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Improving the Sensory and Nutritional Quality of Fresh Meat (Hardcover)

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The fully revised and updated second edition of Improving the Sensory and Nutritional Quality of Fresh Meat reviews the essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.

The book is split into three main sections. Part one analyses the scientific basis of meat quality attributes. New chapters in this section cover pre- and post-slaughter inputs affecting meat quality; important flavors precursors impacting on the sensory characteristics of meat and measurable biomarkers linked to meat quality from different production systems amongst others. The second section looks at how meat quality can be measured, with coverage of advances in measuring the sensory aspects of meat and spectroscopic approaches to on-line monitoring of meat quality. The final section looks at new techniques to improve the quality of meat with new chapters on genomic approaches to improving quality of meat and high pressure processing of meat to enhance eating quality.

With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat will continue to be a standard reference for those industrialists and academics interested in optimizing meat quality.

  • Brings together top researchers in the field to provide a comprehensive overview of recent technological advances in improving meat quality
  • Builds on the success of the first edition, but fully revised throughout, with a number of new chapters, bringing it completely up to date
  • Both editors are extremely well respected in the field and Joe Kerry is Associate Editor of the journal Meat Science (published by Elsevier) which is the largest journal in the world within the area

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