{PDF} Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies (Woodhead Publishing in Food Science, Technology and Nutrition) Joseph Kerry, D.A. Ledward


A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions.

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