Handbook of meat, poultry and seafood quality /
Meat, poultry and seafood quality
editor, Leo M.L. Nollet ; associate editors, Terri Boylston [and others].
- First edition.
- xvi, 719 pages : illustrations ; 27 cm
Includes bibliographical references and index.
Factors affecting food quality : a primer / Hazard analysis and critical control points and muscle food safety in the United States / History, background, and objectives of sensory evaluation in muscle foods / Chemical and biochemical aspects of color in muscle foods / Sensory : human biology and physiology / Sensory methodology of muscle foods / Objective methods of sensory analysis / Attributes of muscle foods : color, texture, flavor / 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 / Sensory evaluation of beef flavor / Beef quality and tainting / Microbiological and sensory properties of beef / Quality measurements in beef / Shelf life of meats / Packaging and freezing of beef as related to sensory properties / Fresh and frozen pork color / Microbiological and sensory properties of fresh and frozen pork products / Pork taint / Shelf life of fresh and frozen pork / 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 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 / Quality of frozen fish / Standards for meat, poultry and seafood in the United States / Y. H. Hui -- Y. H. Hui -- M. W. Schilling -- J. A. Perez-Alvarez and J. Fernandez-Lopez -- M. A. Da Silva and F. Cendes -- P. C. Coggins -- J. L. Montgomery -- P. C. Coggins -- K. Bett-Garber -- N. C. Da Costa and S. Eri -- R. K. Singh and E. Singh -- H. H. Baek -- C. Cerny -- H. Kumagai -- K. R. Cadwallader -- S. X. Ma, Z. B. Xiao and F. Chen -- R. B. Pegg and F. Shahidi -- T. Boylston -- N. Narain and M. L. Nunes -- M. V. Romero and C. Ho -- E. Mehinagic -- J.-L. Le Quere -- R. K. Miller -- J. M. Martin -- J. Thomas -- R. S. Chamul -- R. S. Chamul -- R. W. Rogers -- D. H. Kropf -- L. McKee -- W. B. Mikel -- M. A. Carr -- L. McKee -- P. L. Dawson and N. Spineli -- A. Totosaus, M. L. Perez-Chabela and I. Guerrero -- M. L. Perez-Chabela -- A. Totosaus and V. Kuri -- L. McKee -- G. Hyldig, E. Larsen and D. Green-Petersen -- G. Hyldig -- G. Hyldig, A. Bremner, E. Martinsdottir and R. Schelvis -- G. Hyldig and D. Nielsen -- G. B. Olsson, M. Carlehog, M. Heide and J. Luten -- J. Nielsen and F. Jessen -- Y. H. Hui. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. App.
081382446X 9780813824468
2006022988
Meat--Quality--Handbooks, manuals, etc. Poultry--Quality--Handbooks, manuals, etc. Seafood--Quality--Handbooks, manuals, etc.