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New Aspects of Meat Quality on Hardback
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New Aspects of Meat Quality

From Genes to Ethics
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Description

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

Author Biography:

Peter Purslow BSc, PhD is a Professor in Food Technology at University of Central Province of Buenos Aires, Argentina. He has previously worked in senior roles at the University of Guelph in Canada, including as the Head of the Food Science Department. He is one of the Associate Editors of Meat Science – the leading journal in the area, published by Elsevier.
Release date NZ
August 25th, 2022
Audience
  • Professional & Vocational
Contributor
  • Edited by Peter P. Purslow
Edition
2nd edition
Illustrations
Approx. 100 illustrations; Illustrations, unspecified
Pages
910
ISBN-13
9780323858793
Product ID
35653442

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