The Science of Meat Quality

Meat has been a long sought–after source of nutrients in human diets. Its nutrient–dense composition of protein, fats, vitamins, and minerals makes it an integral part of healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end–product–use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism, and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water–holding capacity, lipid oxidation, and color in meat products. The final chapters discuss producing a good–tasting end product from preparing meat to preventing food–borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.

Contributors xv Chapter 1 Growth of Muscle from the Myoblast toWhole Muscle 1 Terry Brandebourg Chapter 2 Animal Growth and Empty Body Composition 29 Michael Dikeman Chapter 3 Muscle Structure and Cytoskeletal Proteins 49 Chris R. Kerth Chapter 4 Muscle Metabolism and Contraction 65 Chris R. Kerth Chapter 5 Converting Muscle to Meat: The Physiology of Rigor 79 Kirk W. Braden Chapter 6 Meat Tenderness 99 Chris R. Kerth Chapter 7 Water–Holding Capacity of Meat 119 Jason K. Apple and Janeal W.S. Yancey Chapter 8 Lipids and Lipid Oxidation 147 Kyle Willian Chapter 9 Meat Color 177 Richard Mancini Chapter 10 Meat Cookery 199 Clinton Rowe and Chris R. Kerth Chapter 12 Untrained Sensory Panels 215 Patricia C. Curtis Chapter 13 Consumer Sensory Panels 233 Ryan Cox Chapter 14 Preventing Foodborne Illness 249 Michael A. Davis Index 283 A color plate section is located between pages 192 and 193.

Chris R. Kerth is Associate Professor of Meat Science and Muscle Biology in the Department of Animal Science at Texas A&M University, USA.