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Muscle Foods pp 296-332 | Cite as

Quality Characteristics

  • Rhonda K. Miller

Abstract

Quality characteristics of muscle foods are influenced by muscle structure, chemical composition, chemical environment, interaction of chemical constituents, postmortem changes in muscle tissues, stress and preslaughter effects, product handling, processing and storage, microbiological numbers and populations, and meat cookery. Whereas muscle food quality is influenced by the physical characteristics of the muscle, quality is product-specific and is actually a measurement of acceptability by the consumer. This chapter will concentrate on the quality factors of muscle foods that are related to sensory characteristics, the physiological mechanisms related to quality characteristics, and how to measure these quality characteristics.

Keywords

Quality Characteristic Meat Color Odor Evaluation Instron Universal Test Machine Meat Tenderness 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media Dordrecht 1994

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  • Rhonda K. Miller

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