List of Contributors.
Part I: General food quality factors .
1. Muscle foods quality factors.
2. Processed muscle foods definitions and standards.
3. US HACCP for muscle foods.
Part II: Sensory attributes of muscle foods.
4. History, background and objectives of sensory evaluation in muscle foods.
5. Chemistry and biochemistry of color in muscle foods6. Sensory: human biology and physiology.
7. Sensory methodology for muscle foods.
8. Objective methods of sensory analysis.
9. Attributes of muscle foods: color, texture, flavor..
Part III: Flavors.
10. Sensory characterization.
11. Chemical characterization.
12. Chemistry, technology, and safety of synthetic flavors.
13. Process Flavors.
14. Savory Flavors.
15. Natural Flavors.
16. Wood Smoke Flavor.
17. Blended Flavors.
18. Off-flavors and Rancidity in Foods.
19. Land animal products.
20. Marine animal and plant products.
21. Maillard reaction in flavor generation.
22. Traditional Laboratory Methods.
23. Recent developments in flavor measurements.
Part IV: Beef quality.
24. Sensory evaluation of beef flavor.
25. Beef quality and tainting.
26. Microbiological and sensory properties of beef microbiology.
27. Quality measurements in beef.
28. Shelf-life of meats.
29. Packaging and freezing of beef as related to sensory properties.
Part V: Pork: fresh and frozen.
30. Fresh and frozen pork color.
31. Microbiological and sensory properties of fresh and frozen pork products.
32. Pork tainting.
33. Shelf life of fresh and frozen pork.
Part VI: Poultry: fresh and frozen.
34. General attributes of fresh and frozen poultry meat.
35. Poultry meat flavor.
36. Color of fresh and frozen poultry.
37. Shelf-life of fresh and frozen poultry.
38. Packaging of fresh and frozen poultry.
39. Microbiological and sensory properties of fresh and frozen poultry.
Part VII: Fish and shellfish: fresh and frozen 40. Fish and sensory analysis in the fish chain.
41. Sensory profiling of fish, fish product and shellfish.
42. Quality Index Methods.
43. Texture of fish, fish products and shellfish.
44. Perception of sensory quality of wild and farmed fish by experts, consumers and chefs or cooks in the restaurant sector.
45. Frozen fish.