Quality Attributes of Muscle Foods

  • Youling L. Xiong
  • Ho Chi-Tang
  • Fereidoon Shahidi

Table of contents

  1. Front Matter
    Pages i-ix
  2. Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi
    Pages 1-10
  3. O. A. Young, T. J. Braggins, J. West, G. A. Lane
    Pages 11-29
  4. Sharon L. Melton
    Pages 31-44
  5. R. G. Ackman, T. A. Gill, X. L. Xu
    Pages 45-59
  6. Byeong-Dae Choi, Seok-Joong Kang, Yeong-Lae Ha, Robert G. Ackman
    Pages 61-71
  7. K. W. McMillin, N. Y. Huang, C. P. Ho, B. S. Smith
    Pages 73-93
  8. Sharon L. Melton
    Pages 115-133
  9. Jennifer J. Jamora, Ki Soon Rhee
    Pages 135-145
  10. Jennifer M. Ames, Michelle M. Sutherland
    Pages 147-157
  11. Linda J. Farmer, Terence D. J. Hagan, Omiros Paraskevas
    Pages 159-172
  12. Chao-Ying Tai, Jun Yang, Chi-Tang Ho
    Pages 173-190
  13. Cesarettin Alasalvar, Peter C. Quantick, John M. Grigor
    Pages 211-218
  14. R. J. McCormick, A. L. Phillips
    Pages 219-227
  15. Elisabeth Huff-Lonergan, Steven M. Lonergan
    Pages 229-251
  16. Amaral Sequeira-Munoz, Isaac N. A. Ashie, Benjamin K. Simpson
    Pages 253-268
  17. Ayla Soyer, Herbert O. Hultin
    Pages 269-276
  18. Riëtte L. J. M. van Laack
    Pages 309-318
  19. Phyllis J. Shand
    Pages 335-352
  20. F. Lefèvre, J. Culioli, S. Joandel-Monier, A. Ouali
    Pages 365-391
  21. Jae W. Park, Jirawat Yongsawatdigul
    Pages 421-429
  22. Back Matter
    Pages 431-433

About this book


A major challenge for the meat and seafood industries continues to be that of pro­ ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im­ parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.


Oxidation Seafood Thiamine Vitamin biochemistry enzymes proteins soy tea

Editors and affiliations

  • Youling L. Xiong
    • 1
  • Ho Chi-Tang
    • 2
  • Fereidoon Shahidi
    • 3
  1. 1.University of KentuckyLexingtonUSA
  2. 2.The State University of New JerseyRutgers New BrunswickUSA
  3. 3.Memorial University of NewfoundlandSt. John’sCanada

Bibliographic information

  • DOI
  • Copyright Information Kluwer Academic / Plenum Publishers 1999
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7144-1
  • Online ISBN 978-1-4615-4731-0
  • Buy this book on publisher's site