Handbook of Meat, Poultry and Seafood Quality 2nd Edition
By Leo M. L. Nollet, Terri Boylston, Feng Chen, Patti Coggins, Grethe Hydlig, L. H. McKee and Chris Kerth
Handbook of Meat Poultry and Seafood Quality PDF is 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.
Table of 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
