TY  - BOOK
AU  - Nollet,Leo M.L.
AU  - Boylston,Terri
TI  - Handbook of meat, poultry and seafood quality
SN  - 081382446X
AV  - TX556.M4 H36 2007
U1  - 363.1929 22
PY  - 2007///
CY  - Ames, Iowa
PB  - Blackwell Pub.
KW  - Meat
KW  - Quality
KW  - Handbooks, manuals, etc
KW  - Poultry
KW  - Seafood
N1  - Includes bibliographical references and index; 1; Factors affecting food quality : a primer; Y. H. Hui --; 2; Hazard analysis and critical control points and muscle food safety in the United States; Y. H. Hui --; 3; History, background, and objectives of sensory evaluation in muscle foods; M. W. Schilling --; 4; Chemical and biochemical aspects of color in muscle foods; J. A. Perez-Alvarez and J. Fernandez-Lopez --; 5; Sensory : human biology and physiology; M. A. Da Silva and F. Cendes --; 6; Sensory methodology of muscle foods; P. C. Coggins --; 7; Objective methods of sensory analysis; J. L. Montgomery --; 8; Attributes of muscle foods : color, texture, flavor; P. C. Coggins --; 9; Sensory characterization; K. Bett-Garber --; 10; Chemical characterization; N. C. Da Costa and S. Eri --; 11; Chemistry, technology, and safety of synthetic flavors; R. K. Singh and E. Singh --; 12; Process flavors; H. H. Baek --; 13; Savory flavors; C. Cerny --; 14; Natural flavors; H. Kumagai --; 15; Wood smoke flavor; K. R. Cadwallader --; 16; Blended flavors; S. X. Ma, Z. B. Xiao and F. Chen --; 17; Off flavors and rancidity in foods; R. B. Pegg and F. Shahidi --; 18; Land animal products; T. Boylston --; 19; Marine animal and plant products; N. Narain and M. L. Nunes --; 20; Maillard reaction in flavor generation; M. V. Romero and C. Ho --; 21; Traditional laboratory methods; E. Mehinagic --; 22; Recent developments in flavor measurements; J.-L. Le Quere --; 23; Sensory evaluation of beef flavor; R. K. Miller --; 24; Beef quality and tainting; J. M. Martin --; 25; Microbiological and sensory properties of beef; J. Thomas --; 26; Quality measurements in beef; R. S. Chamul --; 27; Shelf life of meats; R. S. Chamul --; 28; Packaging and freezing of beef as related to sensory properties; R. W. Rogers --; 29; Fresh and frozen pork color; D. H. Kropf --; 30; Microbiological and sensory properties of fresh and frozen pork products; L. McKee --; 31; Pork taint; W. B. Mikel --; 32; Shelf life of fresh and frozen pork; M. A. Carr --; 33; General attributes of fresh and frozen poultry meat; L. McKee --; 34; Poultry meat flavor; P. L. Dawson and N. Spineli --; 35; Color of fresh and frozen poultry; A. Totosaus, M. L. Perez-Chabela and I. Guerrero --; 36; Shelf life of fresh and frozen poultry; M. L. Perez-Chabela --; 37; Packaging of fresh and frozen poultry; A. Totosaus and V. Kuri --; 38; Microbiological and sensory properties of fresh and frozen poultry; L. McKee --; 39; Fish and sensory analysis in the fish chain; G. Hyldig, E. Larsen and D. Green-Petersen --; 40; Sensory profiling of fish, fish product, and shellfish; G. Hyldig --; 41; Quality index methods; G. Hyldig, A. Bremner, E. Martinsdottir and R. Schelvis --; 42; Texture of fish, fish products, and shellfish; G. Hyldig and D. Nielsen --; 43; Perception of sensory quality of wild and farmed fish by experts, consumers, and chefs or cooks in the restaurant sector; G. B. Olsson, M. Carlehog, M. Heide and J. Luten --; 44; Quality of frozen fish; J. Nielsen and F. Jessen --; App; Standards for meat, poultry and seafood in the United States; Y. H. Hui
ER  -