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Handbook of Meat, Poultry and Seafood Quality, 2nd Edition

Handbook of Meat, Poultry and Seafood Quality, 2nd Edition

Leo M. L. Nollet (Editor), Terri Boylston (Associate Editor), Feng Chen (Associate Editor), Patti Coggins (Associate Editor), Grethe Hydlig (Associate Editor), L. H. McKee (Associate Editor), Chris Kerth (Associate Editor)

ISBN: 978-0-470-95832-2

Sep 2012, Wiley-Blackwell

576 pages

In Stock

$219.95

Description

A great need exists for valuable information on factors affecting the quality of animal related products.  The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
Preface viii

Contributors x

PART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN 1

1 Chemical and Biochemical Aspects of Color in Muscle Foods 3
José Ángel Pérez-Alvarez and Juana Fernández-López

2 Sensory Methodology of Muscle Foods 25
Patti C. Coggins

3 Attributes of Muscle Foods: Color, Texture, Flavor 35
Patti C. Coggins

4 Recent Developments in Flavor Measurements 45
Jean-Luc Le Quéré

PART TWO: FLAVOR 63

5 Sensory Characterization 65
Karen L. Bett-Garber

6 Chemical Characterization 76
Neil C. Da Costa and Sanja Eri

7 Process Flavors 91
Hyung Hee Baek

8 Savory Flavors 105
Christoph Cerny

9 Off Flavors and Rancidity in Foods 127
Ronald B. Pegg and Fereidoon Shahidi

10 Land Animal Products 140
Terri Boylston

11 Marine Animal and Plant Products 156
Narendra Narain and Maria Lúcia Nunes

PART THREE: BEEF QUALITY 173

12 Sensory Evaluation of Beef Flavor 175
Rhonda K. Miller

13 Beef Quality and Tainting 192
Leo M.L. Nollet

14 Microbiological and Sensory Properties of Beef 199
Jack Thomas

15 Quality Measurements in Beef 208
Susan Brewer

16 Shelf Life of Meats 232
Leo M.L. Nollet

17 Packaging and Freezing of Beef as Related to Sensory Properties 246
Leo M.L. Nollet

PART FOUR: PORK QUALITY 255

18 Sensory Evaluation of Pork Flavor 257
Veronika Válková

19 Pork Taint 280
William Benjy Mikel

20 Microbiological and Sensory Properties of Fresh and Frozen Pork Products 292
Lisa McKee

21 Shelf Life of Fresh and Frozen Pork 308
Sancho Bañon Arias

22 Packaging of (Fresh and Frozen) Pork 321
Maurice O’Sullivan and Joseph P. Kerry

PART FIVE: POULTRY QUALITY 341

23 Poultry Meat Flavor 343
Paul L. Dawson and Nick Spinelli

24 Poultry Quality and Tainting 360
María de Lourdes Pérez-Chabela and Alfonso Totosaus

25 Microbiological and Sensory Properties of Fresh and Frozen Poultry 373
Lisa McKee

26 Quality Indicators in Poultry Products 390
Lisa Mckee, Elizabeth Cobb, and Sarah Padilla

27 Shelf Life of Fresh and Frozen Poultry 410
María de Lourdes Pérez-Chabela

28 Packaging of Fresh and Frozen Poultry 423
Alfonso Totosaus and V. Kuri

PART SIX: SEAFOOD QUALITY 435

29 Quality Index Methods 437
Grethe Hyldig, Allan Bremner, Emilia Martinsdóttir, and Rian Schelvis

30 Sensory Quality of Fish 459
Grethe Hyldig

31 Quality of Frozen Fish 479
Alex Augusto Gonçalves, Jette Nielsen, and Flemming Jessen

32 Packaging for Chilled and Frozen Seafood 510
Alex Augusto Gonçalves

Index 546