processing techniques to improve tenderness of individual muscles/cuts - Future trends - Sources of further information and advice - References Sensory and quality properties of packaged meat M G O’Sullivan and J P Kerry, University College Cork, Ireland - Introduction - Packaged meat - Colour changes and packaged meat - Lipid oxidation and packaged meat - Catalysis of lipid oxidation - Tenderness and packaged meat - Future trends - References Characterizing muscle properties to develop muscle-specific intervention strategies and improve meat cuts for the consumer C D Calkins, University of Nebraska and D D Johnson, University of Florida, USA - Introduction - Overview of U.S - beef muscle profiling projects - Methods - Optimization - Future trends - Sources of further information and advice - References Animal welfare and meat quality J Hartung, B Nowak and A Springorum, University of Veterinary Medicine Hanover, Germany - Introduction - Definition of animal welfare - Meat quality traits - Impact of housing and management on meat quality - Impact of transport and lairage on meat quality - Impact of stunning on animals and meat condition - A risk assessment approach for animal welfare and meat quality in slaughter animals - Conclusions - Future trends
650 $ameat
653 $aNutritional
653 $aQuality
653 $aSensory
700 1 $aLEDWARD, D.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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