Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat Processing: Improving Quality reviews the latest research on what defines and determines meat quality, and how it can be maintained or improved during processing.

After an analysis of what defines the quality of meat, Part 1 considers the various aspects of meat quality. It includes chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat, and the factors determining quality attributes such as color and flavor. Part 2 then discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also covers both sensory analysis and instrumental methods, including on-line monitoring and microbiological analysis. The final part of the book reviews the range of new processing techniques that have been deployed at various stages in the supply chain.

With its detailed and comprehensive coverage of what defines and determines meat quality, Meat Processing will be a standard reference for all those involved in the meat industry and meat research.

Table of Contents:
1 Introduction

2 Defining Meat Quality
T. Becker, University of Hohenheim, Germany
Introduction: what is quality?
Consumer perceptions of quality
Supplier perceptions of quality
Combining consumer and supplier perceptions: the quality circle
Regulatory definitions of quality
Improving meat and meat product quality
References

Part 1 Analysing Meat Quality

3 Factors Affecting the Quality of Raw Meat
R. K. Miller, Texas A & M University, USA
Introduction
Quality, meat composition and structure
Breed and genetic effects on meat quality
Dietary influences on meat quality
Rearing and meat quality
Slaughtering and meat quality
Other influences on meat quality
Summary: ensuring consistency in raw meat quality
Future trends
Sources of further information and advice
References

4 The Nutritional Quality of Meat
J. Higgs, Food to Fit; and B. Mulvihill, The National Food Centre, Ireland
Introduction
Meat and cancer
Meat, fat content and disease
Fatty acids in meat
Protein in meat
Meat as a functional food
Meat and micronutrients
Future trends
Conclusion
References

5 Lipid-derived Flavours in Meat Products
F. Shahidi, Memorial University of Newfoundland, Canada
Introduction
The role of lipids in generating meaty flavours
Lipid autoxidation and meat flavour deterioration
The effect of ingredients on the flavour quality of meat
The evaluation of aroma compounds and flavour quality
Summary
References

6 Modelling Colour Stability in Meat
M. Jakobsen and G. Bertelsen, Royal Veterinary and Agricultural University, Denmark
Introduction
External factors affecting colour stability during packaging and storage
Modelling dynamic changes in headspace composition
Modelling in practice: fresh beef
Modelling in practice: cured ham
Internal factors affecting colour stability
Validation of models
Future trends
References

7 Maximising Texture Quality in Meat
D. Troy, The National Food Centre, Ireland
Introduction
Pre-slaughter influences on texture
Post-slaughter influences on texture
Measuring meat texture
Future trends
Sources of further information and advice
References

Part 2 Measuring Quality

8 Quality Indicators for Raw Meat
M. D. Aaslyng, Danish Meat Research Institute, Denmark
Introduction
Technological quality
Eating quality
Determining eating quality
Sampling procedures
Future trends
Acknowledgement
References

9 Sensory Analysis of Meat
G. R. Nute, University of Bristol, UK
Introduction
The sensory panel
Sensory tests
Category scales
Sensory profile methods and comparisons with instrumental measurements
Comparisons between countries
Conclusions
References

10 On-line Monitoring of Meat Quality
H. J. Swatland, University of Guelph, Canada
Introduction
Measuring electrical impedance
Measuring pH
Analysing meat properties using NIR spectrophotometry
Measuring meat colour and other properties
Water-holding capacity
Sarcomere length
Connective tissue
Marbling and fat content
Meat flavour
Boar taint
Emulsions
Measuring changes during cooking
Conclusions
Sources of further information and advice
References

11 Methods for the Microbiological Examination of Meat and Meat Products
J. Corry, University of Bristol, UK
Introduction
Sampling
Microbiological methods
Quality assurance
Microbiological specifications
Future trends
Sources of further information and advice
References

Part 3 New Techniques for Improving Quality

12 Modelling Beef Cattle Production to Improve Quality
K. G. Rickert, University of Queensland, Australia
Introduction
Elements of beef cattle production
Challenges for modellers
Simple model of herd structure
Future developments
References

13 New Developments in Decontaminating Raw Meat
C. James, Food Refrigeration and Process Engineering Research Centre (FRPERC), University of Bristol, UK
Introduction
Current decontamination techniques and their limitations
Washing
The use of chemicals
New methods: steam
Other new methods
Future trends
References

14 Automated Meat Processing
K. B. Madsen and J. U. Nielsen, Danish Meat Research Institute, Denmark
Introduction
Current developments in robotics in the meat industry
Automation in pig slaughtering
Case study: the evisceration process
Automation of secondary processes
Future trends
References and further reading

15 New Developments in the Chilling and Freezing of Meat
S. J. James, Food Refrigeration and Process Engineering Research Centre (FRPERC), University of Bristol, UK
Introduction
The impact of chilling and freezing on texture
The impact of chilling and freezing on colour
The impact of chilling and freezing on drip loss and evaporative weight loss
The cold chain
Temperature monitoring
Optimising the design and operation of meat refrigeration
Sources of further information and advice
References

16 High Pressure Processing of Meat
J. Culioli, INRA; and M. de Lamballerie-Anton, ENITIAA, France
Introduction: the principles of high pressure (HP) processing
The effect of HP on food components
Effects on meat structure
Effects on enzyme release and activity
Effects on texture and colour
Effects on lipid oxidation
Effects on functional properties of meat proteins
Effects on microflora
Current applications and future developments
Conclusions
References

17 Processing and Quality Control of Restructured Meat
P. Sheard, University of Bristol, UK
Introduction
Product manufacture
Factors affecting product quality: temperature, ice content, particle size and mechanical properties
Factors affecting product quality: protein solubility and related factors
Factors affecting product quality: cooking distortion
Sensory and consumer testing
Future trends
Sources of further information and advice
References

18 Quality Control of Fermented Meat Products
D. Demeyer, Gent University, Belgium; and L. Stahnke, Technical University of Denmark
Introduction: the product
The quality concept
Sensory quality and its measurement
Appearance and colour: measurement and development
Texture: measurement and development
Flavour: measurement and development
Taste and aroma: measurement and development
The control and improvement of quality
Future trends in quality development

19 The Fat Content of Meat and Meat Products
A. P. Moloney, The National Food Centre, Ireland
Introduction
Fat and the consumer
The fat content of meat
Animal effects on the fat content and composition of meat
Dietary effects on the fat content and composition of meat
Future trends
Sources of information and advice
References

20 Quality Control of Low-fat Meat Products
J. F. Kerry, University College Cork, Ireland
Introduction
The influence of fat on product quality
Current trends in product development
Techniques for fat reduction in processed meats
Functional ingredients used in low fat meat products
Other factors influencing product quality
Future trends
Sources of further information and advice
References

21 Packaging
J. P. Kerry, University College Cork, Ireland
Introduction
The use of modified atmosphere packaging (MAP)
Developments in MAP systems
Active packaging
Future trends
Sources of further information and advice
References