The quality of a food is determined from two perspectives: scientific status and consumer preference. Scientific factors include: composition, spoilage, functional ingredients (affecting health), contamination, and general safety. Consumer preferences are linked directly to the human senses and include sight, touch, smell, taste, and mouth feel. The quality of a food is therefore the composite picture of many factors.
This extensively revised second edition of Handbook of Meat, Poultry, and Seafood Quality focuses especially on the different quality factors affecting muscle foods (beef, pork, poultry, and seafood). The book consists of five sections.
- Section 1: Quality Aspects of Products of Animal Origin, deals with the general sensory aspects of muscle foods such as color, texture, and flavor, and how to determine these parameters in muscle foods.
- Sections 2 to 5 explore in depth the quality parameters of beef, pork, poultry, and seafood. Parameters covered in these chapters include shelf life, microbiological and sensory properties, and packaging, all as they apply to fresh and to frozen muscle foods.
Handbook of Meat, Poultry, and Seafood Quality is the result of the combined efforts of more than 30 professionals from industry, government, and academia worldwide. They represent more than 11 countries with diverse expertise and background in the quality of muscle goods. The book is designed to serve as an essential reference on the quality of muscle foods for all professionals in government, industry, and academia.
Contents
PART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN
- 1 Chemical and Biochemical Aspects of Color in Muscle Foods
- 2 Sensory Methodology of Muscle Foods
- 3 Attributes of Muscle Foods: Color, Texture, Flavor
- 4 Recent Developments in Flavor Measurements
PART TWO: FLAVOR
- 5 Sensory Characterization
- 6 Chemical Characterization
- 7 Process Flavors
- 8 Savory Flavors
- 9 Off Flavors and Rancidity in Foods
- 10 Land Animal Products
- 11 Marine Animal and Plant Products
PART THREE: BEEF QUALITY
- 12 Sensory Evaluation of Beef Flavor
- 13 Beef Quality and Tainting
- 14 Microbiological and Sensory Properties of Beef
- 15 Quality Measurements in Beef
- 16 Shelf Life of Meats
- 17 Packaging and Freezing of Beef as Related to Sensory Properties
PART FOUR: PORK QUALITY
- 18 Sensory Evaluation of Pork Flavor
- 19 Pork Taint
- 20 Microbiological and Sensory Properties of Fresh and Frozen Pork Products
- 21 Shelf Life of Fresh and Frozen Pork
- 22 Packaging of (Fresh and Frozen) Pork
PART FIVE: POULTRY QUALITY
- 23 Poultry Meat Flavor
- 24 Poultry Quality and Tainting
- 25 Microbiological and Sensory Properties of Fresh and Frozen Poultry
- 26 Quality Indicators in Poultry Products
- 27 Shelf Life of Fresh and Frozen Poultry
- 28 Packaging of Fresh and Frozen Poultry
PART SIX: SEAFOOD QUALITY
- 29 Quality Index Methods
- 30 Sensory Quality of Fish
- 31 Quality of Frozen Fish
- 32 Packaging for Chilled and Frozen Seafood
- Index
About the Authors
Book Details
- Hardcover: 576 pages
- Publisher: Wiley-Blackwell; second edition (2012)
- Language: English
- ISBN-10: 0470958324
- ISBN-13: 978-0470958322
- Product Dimensions: 7.2 x 1.2 x 9.9 inches
- List price: $199.95