Meat Processing: Improving Quality

by Joseph Kerry, David Ledward, J. Kerry

Overview

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.

Product Details

ISBN-13:	9780849315398
Publisher:	Taylor & Francis
Publication date:	10/15/2002
Pages:	350
Product dimensions:	6.40(w) x 9.30(h) x 1.40(d)

About the Author

Dr Joseph P. Kerry is head of the Food Packaging Research Group at University College Cork, Ireland. He is renowned for his research expertise in food packaging and in the processing of muscle and muscle-based foods.

Dr John F. Kerry is a Director and shareholder of Echo Ovens Ltd, Ireland. He is widely regarded for his work on value added Meats and related RTE processing technologies.

David A. Ledward is Emeritus Professor of Food Science at University of Reading and is the founding editor and Editor-in-Chief of the journal Meat Science.

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