Handbook of Meat, Poultry and Seafood Quality
by Editor: Leo M. L. Nollet (Hogeschool Gent, Belguim); Associate Editor: Terri Boylston; Associate Editor: Feng Chen; Associate Editor: Patti C. Coggins; Associate Editor: Maria Beatriz Gloria; Associate Editor: Grethe Hyldig; Associate Editor:Format: eBook
Pub. Date: 2008-02-01
Publisher(s): Wiley-Blackwell
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Summary
The 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 Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source.
Table of Contents
| List of Contributors | |
| Preface | |
| General food quality factors | |
| Muscle foods quality factors | |
| Processed muscle foods definitions and standards | |
| US HACCP for muscle foods | |
| Sensory attributes of muscle foods | |
| History, background and objectives of sensory evaluation in muscle foods | |
| Chemistry and biochemistry of color in muscle foods6Sensory: human biology and physiology | |
| Sensory methodology for muscle foods | |
| Objective methods of sensory analysis | |
| Attributes of muscle foods: color, texture, flavor. | |
| Flavors | |
| Sensory characterization | |
| Chemical characterization | |
| Chemistry, technology, and safety of synthetic flavors | |
| Process Flavors | |
| Savory Flavors | |
| Natural Flavors | |
| Wood Smoke Flavor | |
| Blended Flavors | |
| Off-flavors and Rancidity in Foods | |
| Land animal products | |
| Marine animal and plant products | |
| Maillard reaction in flavor generation | |
| Traditional Laboratory Methods | |
| Recent developments in flavor measurements | |
| Beef quality | |
| Sensory evaluation of beef flavor | |
| Beef quality and tainting | |
| Microbiological and sensory properties of beef microbiology | |
| Quality measurements in beef | |
| Shelf-life of meats | |
| Packaging and freezing of beef as related to sensory properties | |
| Pork: fresh and frozen | |
| Fresh and frozen pork color | |
| Microbiological and sensory properties of fresh and frozen pork products | |
| Pork tainting | |
| Shelf life of fresh and frozen pork | |
| Poultry: fresh and frozen | |
| General attributes of fresh and frozen poultry meat | |
| Poultry meat flavor | |
| Color of fresh and frozen poultry | |
| Shelf-life of fresh and frozen poultry | |
| Packaging of fresh and frozen poultry | |
| Microbiological and sensory properties of fresh and frozen poultry | |
| Fish and shellfish: fresh and frozen | |
| Fish and sensory analysis in the fish chain | |
| Sensory profiling of fish, fish product and shellfish | |
| Quality Index Methods | |
| Texture of fish, fish products and shellfish | |
| Perception of sensory quality of wild and farmed fish by experts, consumers and chefs or cooks in the restaurant sector | |
| Frozen fish | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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