Molecular Strategies for Improving the Quality of Muscle Food Products

  • Arthur M. Spanier
  • Peter B. Johnsen


The flavor quality of muscle foods is dependent upon several key premortem factors such as an animal’s age, breed, sex, and nutritional status. While these factors are all involved in the development of the final flavor of a food, additional textural and flavor changes develop both during the period of postmortem aging (Koohmaraie et al. 1988; Ouali 1990) and during cooking and storage of the food (Etherington, Taylor, and Dansfield 1987; Kato and Nishimura 1987; Ouali et al. 1987; Spanier, Edwards, and Dupuy 1988; St. Angelo et al. 1987, 1988).


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© Van Nostrand Reinhold 1992

Authors and Affiliations

  • Arthur M. Spanier
  • Peter B. Johnsen

There are no affiliations available

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