Quality Attributes of Muscle Foods

1. Quality Characteristics of Muscle Foods: An Overview; Y.L. Xiong, et al. Section 1: Dietary and Processing Strategies to Improve Meat Color and Flavor. 2. Animal Production Origins of Some Meat Color and Flavor Attributes; O.A. Young, et al. 3. Vitamin E: Efefct on Meat Color and Flavor; S.L. Melton. 4. The High Energy Diet for Salmon: Effect of Fat on Muscle Quality; R.G. Ackman, et al. 5. Accumulation of Conjugated Linoleic Acid (CLA) In Tissues of Fish Fed Diets Containing Various Levels of CLA; B.-D. Choi, et al. 6. Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere Packaging; K.W. McMillin, et al. 7. Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Ingredients;K.S. Rhee, et al. Section 2: Indigenous and Process-Generated Meat Flavors. 8. Current Status of Meat Flavor; S.L. Melton. 9. Flavor of Lamb and Mutton; J.J. Jamora, K.S. Rhee. 10. Effect of Castration and Slaughter Age on the Flavor of Sheepmeat; J.M. Ames, M.M. Sutherland. 11. Role of Selected Precursors in Meat Flavor Formation; L.J. Farmer, et al. 12. Effect of Thiamin Oxidation on Thermal Formation of Meaty Aroma Compounds; C.-Y. Tai, et al. 13. Quality Attributes of Muscle Foods as Affected by Nitrite and Nitrite-Free Curing; R.B. Pegg, F. Shahidi. 14. Effect of Cooking on Consumers' Perceptions of Mackerel (Scomber scombrus) of Poor Quality; C. Alasalvar, et al. Section 3: Muscle Protein Biochemistry and Meat Quality. 15. Muscle Extracellular Matrix: Role in Growth, Development and Meat Tenderness;R.J. McCormick, A.L. Phillips. 16. Postmorten Mechanisms of Meat Tenderizatin: The Roles of the Structural Proteins and the Calpain System; E. Huff-Lonergan, S.M. Lonergan. 17. Controlling Endogenous Enzyme Activity in Seafood; A. Sequeira-Munoz, et al. 18. Oxidation of Fish Sarcoplasmic Reticular Lipids and Proteins; A. Soyer. 19. Association of Malonaldehyde with Myosin and Subfragment 1; A.J. King, S. Li. 20. Monoclonal Antibodies Against Heat-Treated Muscle Proteins for Species Identification and End-Point Temperature Determination in Cooked Meats; Y.-H.P. Hsieh, et al. Section 4: Muscle Protein Functionality and Meat Product Quality. 21. The Role of Proteins in Water-Holding Capacity of Meat; R.L.J.M. van Laack. 22. Phosphate-Mediated Water Uptake, Swelling, and Functionality of the Myofibril Architecture; Y.L. Xiong. 23. Water Immobilization in Low-Fat Meat Batters; P.J. Shand. 24. Advances in Determining Meat Emulsion Stability; S. Barbut. 25. Muscle Polymorphism and Gelling Properties of Myofibrillar Proteins from Poultry, Mammals and Fish; F. Lefvre. 26. Effect of Cathepsins B, L, L-like and Calpain on the Protein Degradation of Surimi; S.-T. Jiang, G.-H. Chen. 27. The Role of Endogenous Proteases in Gel-Weakening of Beef Heart Surimi; B. Wang, Y.L. Xiong. 28. Gelation Properties of Fish Proteins Under Ohmic Heating; J.W. Park, J. Yongsawatdigul. Index.