Quality Attributes of Muscle Foods

The purpose of this symposium is to address recent advances in muscle food research with emphasis on the physiochemical and biochemical characteristics of the major muscle food components, including proteins, enzymes, lipids, pigments, and flavor compounds. It contains a comprehensive discussion, by a group of the world's leading researchers, of the quality attributes of muscle foods (red meats, poultry, and aquatic species), particularly the product texture, functionality, color, and flavor, as related to their production, processing, and storage.