|  | Nollet, L. eo M. L. / Boylston, Terri / Chen, Feng / Coggins, Patti / Hydlig, Grethe / McKee, L. H. / Kerth, Chris (eds.)
Handbook of Meat, Poultry and Seafood Quality
 2. Edition July 2012
169.- Euro
2012. 576 Pages, Hardcover
ISBN 978-0-470-95832-2 - John Wiley & Sons
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| Short 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.
From the contents
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
José Ángel Pérez-Alvarez and Juana Fernández-López
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 Quéré
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 Lúcia 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 Válková
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 Bañon 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
María de Lourdes Pérez-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
María de Lourdes Pérez-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 Martinsdóttir, and Rian Schelvis
30 Sensory Quality of Fish 459
Grethe Hyldig
31 Quality of Frozen Fish 479
Alex Augusto Gonçalves, Jette Nielsen, and Flemming Jessen
32 Packaging for Chilled and Frozen Seafood 510
Alex Augusto Gonçalves
Index 546
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