Handbook of Meat, Poultry and Seafood Quality. 2nd Edition

  • ID: 2223501
  • Book
  • 576 Pages
  • John Wiley and Sons Ltd
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The quality of a food is determined from two perspectives: scientific status and consumer preference. Scientific factors include: composition, spoilage, functional ingredients (affecting health), contamination, and general safety. Consumer preferences are linked directly to the human senses and include sight, touch, smell, taste, and mouth feel. The quality of a food is therefore the composite picture of many factors.

This extensively revised second edition of Handbook of Meat, Poultry, and Seafood Quality focuses especially on the different quality factors affecting muscle foods (beef, pork, poultry, and seafood). The book consists of five sections. Section 1: Quality Aspects of Products of Animal Origin, deals with the general sensory aspects of muscle foods such as color, texture, and flavor, and how to determine these parameters in muscle foods. Sections 2 to 5 explore in depth the quality parameters of beef, pork, poultry, and seafood. Parameters covered in these chapters include shelf life, microbiological and sensory properties, and packaging, all as they apply to fresh and to frozen muscle foods.

Handbook of Meat, Poultry, and Seafood Quality is the result of the combined efforts of more than 30 professionals from industry, government, and academia worldwide. They represent more than 11 countries with diverse expertise and background in the quality of muscle goods. The book is designed to serve as an essential reference on the quality of muscle foods for all professionals in government, industry, and academia.

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Preface viii

Contributors x

PART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN 1

1 Chemical and Biochemical Aspects of Color in Muscle Foods 3José Ángel Pérez–Alvarez and Juana Fernández–López

2 Sensory Methodology of Muscle Foods 25Patti C. Coggins

3 Attributes of Muscle Foods: Color, Texture, Flavor 35Patti C. Coggins

4 Recent Developments in Flavor Measurements 45Jean–Luc Le Quéré

PART TWO: FLAVOR 63

5 Sensory Characterization 65Karen L. Bett–Garber

6 Chemical Characterization 76Neil C. Da Costa and Sanja Eri

7 Process Flavors 91Hyung Hee Baek

8 Savory Flavors 105Christoph Cerny

9 Off Flavors and Rancidity in Foods 127Ronald B. Pegg and Fereidoon Shahidi

10 Land Animal Products 140Terri Boylston

11 Marine Animal and Plant Products 156Narendra Narain and Maria Lúcia Nunes

PART THREE: BEEF QUALITY 173

12 Sensory Evaluation of Beef Flavor 175Rhonda K. Miller

13 Beef Quality and Tainting 192Leo M.L. Nollet

14 Microbiological and Sensory Properties of Beef 199Jack Thomas

15 Quality Measurements in Beef 208Susan Brewer

16 Shelf Life of Meats 232Leo M.L. Nollet

17 Packaging and Freezing of Beef as Related to Sensory Properties 246Leo M.L. Nollet

PART FOUR: PORK QUALITY 255

18 Sensory Evaluation of Pork Flavor 257Veronika Válková

19 Pork Taint 280William Benjy Mikel

20 Microbiological and Sensory Properties of Fresh and Frozen Pork Products 292Lisa McKee

21 Shelf Life of Fresh and Frozen Pork 308Sancho Bañon Arias

22 Packaging of (Fresh and Frozen) Pork 321Maurice O Sullivan and Joseph P. Kerry

PART FIVE: POULTRY QUALITY 341

23 Poultry Meat Flavor 343Paul L. Dawson and Nick Spinelli

24 Poultry Quality and Tainting 360María de Lourdes Pérez–Chabela and Alfonso Totosaus

25 Microbiological and Sensory Properties of Fresh and Frozen Poultry 373Lisa McKee

26 Quality Indicators in Poultry Products 390Lisa Mckee, Elizabeth Cobb, and Sarah Padilla

27 Shelf Life of Fresh and Frozen Poultry 410María de Lourdes Pérez–Chabela

28 Packaging of Fresh and Frozen Poultry 423Alfonso Totosaus and V. Kuri

PART SIX: SEAFOOD QUALITY 435

29 Quality Index Methods 437Grethe Hyldig, Allan Bremner, Emilia Martinsdóttir, and Rian Schelvis

30 Sensory Quality of Fish 459Grethe Hyldig

31 Quality of Frozen Fish 479Alex Augusto Gonçalves, Jette Nielsen, and Flemming Jessen

32 Packaging for Chilled and Frozen Seafood 510Alex Augusto Gonçalves

Index 546

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Leo M. L. Nollet
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