The Influence of Agricultural Principles and Practices
by Mark B. Springett
The properties of incoming raw ingredients have a great impact on the processing, storage,
and resulting quality of all food products, yet the effects of agronomic practices
on product quality and safety are often not well understood, as illustrated by the
BSE outbreak in cattle and other public health crises.
Raw Ingredient Quality in Processed Foods is the first to relate different agronomic
practices to different product types, and to relate all to the final safety and quality of
foods and drinks. In particular, factors such as variety or species, fertilizer or feed
regimes, effect of water, climate, and microbiological loading can all have effects on the
processing properties and final flavor, texture, and color of foods.
This highly practical book provides essential information for food scientists and
technologists as well as other professionals in food processing and food ingredients.
Contents:
- Influence of Primary Agriculture on the Quality of Meat
- Relative importance of pre- and postmortem procedures
- The basis of meat quality
- Species-specific flavor
- Texture and juices
- Effect of primary agriculture on quality of meat for processing
- Influence of primary agriculture on microbiologic quality of meat
- Relationship of agricultural practice to contamination of carcass meat
- Bovine spongiform encephalopathy
- Oils and Fats in the Food Industry
- Lipid biochemistry
- Rancidity of oils
- Refining oils and fats
- Structuring of oils
- Crops and agronomy
- Influence of Raw Materials on the Quality of
Processed Vegetables
- Raw material effects on vegetable discoloration
- Raw material effects on vegetable flavor
- Raw material effects on vegetable texture
- Raw material effects on vegetable toxins
- Factors Affecting the Processing of Red Fruits
- Fruit quality-raw materials
- Factors influencing fruit quality
- Fruit processing
- Effect of Agronomic Factors on Grape Quality for Wine Production
- Varieties
- Composition of grapes
- Climate
- Vine Management
- Harvesting
- Control of Milk Composition in Relation to the Quality of Dairy Products
- Evaluation of new practices for dairy herd management
- Casein polymorphism
- Milking frequency
- Effect of somatic cell count on milk quality
- Milk storage and quality
- Impact of total quality management at the farm level
- Measurement of Quality and Quality Control
- Criteria applied to measurement of quality
- Application of quality control in primary agriculture and fishery operations
- Measurement of quality of different food groups
References
Index
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