LEADER 04639nam 2200625 a 450 001 996197330403316 005 20230721004100.0 010 $a1-282-36556-8 010 $a9786612365560 010 $a0-470-27782-3 010 $a0-470-27654-1 035 $a(CKB)1000000000687180 035 $a(EBL)468599 035 $a(SSID)ssj0000298203 035 $a(PQKBManifestationID)11223413 035 $a(PQKBTitleCode)TC0000298203 035 $a(PQKBWorkID)10343334 035 $a(PQKB)10598729 035 $a(MiAaPQ)EBC468599 035 $a(OCoLC)184983223 035 $a(EXLCZ)991000000000687180 100 $a20060713d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of meat, poultry and seafood quality /$feditor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.] 205 $a1st ed. 210 $aAmes, Iowa $cBlackwell Pub.$d2007 215 $a1 online resource (739 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-2446-X 320 $aIncludes bibliographical references and index. 327 $aHandbook 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 Analysis 327 $a8. 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 Flavor 327 $a24. 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 Poultry 327 $a37. 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; Index 330 $aThe 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 packagi 606 $aMeat$xQuality$vHandbooks, manuals, etc 606 $aPoultry$xQuality$vHandbooks, manuals, etc 606 $aSeafood$xQuality$vHandbooks, manuals, etc 615 0$aMeat$xQuality 615 0$aPoultry$xQuality 615 0$aSeafood$xQuality 676 $a363.19/29 701 $aNollet$b Leo M. L.$f1948-$0308584 701 $aBoylston$b Terri$0314218 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996197330403316 996 $aHandbook of meat, poultry and seafood quality$92877295 997 $aUNISA