New Aspects of Meat Quality

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Meat Quality Aspects, Second Edition continues to be the leading source of scientific information for what constitutes meat quality in the minds of consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, waterholding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range and ethical meat production and the desirability of genetically modified organisms amongst others. The book is divided into sections for comprehensive coverage of the developments in our understanding of how muscle structure affects the eating qualities of cooked meat, techniques for measuring, predicting and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, what is sustainable, ethical, desirable and healthy in meat production and consumption.