Red meat science and production. Volume 2, Intrinsic meat character / Joseph William Holloway, Jianping Wu.
Holloway, Joseph William.; Wu, Jianping.
2019
TS1955
Available Online

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Title Red meat science and production. Volume 2, Intrinsic meat character / Joseph William Holloway, Jianping Wu.
Author Holloway, Joseph William.
ISBN 9789811378607 (electronic book)
9811378606 (electronic book)
9789811378591
DOI https://doi.org/10.1007/978-981-13-7
Imprint Singapore : Springer, 2019.
Language English
Description 1 online resource (316 pages)
Other Standard Identifiers 10.1007/978-981-13-7
Call Number TS1955
Dewey Decimal Classification 338.4/766492
Summary This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Wu, Jianping.
Available in Other Form Red Meat Science and Production : Volume 2. Intrinsic Meat Character
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
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Intro; Preface; Introduction; Contents; Chapter 1: The Red Meat Consumer; Chapter 2: Intrinsic Quality Factors: Carcass Quality Grading Systems; 2.1 Major Global Beef Grading Systems; 2.1.1 USDA Quality Grade; 2.1.1.1 Physiological Age; 2.1.1.2 Marbling; 2.1.1.3 Physiological Age x Marbling Interaction; 2.1.1.4 Degree of Success; 2.1.1.5 Relation to Tenderness; 2.1.2 Meat Standards Australia; 2.1.3 Wagyu Carcass Grading System; 2.1.4 Modeling Beef Quality; Chapter 3: Aroma Intrinsic Character; 3.1 Consumer Preferences; 3.2 Science; 3.3 Production System Elements (Critical Control Points)

Chapter 4: Visual Intrinsic Character4.1 Portion Size; 4.2 Lean Color; 4.2.1 Consumer Preferences; 4.2.2 Real-Time Objective Measurement; 4.2.3 Science; 4.2.3.1 Association with Texture and Water Content; 4.2.3.2 Myoglobin Oxidation; 4.2.3.3 Variation Among Muscles; 4.2.4 Production System Elements (Critical Control Points); 4.2.4.1 Pre-harvest Strategies; 4.2.4.1.1 Animal Genetics; 4.2.4.1.2 Animal Growth Pattern; 4.2.4.1.3 Animal Diet; 4.2.4.1.4 Animal Management; 4.2.4.2 Postharvest Strategies; 4.2.4.2.1 Stunning Method; 4.2.4.2.2 Aging; 4.2.4.2.3 Muscle Profiling

4.2.4.2.4 Modified Atmosphere Packaging (MAP)4.2.4.3 Color of Cooked Red Meat; 4.3 Fat; 4.3.1 Fat Color; 4.3.2 Fat Distribution in Cuts; 4.3.3 Firmness of Fat; Chapter 5: Tenderness Intrinsic Character; 5.1 Consumer Preferences; 5.2 Estimation Methods; 5.2.1 Real-Time Measurement; 5.2.2 Beef Biomarkers; 5.3 Science; 5.3.1 The Sarcomere; 5.3.1.1 Sarcomere Length; 5.3.2 Rigor Mortis; 5.3.3 Proteomics and Meat Tenderness; 5.3.4 Muscle to Meat Conversion; 5.3.5 Proteolysis Post-Slaughter: The Basis of Aging; 5.3.6 Postmortem Glycogen Metabolism and pHu

5.3.7 Heat Shock Proteins and Postmortem Proteolysis5.3.7.1 Heat Shock Proteins and Ultimate pH; 5.3.8 Muscle Fiber Type; 5.3.9 Connective Tissue; 5.3.10 Intramuscular Fat; 5.3.11 Interactions; 5.4 Production System Elements (Critical Control Points); 5.4.1 Premortem Management; 5.4.1.1 Animal Genetics; 5.4.1.1.1 Cattle Specie Differences; 5.4.1.1.2 Zebu Genetics; 5.4.1.1.3 European Continental and Asian Beef Breeds; 5.4.1.1.4 Dairy Beef; 5.4.1.1.5 African Tropically Adapted Beef Breeds; 5.4.1.1.6 Heat Shock Proteins; 5.4.1.1.7 Gene Markers for Protein Turnover; 5.4.1.4.7 Growth Pattern and Individual Muscles

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