New Aspects of Meat Quality

<p>1. Introduction</p> <p>Part I: Developments in Our Understanding the Association Between Muscle Structure and the Basic Eating Qualities of Cooked Meat<br>2. Muscle Structure, Proteins, and Meat Quality<br>3. Myogenesis and Muscle Growth and Meat Quality<br>4. Perimortal Muscle Metabolism and its Effects on Meat Quality<br>5. What’s New in Meat Oxidation?<br>6. Current Developments in Fundamental and Applied Aspects of Meat Color<br>7. Advances in the Understanding and Measurement of Meat Texture<br>8. Developments in Our Understanding of Water-Holding Capacity in Meat<br>9. Current Challenges in Enhancing the Microbiological Safety of Raw Meat<br>10. Quality Assurance Schemes in Major Beef-Producing Countries</p> <p>Part II: New Techniques for Measuring, Predicting and Producing Meat Quality, and How They Help us Minimize Variability in Eating Quality and/or Maximize Value<br>11. Transcriptomics of Meat Quality<br>12. Gene and Protein Expression as a Tool to Explain/Predict Meat (and Fish) Quality<br>13. NMR Spectroscopy and NMR Metabolomics in Relation to Meat Quality<br>14. X-ray Contrast Tomography and Raman Spectroscopy Methods Show Heat-Induced Changes in Meat<br>15. Cooking and Novel Postmortem Treatments to Improve Meat Texture<br>16. New Sources of Animal Proteins: Cultured Meat<br>17. New Sources of Animal Proteins: Edible Insects</p> <p>Part III: The Current Qualities of Consumer and Public Perceptions; What is Sustainable, Ethical, Desirable and Healthy<br>18. Meat Nutritive Value and Human Health<br>19. Meat and Cancer Evidence for and Against<br>20. Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat Quality<br>21. Fundamentals of Animal Welfare in Meat Animals and Consumer Attitudes to Animal Welfare<br>22. How to Work With Large Meat Buyers to Improve Animal Welfare<br>23. Veterinary Drug Residues in Meat-Related Edible Tissues<br>24. Specific Veterinary Drug Residues of Concern in Meat Production<br>25. Ethics of Meat Production and Its Relation to Perceived Meat Quality<br>26. Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility<br>27. Sensory Perceptions and New Consumer Attitudes to Meat</p>