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Muscle Proteins

Applied Food Protein Chemistry, 2014, p.361-392

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Title:
Muscle Proteins
Author: Kang, Iksoon ; Singh, Pranjal
Ustunol, Zeynep
Subjects: aging ; animal processing ; BRICS ; consumption ; hot boning ; meat quality ; tenderness ; world livestock
Is Part Of: Applied Food Protein Chemistry, 2014, p.361-392
Description: Animal protein has been in the human diet from generations. Over the last few decades, the demand for animal proteins has largely increased since families moved from extreme poverty to the middle class, in addition to the increase in the world population that is expected to reach 9.2 billion by the year 2075. Both production and consumption of muscle foods subsequently evolved from small production for local markets to commercial operation for world markets. Animal muscles are converted to meat through a series of post‐mortem changes after slaughter. The overall quality of muscle foods is primarily influenced by physical and biochemical modifications during the post‐mortem period and the handling of live animals prior to slaughter. As muscle foods have to be processed in one way or another, prior to consumption, it will be important to understand how animal meats are produced and how their product quality is affected.
Publisher: Chichester, UK: John Wiley & Sons, Ltd
Language: English
Identifier: ISBN: 111994449X
ISBN: 9781119944492
EISBN: 1118860586
EISBN: 9781118860588
DOI: 10.1002/9781118860588.ch14
Source: Ebook Central Academic Complete

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