Abstract
Muscle foods, which include fresh and further processed products made from the flesh and or-gans of domestic and nondomestic mammalians, poultry, and fish, are important dietary sources of high-quality proteins, essential fatty acids, certain vitamins and various minerals. The palatability of meat and meat products, and ultimately, their acceptability to the consumer, are dictated by the product quality factors, i.e., color, flavor, tenderness, juiciness, and texture, which can be affected by the handling, processing, and storage conditions. To enhance the quality characteristics of muscle foods, various antemortem and postmortem strategies have been developed in recent years through the manipulation of the chemical and physical interactions of muscle constituents and meat ingredients. This introductory chapter provides an overview of the various muscle food quality factors and highlights some of the important advances in this research field
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Xiong, Y.L., Ho, CT., Shahidi, F. (1999). Quality Characteristics of Muscle Foods. In: Xiong, Y.L., Chi-Tang, H., Shahidi, F. (eds) Quality Attributes of Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4731-0_1
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DOI: https://doi.org/10.1007/978-1-4615-4731-0_1
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