Titlebook: Quality Attributes of Muscle Foods; Youling L. Xiong,Ho Chi-Tang,Fereidoon Shahidi Book 1999 Springer Science+Business Media New York 1999

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Book 1999y. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.

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ceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.978-1-4613-7144-1978-1-4615-4731-0

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Quality Attributes of Muscle Foods as Affected by Nitrite and Nitrite-Free Curing,produced products with identical characteristics. The role of table salt in meat products and possible presence of spices and/or their extracts also deserves attention with respect to flavor stability of meats

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Vitamin E,reases the a-tocopherol level in fresh tissue to ≥3 μg/g and the fresh meat case-life by 1 to 2 days. The supplementation cost presently is borne by the cattle feeder, but for successful production of such beef, the retailers, who benefit the most by the increased case-life, must pay the price

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Association of Malonaldehyde with Rabbit Myosin Subfragment 1,sin. Accelerated lipid oxidation decreased myosin ATPase activity and caused conformational changes as measured by sulfhydryl content, protein bound malonaldehyde, tryptophan fluorescence, and 1-anilino-8-napthalenesulfonate fluorescence. There was a positive correlation between decreases in ATPase activity and increases in incubation time