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9780471314547

Antioxidants in Muscle Foods Nutritional Strategies to Improve Quality

by ; ;
  • ISBN13:

    9780471314547

  • ISBN10:

    0471314544

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2000-02-14
  • Publisher: Wiley-Interscience

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Summary

* New areas where nutritional strategies can improve meat quality

Author Biography

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

Table of Contents

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

Supplemental Materials

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The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

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