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Handbook of meat, poultry and seafood quality / / edited by Leo M. L. Nollet
| Handbook of meat, poultry and seafood quality / / edited by Leo M. L. Nollet |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Ames, Iowa : , : Wiley-Blackwell, , 2012 |
| Descrizione fisica | 1 online resource (578 p.) |
| Disciplina |
363.19/29
363.1929 |
| Soggetto topico |
Meat - Quality
Poultry - Quality Seafood - Quality |
| ISBN |
1-5231-1076-7
1-118-35245-9 1-78539-366-9 1-280-67846-1 9786613655394 1-118-35243-2 1-118-35244-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Quality aspects of products of animal origin -- pt. 2. Flavor -- pt. 3. Beef quality -- pt. 4. Pork quality -- pt. 5. Poultry quality -- pt. 6. Seafood quality. |
| Record Nr. | UNINA-9910139748003321 |
| Ames, Iowa : , : Wiley-Blackwell, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of meat, poultry and seafood quality / / editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.]
| Handbook of meat, poultry and seafood quality / / editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2007 |
| Descrizione fisica | 1 online resource (739 p.) |
| Disciplina | 363.19/29 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
BoylstonTerri |
| Soggetto topico |
Meat - Quality
Poultry - Quality Seafood - Quality |
| ISBN |
1-282-36556-8
9786612365560 0-470-27782-3 0-470-27654-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 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. 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 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 |
| Record Nr. | UNISA-996197330403316 |
| Ames, Iowa, : Blackwell Pub., 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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