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Handbook of Meat, Poultry and Seafood Quality, 2nd Edition
肉・鶏肉・魚介類品質ハンドブック

¥ 19,848 (tax included)

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.

Contents

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
Jose angel Perez-Alvarez and Juana Fernandez-Lopez

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 Quere

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 Lucia 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 Valkova

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 Banon 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
Maria de Lourdes Perez-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
Maria de Lourdes Perez-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 Martinsdottir, and Rian Schelvis

30 Sensory Quality of Fish 459
Grethe Hyldig

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

32 Packaging for Chilled and Frozen Seafood 510
Alex Augusto Goncalves

Index 546