Handbook of Meat, Poultry and Seafood Quality

Editor/Author Nollet, Leo M. L.
Publication Year: 2012
Publisher: Wiley

Single-User Purchase Price: $219.95
Unlimited-User Purchase Price: $329.92
ISBN: 978-0-47-095832-2
Category: Food, Drink, Nutrition
Image Count: 53
Book Status: Available
Table of Contents

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.

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Table of Contents

  • Preface
  • Contributors
  • PART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN
  • 1 Chemical and Biochemical Aspects of Color in Muscle Foods José Ángel Pérez-Alvarez; Juana Fernández-López
  • 2 Sensory Methodology of Muscle Foods Patti C. Coggins
  • 3 Attributes of Muscle Foods: Color, Texture, Flavor Patti C. Coggins
  • 4 Recent Developments in Flavor Measurements Jean-Luc Le Quéré
  • PART TWO: FLAVOR
  • 5 Sensory Characterization Karen L. Bett-Garber
  • 6 Chemical Characterization Neil C. Da Costa; Sanja Eri
  • 7 Process Flavors Hyung Hee Baek
  • 8 Savory Flavors Christoph Cerny
  • 9 Off Flavors and Rancidity in Foods Ronald B. Pegg; Fereidoon Shahidi
  • 10 Land Animal Products Terri Boylston
  • 11 Marine Animal and Plant Products Narendra Narain; Maria Lúcia Nunes
  • PART THREE: BEEF QUALITY
  • 12 Sensory Evaluation of Beef Flavor Rhonda K. Miller
  • 13 Beef Quality and Tainting Leo M.L. Nollet
  • 14 Microbiological and Sensory Properties of Beef Jack Thomas
  • 15 Quality Measurements in Beef Susan Brewer
  • 16 Shelf Life of Meats Leo M.L. Nollet
  • 17 Packaging and Freezing of Beef as Related to Sensory Properties Leo M.L. Nollet
  • PART FOUR: PORK QUALITY
  • 18 Sensory Evaluation of Pork Flavor Veronika Válková
  • 19 Pork Taint William Benjy Mikel
  • 20 Microbiological and Sensory Properties of Fresh and Frozen Pork Products Lisa McKee
  • 21 Shelf Life of Fresh and Frozen Pork Sancho Bañon Arias
  • 22 Packaging of (Fresh and Frozen) Pork Maurice O'Sullivan; Joseph P. Kerry
  • PART FIVE: POULTRY QUALITY
  • 23 Poultry Meat Flavor Paul L. Dawson; Nick Spinelli
  • 24 Poultry Quality and Tainting María de Lourdes Pérez-Chabela; Alfonso Totosaus
  • 25 Microbiological and Sensory Properties of Fresh and Frozen Poultry Lisa McKee
  • 26 Quality Indicators in Poultry Products Lisa Mckee; Elizabeth Cobb; Sarah Padilla
  • 27 Shelf Life of Fresh and Frozen Poultry María de Lourdes Pérez-Chabela
  • 28 Packaging of Fresh and Frozen Poultry Alfonso Totosaus; V. Kuri
  • PART SIX: SEAFOOD QUALITY
  • 29 Quality Index Methods Grethe Hyldig; Allan Bremner; Emilia Martinsdóttir; Rian Schelvis
  • 30 Sensory Quality of Fish Grethe Hyldig
  • 31 Quality of Frozen Fish Alex Augusto Gonçalves; Jette Nielsen; Flemming Jessen
  • 32 Packaging for Chilled and Frozen Seafood Alex Augusto Gonçalves