Advanced technologies for meat processing

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[...]... Bioactive Peptides Derived From Meat Proteins 245 Keizo Arihara Chapter 11 New Approaches for the Development of Functional Meat Products 275 Francisco Jiménez-Colmenero, Milagro Reig, and Fidel Toldrá Chapter 12 Processing of Nitrite-Free Cured Meats 309 Ronald B Pegg and Fereidoon Shahidi Chapter 13 Biochemical Proteolysis Basis for Improved Processing of Dry-Cured Meats 329 Fidel... are responsible for extreme muscle hypertrophy, or double muscling, in several breeds of cattle Myostatin is important for controlling development of muscle fibers and is considered a negative DK3813.book Page 10 Friday, February 10, 2006 10:33 AM 10 Advanced Technologies for Meat Processing regulator of muscle growth (McPherron, Lawler, and Lee 1997) Because calpain activity is required for myoblast fusion... Friday, February 10, 2006 10:33 AM 14 Advanced Technologies for Meat Processing in the form of Roundup Ready soybean meal, Jennings et al (2003) could not detect any fragment of the transgenic plant DNA nor fragment of the transgenic protein in the muscle tissue To date, livestock producers have honored a voluntary prohibition on requesting approval for bioengineered meat products in the United States... callipyge mutation for sheep muscular hypertrophy—Genetics, physiology and meat quality In Muscle development of livestock animals: Physiology, genetics and meat quality, ed M F W te Pas, M E Everts, and H P Haagsman, 317–342 Wallingford, UK: CABI DK3813.book Page 16 Friday, February 10, 2006 10:33 AM 16 Advanced Technologies for Meat Processing Gerken, C L., J D Tatum, J B Morgan, and G C Smith 1995 Use... were collected for proximate analysis (water, protein, lipids, and ash) as well as fatty acids, amino acids, and cholesterol The results of this study showed that the nutritional properties of meat from cloned cattle are similar to those of noncloned animals, and were within recommended values of DK3813.book Page 4 Friday, February 10, 2006 10:33 AM 4 Advanced Technologies for Meat Processing Japanese... was 8% and 19% heavier for rams and ewes, respectively Their results were DK3813.book Page 6 Friday, February 10, 2006 10:33 AM 6 Advanced Technologies for Meat Processing consistent with the increased circulating levels of GH in transgenics compared to controls Piper, Bell, Ward, and Brown (2001) evaluated the effects of an ovine GH transgene on lamb growth and wool production performance using 62 transgenic... February 10, 2006 10:33 AM 8 Advanced Technologies for Meat Processing Koohmaraie et al 1995) is often cited as contributing to the lower tenderness of the meat because calpastatin interferes with the normal postmortem proteolysis during aging, particularly the breakdown of troponin-T (Wiegand et al 2001) The lack of tenderness associated with the callipyge gene must be addressed before the economic advantages... There appears to be more interest in transgenesis and cloning of pigs as a model for studying human diseases, such as osteoporosis and diabetes, and for donor organs for xenotransplantation rather than for improving meat production Pigs, due to their vast numbers and similar organ size and function to humans, are desirable for xenotransplantation Hyperacute rejection of xenotransplanted organs was a major... 131 Petra Wolffs and Peter Rådström Chapter 7 Meat Decontamination by Irradiation 155 D U Ahn, E J Lee, and A Mendonca Chapter 8 Application of High Hydrostatic Pressure to Meat and Meat Processing 193 Atsushi Suzuki, Ken Kim, Hiroyuki Tanji, Tadayuki Nishiumi, and Yoshihide Ikeuchi Chapter 9 Hydrodynamic Pressure Processing to Improve Meat Quality and Safety 219 Morse B Solomon, Martha... more cost-effective, according to Forsberg (2002) In anticipation of marketing meat from the Enviro pig, the Medical and Related Links to Agricultural Network for Development and Innovation with Guelph (MaRS LANDING) consortium in Guelph, Canada had performed extensive analysis of the meat and found it to be indistinguishable from ordinary pork (Dove 2005) Similar efforts to improve the digestibility . University of California–Davis Rickey Y. Yada University of Guelph, Canada DK3813_series-new.qxd 2/1/06 12:01 PM Page 1 DK3813_title 1/9/06 10:41 AM Page 1 ADVANCED TECHNOLOGIES FOR MEAT PROCESSING Edited. trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Advanced technologies for meat processing / edited by. varied and different technologies as biotechnology, irradiation, high pressure, and active packaging to be applied in different stages of meat processing. For all their efforts and for sharing their