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Handbook of Meat Poultry and Seafood Quality 1st Edition by Leo Nollet, Terri Boylston, Feng Chen, Patti Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris Kerth, Lisa McKee, Hui 081382446X 978-0813824468

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Handbook of Meat Poultry and Seafood Quality 1st Edition Leo M.L. Nollet Phd Digital Instant Download

Author(s): Leo M.L. Nollet PhD, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. Hui
ISBN(s): 081382446X
Edition: 1
File Details: PDF, 45.45 MB
Year: 2007
Language: english
SKU: EB-2107676 Category: Tags: , , , , , , , ,

Handbook of Meat Poultry and Seafood Quality 1st Edition by Leo Nollet, Terri Boylston, Feng Chen, Patti Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris Kerth, Lisa McKee, Hui – Ebook PDF Instant Download/Delivery: 081382446X, 978-0813824468

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Product details:

ISBN 10: 081382446X

ISBN 13: 978-0813824468

Author: Leo M.L. Nollet PhD, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. Hui

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed: additives aroma color contaminants flavors microbiology moisture mouthfeel nutrition packaging safety sensory attributes shelf–life stability tainting texture water activity Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source.

Table of contents:

Chapter 1. Quality Factors

Chapter 2. US HACCP for Meat, Poultry and Seafood

Chapter 3. History and Sensory Science of Muscle Foods

Chapter 4. Color of Muscle Foods

Chapter 5. Sensory: Human Biology

Chapter 6. Sensory Methodology

Chapter 7. Objective Methods of Sensory Analysis

Chapter 8. Sensory Attributes of Muscle Foods

Chapter 9. Sensory Characterization of Flavors

Chapter 10. Chemical Characterization of Flavors

Chapter 11. Synthetic Flavors

Chapter 12. Process Flavors

Chapter 13. Savory Flavors

Chapter 14. Natural Flavors

Chapter 15. Wood Smoke Flavors

Chapter 16. Blended Flavors

Chapter 17. Off Flavors, Rancidity

Chapter 18. Flavors from Land Animals

Chapter 19. Flavors from Marine Animals

Chapter 20. Mallard Reactions

Chapter 21. Flavors Measurement: Traditional Methods

Chapter 22. Flavors Measurement: Recent Advances

Chapter 23. Beef: Flavor

Chapter 24. Beef Tainting

Chapter 25. Beef and Microbiology

Chapter 26. Beef and Quality Measurement

Chapter 27. Beef and Shelf-Life

Chapter 28. Beef: Packaging and Freezing

Chapter 29. Pork Color

Chapter 30. Pork Microbiology

Chapter 31. Pork Tainting

Chapter 32. Pork Shelf-Life

Chapter 33. Poultry Sensory Attributes

Chapter 34. Poultry Meat Flavor

Chapter 35. Poultry Color

Chapter 36. Poultry Shelf-Life

Chapter 37. Poultry Packaging

Chapter 38. Poultry Microbiology

Chapter 39. Fish and Sensory Analysis in the Fish Chain

Chapter 40. Sensory Profiling of Fish, Fish Product and Shellfish

Chapter 41. Seafood Quality Index

Chapter 42. Seafood Texture

Chapter 43. Perception of Sensory Quality of Fish

Chapter 44. Quality of Frozen Fish

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Tags: Terri Boylston, Feng Chen, Patti Coggins, Meat, Seafood