Handbook of Meat, Poultry and Seafood Quality [Hardcover]

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.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 Salz