The Chemistry of Muscle-Based Foods

This book presents the current knowledge on the contributions of chemistry to the production, processing and marketability of all muscle-based foods. It is divided into four discrete sections covering Production Factors; Conversion of Muscle to Meat; Chemistry of Meat; and Chemistry of New and Existing Technologies. The first section covers the actual growth and development of the animals which ultimately end up as muscle-based foods, while the second deals with the conversion of living muscle into food. The biochemistry of the multitude of changes taking place when living muscle become meat, fish or poultry flesh is discussed and the implications regarding quality are assessed. In this area animal welfare considerations, which are of paramount importance, are taken into account. The third section sets out our current understanding of the chemistry of muscle-based foods and its relationships to nutritional and perceived eating quality, including texture, flavour (both fresh and oxidised) and colour. The final section presents the chemistry underlying both new and existing technologies, including surimi production, curing, ultrasonics, high pressure processing and irradiation. The Chemistry of Muscle-based Foods will be a valuable reference source for researchers, students, lecturers, technologists and quality assurance people, as well as for animal welfare groups.