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Cover image for product 081382446X
Handbook of Meat, Poultry and Seafood Quality
Leo M.L. Nollet (Editor), Terri Boylston (Associate Editor), Feng Chen (Associate Editor), Patti C. Coggins (Associate Editor), Maria Beatriz Gloria (Associate Editor), Grethe Hyldig (Associate Editor), Chris R. Kerth (Associate Editor), Lisa H. McKee (Associate Editor), Y. H. Hui (Associate Editor)
ISBN: 978-0-8138-2446-8
Hardcover
744 pages
March 2007, Wiley-Blackwell
US $249.99 Add to Cart

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  • Description
  • Table of Contents
  • Author Information
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
  • packaging
  • safety
  • sensory attributes
  • shelf-life
  • stability
  • tainting
  • texture
  • water activity

Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source.