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 to 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.Content:
Chapter 1 Growth of Muscle from the Myoblast to Whole Muscle (pages 1–27): Terry Brandebourg
Chapter 2 Animal Growth and Empty Body Composition (pages 29–48): Michael Dikeman
Chapter 3 Muscle Structure and Cytoskeletal Proteins (pages 49–64): Chris R. Kerth
Chapter 4 Muscle Metabolism and Contraction (pages 65–78): Chris R. Kerth
Chapter 5 Converting Muscle to Meat: The Physiology of Rigor (pages 79–97): Kirk W. Braden
Chapter 6 Meat Tenderness (pages 99–117): Chris R. Kerth
Chapter 7 Water?Holding Capacity of Meat (pages 119–145): Jason K. Apple and Janeal W.S. Yancey
Chapter 8 Lipids and Lipid Oxidation (pages 147–175): Kyle Willian
Chapter 9 Meat Color (pages 177–198): Richard Mancini
Chapter 10 Meat Cookery (pages 199–205): Clinton Rowe and Chris R. Kerth
Chapter 11 Trained Sensory Panels (pages 207–213): Christy L. Bratcher
Chapter 12 Untrained Sensory Panels (pages 215–231): Patricia C. Curtis
Chapter 13 Consumer Sensory Panels (pages 233–248): Ryan Cox
Chapter 14 Preventing Foodborne Illness (pages 249–282): Michael A. Davis