Technology Of Muscle Foods

Eating quality of meat is significantly influenced by postmortem handling and processing of animal carcasses and muscles. Several approaches have been attempted by the researchers world over in order to protect and improve the quality of meat and meat products. The present book is a compilation of updated information on selected topics of current interest in meat processing. Approaches on production of wholesome meat and decontamination of meat include carcass/meat handling practices, HACCP system, source of microbial contamination and different methods of decontamination. These aspects as well as policy on hygiene and sanitation are lucidly presented in the first two chapters. The third chapter presents a brief account of pro-biotics and pre-biotics in cooked meat products highlighting the role of lactic acid bacteria and beneficial effects of pre-biotics. Among the eating quality attributes, the tenderness quality of meat is given the prime importance by the consumers. Tenderization of meat is the most sought after approach in improving the texture quality of meat the world over. Several approaches such as physical methods, use of GRAS chemicals, plant extracts and enzymatic hydrolysis of muscle proteins for tenderization of are described in chapter 4. Nano- technology, a recent approach applied in processing of meat, is presented in chapter 5. This chapter includes nano-sensors for identifying pathogens in muscle foods, nano-tools for biosafety and SWOT analysis of nano-technology. Radiation processing of meat is primarily done for eliminating pathogenic and spoilage microorganisms in meats. Effects of irradiation on shelf life extension and changes in nutrients, consumer acceptance of irradiated meat and meat products, prospects of commercialization and legal aspects are very well dealt with in chapter 6. Several heat-and -eat and ready -to- eat type of products are developed from comminuted meats including non-meat ingredients as extenders / binders / fillers in order to improve the product quality and reduce the product cost. Different methods of comminution, microbiological aspects of comminuted meats, preparation and quality evaluation of products such as intermediate moisture foods, enrobed meat products, meat analogues and designer meat products are covered in chapters 7 and 8. Preservation of nutrients in meat is possible by ancient process like fermentation especially by using lactic acid bacteria. Ecology of fermented meats, molecular characterization of isolated strains of bacteria etc are discussed in chapter 9. Pasteurization and sterilization are generally used thermal processing methods to inactivate undesirable enzyme activity and eliminate / minimize both spoilage and pathogenic organisms. Different methods of heat application, canning, retort pouch processing including recent approaches such as extrusion cooking, microwave cooking and ohmic heating are described in chapter 10. Animal processing for meat produces over 50% of live weight as byproducts. Recovery of valuable nutrients and enzymes help improve plant economy besides minimizing the environmental pollution caused by their disposal. A brief account of different methods of processing of byproducts and recovery of high value biomolecules is presented in the last chapter. The updated information compiled on these selected topics is intended to be a valuable guide to researchers, students, teachers and meat processors.

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