Handbook of Meat, Poultry and Seafood Quality
Handbook of Meat, Poultry and Seafood Quality
Author(s): Edited by Leo M.L. Nollet, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee & Y. H. HuiThe Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:
- additives
- aroma
- color
- contaminants
- flavors
- microbiology
- moisture
- mouthfeel
- nutrition
- packaging
- safety
- sensory attributes
- shelf-life
- stability
- tainting
- texture
- water activity
Availability: In Print
Publication date: March 2007
Binding: Hardback
Dimensions: Unknown
Weight: Unknown
Extent: 744pp
ISBN: 978-0-8138-2446-8
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Preview: Handbook of Meat, Poultry and Seafood Quality
Part I: Quality factors and product definitions.
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1. Muscle foods quality factors.
2. Processed muscle foods definitions and standards.
3. US HACCP for muscle foods.
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4. History, background and objectives of sensory evaluation in muscle foods.
5. Chemistry and biochemistry of color in muscle foods.
6. Sensory: human biology and physiology.
7. Sensory methodology for muscle foods.
8. Objective methods of sensory analysis.
9. Attributes of muscle foods: color, texture, flavor..
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10. Sensory characterization.
11. Chemical characterization.
12. Chemistry, technology, and safety of synthetic flavors.
13. Process Flavors.
14. Savory Flavors.
15. Natural Flavors.
16. Wood Smoke Flavor.
17. Blended Flavors.
18. Off-flavors and Rancidity in Foods.
19. Land animal products.
20. Marine animal and plant products.
21. Maillard reaction in flavor generation.
22. Traditional Laboratory Methods.
23. Recent developments in flavor measurements.
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24. Sensory evaluation of beef flavor.
25. Beef quality and tainting.
26. Microbiological and sensory properties of beef microbiology.
27. Quality measurements in beef.
28. Shelf-life of meats.
29. Packaging and freezing of beef as related to sensory properties.
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30. Fresh and frozen pork color.
31. Microbiological and sensory properties of fresh and frozen pork products.
32. Pork tainting.
33. Shelf life of fresh and frozen pork.
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34. General attributes of fresh and frozen poultry meat.
35. Poultry meat flavor.
36. Color of fresh and frozen poultry.
37. Shelf-life of fresh and frozen poultry.
38. Packaging of fresh and frozen poultry.
39. Microbiological and sensory properties of fresh and frozen poultry.
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40. Fish and sensory analysis in the fish chain.
41. Sensory profiling of fish, fish product and shellfish.
42. Quality Index Methods.
43. Texture of fish, fish products and shellfish.
44. Perception of sensory quality of wild and farmed fish by experts, consumers and chefs or cooks in the restaurant sector.
45. Frozen fish.
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