The Science of Meat Quality

This book provides an in-depth study of the development of quality meat products, from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation to specific aspects of meat. Providing the necessary tools to interpret information gleaned from quality experimentation, this book is an essential purchase for all animal and meat scientists concerned with the production of quality meat products.

Christopher Kerth is an Associate Professor of Animal Sciences at Auburn University in Alabama.

Chapter 1 – Muscle Cell Growth
Chapter 2 – Animal growth and empty body composition
Chapter 3 – Micro-anatomy and myofibrillar proteins
Chapter 4 – Muscle metabolism and contraction
Chapter 5 – Converting muscle to meat
Chapter 6 – Meat tenderness
Chapter 7 – Water-holding capacity
Chapter 8 – Lipids and lipid oxidation
Chapter 9 – Meat color
Chapter 10 – Meat cookery
Chapter 11 – Trained sensory panels
Chapter 12 – Untrained sensory panels
Chapter 13 – Consumer sensory panels
Chapter 14 – Preventing food borne illness

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The Science of Meat Quality

Summary

Author Biography

Table of Contents

Supplemental Materials