The chemistry of muscle-based foods
著者
書誌事項
The chemistry of muscle-based foods
（Special publication / Royal Society of Chemistry, no. 106）
Royal Society of Chemistry, c1992
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注記
"The proceedings of a symposium organized jointly by the Food Chemistry Group of the Royal Society of Chemistry and the Society of Chemical Industry Meat Panel, the Queen's University of Belfast, 9-11 September 1991."--T.p. verso
Includes bibliographical references and index
内容説明・目次
内容説明
This book presents the current knowledge on the contributions of chemistry to the production, processing and marketability of all muscle-based foods. It is divided into four discrete sections covering Production Factors; Conversion of Muscle to Meat; Chemistry of Meat; and Chemistry of New and Existing Technologies. The first section covers the actual growth and development of the animals which ultimately end up as muscle-based foods, while the second deals with the conversion of living muscle into food. The biochemistry of the multitude of changes taking place when living muscle become meat, fish or poultry flesh is discussed and the implications regarding quality are assessed. In this area animal welfare considerations, which are of paramount importance, are taken into account. The third section sets out our current understanding of the chemistry of muscle-based foods and its relationships to nutritional and perceived eating quality, including texture, flavour (both fresh and oxidised) and colour. The final section presents the chemistry underlying both new and existing technologies, including surimi production, curing, ultrasonics, high pressure processing and irradiation. The Chemistry of Muscle-based Foods will be a valuable reference source for researchers, students, lecturers, technologists and quality assurance people, as well as for animal welfare groups.
目次
- Part 1 Production factors: effects of production factors on meat quality in pigs, J.D. Wood, et al
- production factors - beef, K.J. McCracken
- factors influencing poultry meat quality, J.M. Jones. Part 2 Conversion of muscle into food: conversion of muscle into meat - biochemistry, R.A. Lawrie
- lean meat, animal welfare, and meat quality, B.W. Moss. Part 3 Chemistry of raw and cooked products: structural aspects of raw meat, N.F.S. Gault
- structural aspects of cooked meat, T.J. Sims and A.J. Bailey
- colour of raw and cooked meat, D.A. Ledward
- oxidative flavour changes in meats - their origin and prevention, J.I. Gray and R.L. Crackel
- meat flavours, L.J. Farmer
- meat iron bioavailability - chemical and nutritional considerations, R.J. Neale
- chemistry of lipids, J.B. Rossell
- structural aspects of processed meat, D.F. Lewis
- lipids - nutritional aspects, R.C. Cottrell. Part 4 Chemistry of new and existing technologies: surimi from fish, I.M. Mackie
- red meat and poultry surimi, M.K. Knight
- cured meat products and their oxidative stability, L.H. Skibsted
- high intensity ultrasonics, R.T. Roberts
- high pressure, D.E. Johnston
- irradiation of meat and poultry, M.H. Stevenson.
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