The Science of Meat Quality

Meat Quality Science 

A comprehensive scientific reference examining the biological, biochemical, and technological factors that influence meat quality from muscle development to consumer consumption. The book explores the science behind tenderness, color, flavor, water-holding capacity, lipid oxidation, and food safety, while also providing laboratory methods used to evaluate meat quality traits. It bridges animal science, meat science, and food technology to provide a complete understanding of how high-quality meat products are produced.

Key Features

• Comprehensive coverage of meat quality science
• Explains muscle growth, development, and physiology
• Covers postmortem muscle biochemistry
• Discusses tenderness development and evaluation
• Examines water-holding capacity and juiciness
• Reviews meat color formation and stability
• Covers lipid oxidation and shelf-life factors
• Discusses flavor development and sensory analysis
• Includes food safety and prevention of foodborne illness
• Provides laboratory methods for measuring meat quality traits
• Useful for animal scientists, meat scientists, food technologists, and industry professionals