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Effect of Animal Production on Meat Quality

  • Conference paper
Quality of Fresh and Processed Foods

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 542))

Abstract

Until recently, improvements in the quality of meat products that reached the market place were largely the result of postharvest technologies. Extensive postharvest efforts have been implemented to improve or to control the tenderness, flavor and juiciness of muscle foods. Tenderness, flavor, and juiciness are the sensory attributes that make meat products palatable and are often the attributes which consumers consider when making their selection to purchase meat products.

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Authors and Affiliations

  1. Mention of trade names or companies does not constitute an implied warranty or endorsement by the USDA or the author. USDA, ARS, BARC-East, Beltsville, MD, 20705

    Morse B. Solomon

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  1. Morse B. Solomon
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  1. Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

    Fereidoon Shahidi

  2. Spanier Consulting, Rockville, Maryland

    Arthur M. Spanier

  3. Rutgers University, New Brunswick, New Jersey

    Chi-Tang Ho

  4. AgResearch Ltd., Hamilton, New Zealand

    Terry Braggins

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© 2004 Springer Science+Business Media New York

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Solomon, M.B. (2004). Effect of Animal Production on Meat Quality. In: Shahidi, F., Spanier, A.M., Ho, CT., Braggins, T. (eds) Quality of Fresh and Processed Foods. Advances in Experimental Medicine and Biology, vol 542. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9090-7_1

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  • DOI: https://doi.org/10.1007/978-1-4419-9090-7_1

  • Publisher Name: Springer, Boston, MA

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  • Online ISBN: 978-1-4419-9090-7

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