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[null,"1.","Record Nr.",null,"UNISA996197330403316"]
[null,null,"Titolo",null,"Handbook of meat, poultry and seafood quality / / editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.]"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Blackwell Pub., 2007"]
[null,null,"ISBN",null,"1-282-36556-8"]
[{"$nulls":4},"9786612365560"]
[{"$nulls":4},"0-470-27782-3"]
[{"$nulls":4},"0-470-27654-1"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (739 p.)"]
[null,null,"Disciplina",null,"363.19/29"]
[null,null,"Soggetti",null,"Meat - Quality"]
[{"$nulls":4},"Poultry - Quality"]
[{"$nulls":4},"Seafood - Quality"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Handbook of Meat, Poultry and Seafood Quality; Contents; List of Contributors; Preface; Part I. General Food Quality Factors; 1. Factors Affecting Food Quality: A Primer; 2. Hazard Analysis and Critical Control Points and Muscle Food Safety in the United States; Part II. Sensory Attributes of Muscle Foods; 3. History, Background, and Objectives of Sensory Evaluation in Muscle Foods; 4. Chemical and Biochemical Aspects of Color in Muscle Foods; 5. Sensory: Human Biology and Physiology; 6. Sensory Methodology of Muscle Foods; 7. Objective Methods of Sensory Analysis"]
[{"$nulls":4},"8. 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"]
[{"$nulls":4},"24. Beef Quality and Tainting25. Microbiological and Sensory Properties of Beef; 26. Quality Measurements in Beef; 27. Shelf Life of Meats; 28. Packaging and Freezing of Beef as Related to Sensory Properties; Part V. "]
[{"$nulls":4},"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"]
[{"$nulls":4},"37. 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"]
[null,null,null,"Sommario/riassunto","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 packagi"]