* New areas where nutritional strategies can improve meat quality

Eric A. Decker and Cameron Faustman are the authors of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, published by Wiley.

Preface

vii

Acknowledgments

ix

Contributors

xi

PART I OXIDATIVE PROCESSES IN MUSCLE FOODS

1

(152)

Oxidation of Lipids in Muscle Foods: Fundamental and Applied Concerns

3

(22)

Frank J. Monahan

Mechanisms of Endogenous Skeletal Muscle Antioxidants: Chemical and Physical Aspects

25

(36)

Eric A. Decker

Stacy A. Livisay

Shengying Zhou

Antioxidant Activity of Carotenoids in Muscle Foods

61

(24)

Alan Mortensen

Leif H. Skibsted

Protein Oxidation and Implications for Muscle Food Quality

85

(28)

Youling L. Xiong

Oxidative Processes and Myoglobin

113

(22)

Michel Renerre

Potential Mechanisms by Which Vitamin E Improves Oxidative Stability of Myoglobin

135

(18)

Cameron Faustman

Ke-Wei Wang

PART II UTILIZATION OF DIETARY STRATEGIES TO INFLUENCE THE ANTIOXIDANT COMPOSITION OF MUSCLE

153

(242)

Potential for Altering Quality of Muscle and Milk from Ruminants

155

(44)

Daniel M. Schaefer

Monogastric Nutrition and Potential for Improving Muscle Quality

199

(30)

Caspar Wenk

Monika Leonhardt

Martin R. L. Scheeder

Improvement of Oxidative Stability of Beef and Lamb with Vitamin E

229

(34)

Joe P. Kerry

D. Joe Buckley

Patrick A. Morrissey

Vitamin E and the Oxidative Stability of Pork and Poultry

263

(26)

Patrick A. Morrissey

D. Joe Buckley

Karen Galvin

Dietary Delivery of Carotenoids

289

(26)

Ole J. Torrissen

Dietary Delivery Versus Exogenous Addition of Antioxidants

315

(30)

Mitsuru Mitsumoto

Dietary Treatment and Quality Characteristics in Mediterranean Meat Products

345

(22)

Clemente J. Lopez-Bote

Alteration of Cooked and Processed Meat Properties via Dietary Supplementation of Vitamin E

367

(28)

Grete Bertelsen

Claus Jensen

Leif H. Skibsted

PART III SCIENTIFIC AND ECONOMIC IMPLICATIONS OF MUSCLE WITH ALTERED COMPOSITION

395

(86)

Economic Implications of Improved Color Stability in Beef

397

(30)

Gary C. Smith

Keith E. Belk

John N. Sofos

J. Daryl Tatum

Scot N. Williams

Potential Interactions Between Antioxidants and Microbial Meat Quality

427

(28)

John N. Sofos

Laura Cabedo

Henry Zerby

Keith E. Belk

Gary C. Smith

Utilizing Diet to Incorporate Bioactive Compounds and Improve the Nutritional Quality of Muscle Foods

455

(26)

P. Brendan Lynch

Joe P. Kerry

About OECD

481

(4)

Index

485

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