Handbook of Meat, Poultry and Seafood Quality
A great need exists for valuable information on factors affecting the quality of animal related products.
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Complete description
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
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General info
Publisher & Imprint:
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Edition details
2nd Revised edition
City:
Chicester
Edition:
REV
Pages:
576
More info:
height 251 mm
width 183 mm
weight 1272 gr
thickness 30 mm
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Age recommended:
Professional and scholarly
Subject Indexing & Classification
Dewey:(DC23) 363.1929
Library of Congress Subject: Meat - Quality
Departments:
Food & beverage technology;
Record updated at:
21 May, 2013
time:
13:45
Summary
Handbook of Meat, Poultry and Seafood Quality
Preface viii Contributors x PART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN 1 1 Chemical and Biochemical Aspects of Color in Muscle Foods 3 Jose Angel Perez-Alvarez and Juana Fernandez-Lopez 2 Sensory Methodology of Muscle Foods 25 Patti C. Coggins 3 Attributes of Muscle Foods: Color, Texture, Flavor 35 Patti C. Coggins 4 Recent Developments in Flavor Measurements 45 Jean-Luc Le Quere PART TWO: FLAVOR 63 5 Sensory Characterization 65 Karen L. Bett-Garber 6 Chemical Characterization 76 Neil C. Da Costa and Sanja Eri 7 Process Flavors 91 Hyung Hee Baek 8 Savory Flavors 105 Christoph Cerny 9 Off Flavors and Rancidity in Foods 127 Ronald B. Pegg and Fereidoon Shahidi 10 Land Animal Products 140 Terri Boylston 11 Marine Animal and Plant Products 156 Narendra Narain and Maria Lucia Nunes PART THREE: BEEF QUALITY 173 12 Sensory Evaluation of Beef Flavor 175 Rhonda K. Miller 13 Beef Quality and Tainting 192 Leo M.L. Nollet 14 Microbiological and Sensory Properties of Beef 199 Jack Thomas 15 Quality Measurements in Beef 208 Susan Brewer 16 Shelf Life of Meats 232 Leo M.L. Nollet 17 Packaging and Freezing of Beef as Related to Sensory Properties 246 Leo M.L. Nollet PART FOUR: PORK QUALITY 255 18 Sensory Evaluation of Pork Flavor 257 Veronika Valkova 19 Pork Taint 280 William Benjy Mikel 20 Microbiological and Sensory Properties of Fresh and Frozen Pork Products 292 Lisa McKee 21 Shelf Life of Fresh and Frozen Pork 308 Sancho Banon Arias 22 Packaging of (Fresh and Frozen) Pork 321 Maurice O'Sullivan and Joseph P. Kerry PART FIVE: POULTRY QUALITY 341 23 Poultry Meat Flavor 343 Paul L. Dawson and Nick Spinelli 24 Poultry Quality and Tainting 360 Maria de Lourdes Perez-Chabela and Alfonso Totosaus 25 Microbiological and Sensory Properties of Fresh and Frozen Poultry 373 Lisa McKee 26 Quality Indicators in Poultry Products 390 Lisa Mckee, Elizabeth Cobb, and Sarah Padilla 27 Shelf Life of Fresh and Frozen Poultry 410 Maria de Lourdes Perez-Chabela 28 Packaging of Fresh and Frozen Poultry 423 Alfonso Totosaus and V. Kuri PART SIX: SEAFOOD QUALITY 435 29 Quality Index Methods 437 Grethe Hyldig, Allan Bremner, Emilia Martinsdottir, and Rian Schelvis 30 Sensory Quality of Fish 459 Grethe Hyldig 31 Quality of Frozen Fish 479 Alex Augusto Goncalves, Jette Nielsen, and Flemming Jessen 32 Packaging for Chilled and Frozen Seafood 510 Alex Augusto Goncalves Index 546
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