The science of meat quality / edited by Chris R. Kerth.

Format:

Book

Contributor:

Kerth, Chris R.

Language:

English

Subjects (All):

Meat--Quality.

Meat.

Meat industry and trade--Quality control.

Meat industry and trade.

Physical Description:

1 online resource (315 p.)

Edition:

1st ed.

Place of Publication:

Ames, Iowa : Wiley-Blackwell, 2013.

Language Note:

English

Summary:

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle developmen

Contents:

The Science of Meat Quality; Contents; Contributors; Chapter 1 Growth of Muscle from the Myoblast to Whole Muscle; Introduction; Overview of Skeletal Muscle Development; Types of Muscle; Structure of Muscle; Organization of Whole Muscle; Fiber-Type Development; Hyperplasia (Prenatal Muscle Development); Overview; Embryogenesis of Muscle; Myogenesis; Biphasic Fiber Formation; Hypertrophy (Postnatal Muscle Development); Satellite Cells; Protein Turnover; Protein Synthesis; Protein Degradation; Muscle Cell Culture; Basic Concepts of Cell Culture

Culture of Established Muscle Cell Lines-Murine C2C12 MyoblastsPropagation; Subculturing; Cell Quantification; Induction of Differentiation and Fusion; Cryopreservation; Thawing Cryopreserved Stocks; References; Chapter 2 Animal Growth and Empty Body Composition; Composition of the Empty Body from Birth to Harvest; Chemical Composition; Physical Separation; Magnetic Resonance Imaging; X-Ray Computed Tomography Scanning; Near-Infrared Reflectance; Total Body Electromagnetic Conductivity (TOBEC); Dual-Energy X-Ray Absorptiometry; Video Image Analysis; 40K Liquid Scintillation Counter

Dilution TechniquesUltrasound Technology; Specific Gravity; Carcass Yields of Closely Trimmed Retail Product or Fat-Free Lean; Summary; References; Chapter 3 Muscle Structure and Cytoskeletal Proteins; Introduction; Connective Tissue; Organizational Structure of Muscle; Muscle Cell Structure; Proteins of the Muscle; Contractile Proteins; Z-disk Protein; Gap Filaments; Intermediate Filaments; Costameric Proteins; Isolating Myofibrillar Proteins; Purifying Myofibrils; Procedure; Result; References; Chapter 4 Muscle Metabolism and Contraction; Introduction; Metabolism; Glycolysis

Oxidative PhosphorylationMuscle Contraction; Nerve Impulse; Relaxation; Muscle Fiber Types; Fiber Typing Procedure-Combined Stain for Identifying Muscle Fiber Types; Principle; Solutions; Staining Sequence for Bovine; Staining Sequence for Ovine; Staining Sequence for Porcine; Chemicals Needed for Staining Procedures; References; Chapter 5 Converting Muscle to Meat: The Physiology of Rigor; Introduction; Muscle Metabolism upon Exsanguination; Development of Meat Quality; Water-Holding Capacity; Meat Color; Aging and Tenderness; Antemortem Factors; Genetics; Stress and Diet; Postmortem Factors

Protein ProteolysisCalpains; Cathepsins; Muscle Ultrastructure; Temperature and Chilling; Electrical Stimulation; Analysis of Muscle pH; Taking the Measurement; Analysis of Sarcomere Length; Solutions; 0.1 M NaHPO4 Buffer at pH 7.2; 0.2 M Sucrose in 0.1 M NaHPO4 Buffer at pH 7.2; Preparation of Muscle for Laser Diffraction; Sarcomere Length Determination; References; Chapter 6 Meat Tenderness; Introduction; What is Tenderness?; Factors that Affect Tenderness; Sarcomere Contractile State; Myofibrillar Protein Degradation; Connective Tissue; Background Effect; Measuring Tenderness; Shear Force

Sarcomere Length

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on metadata supplied by the publisher and other sources.

ISBN:

9781118530726

1118530721

9781118530733

111853073X

9781299464544

1299464548

9781118530696

1118530691

OCLC:

843193399