Description - Research Advances in the Quality of Meat and Meat Products by Fidel Toldra
The field of Agricultural and Food Chemistry is very wide and covers very different areas. This book is intended to provide a sample of the latest research advances in the area of meat and meat products. The production and consumption of meat and meat products is of tremendous importance in most industrialized countries. Recently, and especially after the BSE scare, more emphasis is given to research on quality rather than quantity. This book consists of 18 chapters, written by outstanding worldwide scientists carrying out high level research in their respective disciplines. The topics addressed in this book include recent instrumentation for the prediction of meat quality, new developments in technologies such as biotechnology and feed technology, for the enhancement of nutritional and sensory quality of meat, and the use of microbial starters, enzymes and peptides for the improvement of the quality of fermented meat products and dry-cured meat products.
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