Quality Attributes of Muscle Foods by Youling L. XiongQuality Attributes of Muscle Foods by Youling L. Xiong

Quality Attributes of Muscle Foods

EditorYouling L. Xiong

Hardcover | June 30, 1999

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The purpose of this symposium is to address recent advances in muscle food research with emphasis on the physiochemical and biochemical characteristics of the major muscle food components, including proteins, enzymes, lipids, pigments, and flavor compounds. It contains a comprehensive discussion, by a group of the world's leading researchers, of the quality attributes of muscle foods (red meats, poultry, and aquatic species), particularly the product texture, functionality, color, and flavor, as related to their production, processing, and storage.
Title:Quality Attributes of Muscle FoodsFormat:HardcoverDimensions:442 pages, 10 × 7.01 × 0.01 inPublished:June 30, 1999Publisher:Springer USLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0306461161

ISBN - 13:9780306461163

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Table of Contents

1. Quality Characteristics of Muscle Foods: An Overview; Y.L. Xiong, et al. Section 1: Dietary and Processing Strategies to Improve Meat Color and Flavor. 2. Animal Production Origins of Some Meat Color and Flavor Attributes; O.A. Young, et al. 3. Vitamin E: Efefct on Meat Color and Flavor; S.L. Melton. 4. The High Energy Diet for Salmon: Effect of Fat on Muscle Quality; R.G. Ackman, et al. 5. Accumulation of Conjugated Linoleic Acid (CLA) In Tissues of Fish Fed Diets Containing Various Levels of CLA; B.-D. Choi, et al. 6. Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere Packaging; K.W. McMillin, et al. 7. Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Ingredients;K.S. Rhee, et al. Section 2: Indigenous and Process-Generated Meat Flavors. 8. Current Status of Meat Flavor; S.L. Melton. 9. Flavor of Lamb and Mutton; J.J. Jamora, K.S. Rhee. 10. Effect of Castration and Slaughter Age on the Flavor of Sheepmeat; J.M. Ames, M.M. Sutherland. 11. Role of Selected Precursors in Meat Flavor Formation; L.J. Farmer, et al. 12. Effect of Thiamin Oxidation on Thermal Formation of Meaty Aroma Compounds; C.-Y. Tai, et al. 13. Quality Attributes of Muscle Foods as Affected by Nitrite and Nitrite-Free Curing; R.B. Pegg, F. Shahidi. 14. Effect of Cooking on Consumers' Perceptions of Mackerel (Scomber scombrus) of Poor Quality; C. Alasalvar, et al. Section 3: Muscle Protein Biochemistry and Meat Quality. 15. Muscle Extracellular Matrix: Role in Growth, Development and Meat Tenderness;R.J. McCormick, A.L. Phillips. 16. Postmorten Mechanisms of Meat Tenderizatin: The Roles of the Structural Proteins and the Calpain System; E. Huff-Lonergan, S.M. Lonergan. 17. Controlling Endogenous Enzyme Activity in Seafood; A. Sequeira-Munoz, et al. 18. Oxidation of Fish Sarcoplasmic Reticular Lipids and Proteins; A. Soyer. 19. Association of Malonaldehyde with Myosin and Subfragment 1; A.J. King, S. Li. 20. Monoclonal Antibodies Against Heat-Treated Muscle Proteins for Species Identification and End-Point Temperature Determination in Cooked Meats; Y.-H.P. Hsieh, et al. Section 4: Muscle Protein Functionality and Meat Product Quality. 21. The Role of Proteins in Water-Holding Capacity of Meat; R.L.J.M. van Laack. 22. Phosphate-Mediated Water Uptake, Swelling, and Functionality of the Myofibril Architecture; Y.L. Xiong. 23. Water Immobilization in Low-Fat Meat Batters; P.J. Shand. 24. Advances in Determining Meat Emulsion Stability; S. Barbut. 25. Muscle Polymorphism and Gelling Properties of Myofibrillar Proteins from Poultry, Mammals and Fish; F. Lefvre. 26. Effect of Cathepsins B, L, L-like and Calpain on the Protein Degradation of Surimi; S.-T. Jiang, G.-H. Chen. 27. The Role of Endogenous Proteases in Gel-Weakening of Beef Heart Surimi; B. Wang, Y.L. Xiong. 28. Gelation Properties of Fish Proteins Under Ohmic Heating; J.W. Park, J. Yongsawatdigul. Index.