Abstract
A number of factors affect the quality of meat and poultry. Colour is an important quality attribute influencing the consumer’s purchase decision. The oxidation of muscle lipids ultimately leads to off-odours and flavours. The eating quality of meat is affected by tenderness, texture, juiciness and flavour. Microbial contamination and spoilage also have a negative impact on the sensory quality of meat and poultry. This chapter examines the use of non-meat ingredients (sodium chloride (salt), phosphates, lactates, carrageenans, whey protein, soya protein, starch and enzymes) in comminuted and whole cuts of meat and poultry. The influence of such ingredients on the quality and shelf life parameters of meat and poultry was evaluated.
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