04639nam 2200625 a 450 99619733040331620230721004100.01-282-36556-897866123655600-470-27782-30-470-27654-1(CKB)1000000000687180(EBL)468599(SSID)ssj0000298203(PQKBManifestationID)11223413(PQKBTitleCode)TC0000298203(PQKBWorkID)10343334(PQKB)10598729(MiAaPQ)EBC468599(OCoLC)184983223(EXLCZ)99100000000068718020060713d2007 uy 0engur|n|---|||||txtccrHandbook of meat, poultry and seafood quality /editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.]1st ed.Ames, Iowa Blackwell Pub.20071 online resource (739 p.)Description based upon print version of record.0-8138-2446-X Includes bibliographical references and index.Handbook of Meat, Poultry and Seafood Quality; Contents; List of Contributors; Preface; Part I. General Food Quality Factors; 1. Factors Affecting Food Quality: A Primer; 2. Hazard Analysis and Critical Control Points and Muscle Food Safety in the United States; Part II. Sensory Attributes of Muscle Foods; 3. History, Background, and Objectives of Sensory Evaluation in Muscle Foods; 4. Chemical and Biochemical Aspects of Color in Muscle Foods; 5. Sensory: Human Biology and Physiology; 6. Sensory Methodology of Muscle Foods; 7. Objective Methods of Sensory Analysis8. Attributes of Muscle Foods: Color, Texture, FlavorPart III. Flavors; 9. Sensory Characterization; 10. Chemical Characterization; 11. Chemistry, Technology, and Safety of Synthetic Flavors; 12. Process Flavors; 13. Savory Flavors; 14. Natural Flavors; 15. Wood Smoke Flavor; 16. Blended Flavors; 17. Off Flavors and Rancidity in Foods; 18. Land Animal Products; 19. Marine Animal and Plant Products; 20. Maillard Reaction in Flavor Generation; 21. Traditional Laboratory Methods; 22. Recent Developments in Flavor Measurements; Part IV. Beef Quality; 23. Sensory Evaluation of Beef Flavor24. Beef Quality and Tainting25. Microbiological and Sensory Properties of Beef; 26. Quality Measurements in Beef; 27. Shelf Life of Meats; 28. Packaging and Freezing of Beef as Related to Sensory Properties; Part V. Pork Quality; 29. Fresh and Frozen Pork Color; 30. Microbiological and Sensory Properties of Fresh and Frozen Pork Products; 31. Pork Taint; 32. Shelf Life of Fresh and Frozen Pork; Part VI. Poultry Quality; 33. General Attributes of Fresh and Frozen Poultry Meat; 34. Poultry Meat Flavor; 35. Color of Fresh and Frozen Poultry; 36. Shelf Life of Fresh and Frozen Poultry37. Packaging of Fresh and Frozen Poultry38. Microbiological and Sensory Properties of Fresh and Frozen Poultry; Part VII. Seafood Quality; 39. Fish and Sensory Analysis in the Fish Chain; 40. Sensory Profiling of Fish, Fish Product, and Shellfish; 41. Quality Index Methods; 42. Texture of Fish, Fish Products, and Shellfish; 43. Perception of Sensory Quality of Wild and Farmed Fish by Experts, Consumers, and Chefs or Cooks in the Restaurant Sector; 44. Quality of Frozen Fish; Appendix Standards for Meat, Poultry, and Seafood in the United States; IndexThe 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 packagiMeatQualityHandbooks, manuals, etcPoultryQualityHandbooks, manuals, etcSeafoodQualityHandbooks, manuals, etcMeatQualityPoultryQualitySeafoodQuality363.19/29Nollet Leo M. L.1948-308584Boylston Terri314218MiAaPQMiAaPQMiAaPQBOOK996197330403316Handbook of meat, poultry and seafood quality2877295UNISA