{"product_id":"handbook-of-meat-poultry-and-seafood-quality-isbn-9780470958322","title":"Handbook of Meat, Poultry and Seafood Quality","description":"A great need exists for valuable information on factors affecting the quality of animal related products.  The second edition of \u003ci\u003eHandbook of Meat, Poultry and Seafood Quality\u003c\/i\u003e, 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  \u003cp\u003eContributors x\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Chemical and Biochemical Aspects of Color in Muscle Foods 3\u003cbr\u003e \u003ci\u003eJosé Ángel Pérez-Alvarez and Juana Fernández-López\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Sensory Methodology of Muscle Foods 25\u003cbr\u003e \u003ci\u003ePatti C. Coggins\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Attributes of Muscle Foods: Color, Texture, Flavor 35\u003cbr\u003e \u003ci\u003ePatti C. Coggins\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Recent Developments in Flavor Measurements 45\u003cbr\u003e \u003ci\u003eJean-Luc Le Quéré\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART TWO: FLAVOR 63\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5 Sensory Characterization 65\u003cbr\u003e \u003ci\u003eKaren L. Bett-Garber\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Chemical Characterization 76\u003cbr\u003e \u003ci\u003eNeil C. Da Costa and Sanja Eri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Process Flavors 91\u003cbr\u003e \u003ci\u003eHyung Hee Baek\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Savory Flavors 105\u003cbr\u003e \u003ci\u003eChristoph Cerny\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Off Flavors and Rancidity in Foods 127\u003cbr\u003e \u003ci\u003eRonald B. Pegg and Fereidoon Shahidi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Land Animal Products 140\u003cbr\u003e \u003ci\u003eTerri Boylston\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Marine Animal and Plant Products 156\u003cbr\u003e \u003ci\u003eNarendra Narain and Maria Lúcia Nunes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART THREE: BEEF QUALITY 173\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12 Sensory Evaluation of Beef Flavor 175\u003cbr\u003e \u003ci\u003eRhonda K. Miller\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Beef Quality and Tainting 192\u003cbr\u003e \u003ci\u003eLeo M.L. Nollet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Microbiological and Sensory Properties of Beef 199\u003cbr\u003e \u003ci\u003eJack Thomas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Quality Measurements in Beef 208\u003cbr\u003e \u003ci\u003eSusan Brewer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Shelf Life of Meats 232\u003cbr\u003e \u003ci\u003eLeo M.L. Nollet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Packaging and Freezing of Beef as Related to Sensory Properties 246\u003cbr\u003e \u003ci\u003eLeo M.L. Nollet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART FOUR: PORK QUALITY 255\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e18 Sensory Evaluation of Pork Flavor 257\u003cbr\u003e \u003ci\u003eVeronika Válková\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Pork Taint 280\u003cbr\u003e \u003ci\u003eWilliam Benjy Mikel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20 Microbiological and Sensory Properties of Fresh and Frozen Pork Products 292\u003cbr\u003e \u003ci\u003eLisa McKee\u003cbr\u003e \u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21 Shelf Life of Fresh and Frozen Pork 308\u003cbr\u003e \u003ci\u003eSancho Bañon Arias\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22 Packaging of (Fresh and Frozen) Pork 321\u003cbr\u003e \u003ci\u003eMaurice O’Sullivan and Joseph P. Kerry\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART FIVE: POULTRY QUALITY 341\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e23 Poultry Meat Flavor 343\u003cbr\u003e \u003ci\u003ePaul L. Dawson and Nick Spinelli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24 Poultry Quality and Tainting 360\u003cbr\u003e \u003ci\u003eMaría de Lourdes Pérez-Chabela and Alfonso Totosaus\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25 Microbiological and Sensory Properties of Fresh and Frozen Poultry 373\u003cbr\u003e \u003ci\u003eLisa McKee\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26 Quality Indicators in Poultry Products 390\u003cbr\u003e \u003ci\u003eLisa Mckee, Elizabeth Cobb, and Sarah Padilla\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27 Shelf Life of Fresh and Frozen Poultry 410\u003cbr\u003e \u003ci\u003eMaría de Lourdes Pérez-Chabela\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28 Packaging of Fresh and Frozen Poultry 423\u003cbr\u003e \u003ci\u003eAlfonso Totosaus and V. Kuri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART SIX: SEAFOOD QUALITY 435\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e29 Quality Index Methods 437\u003cbr\u003e \u003ci\u003eGrethe Hyldig, Allan Bremner, Emilia Martinsdóttir, and Rian Schelvis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30 Sensory Quality of Fish 459\u003cbr\u003e \u003ci\u003eGrethe Hyldig\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31 Quality of Frozen Fish 479\u003cbr\u003e \u003ci\u003eAlex Augusto Gonçalves, Jette Nielsen, and Flemming Jessen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32 Packaging for Chilled and Frozen Seafood 510\u003cbr\u003e \u003ci\u003eAlex Augusto Gonçalves\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 546\u003c\/p\u003e \u003cp\u003e\u003cb\u003eThe Editor\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr. Leo M. L. Nollet,\u003c\/b\u003e Professor of Biotechnology, Department of Engineering Science, Ghent, Belgium\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAssociate Editors\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr. Terri Boylston,\u003c\/b\u003e Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr. Feng Chen,\u003c\/b\u003e Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr. Patti C. Coggins,\u003c\/b\u003e Food Science, Nutrition, and Health Promotion, Mississippi State University, Starkville, Mississippi, USA\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr. Grethe Hyldig,\u003c\/b\u003e Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark\u003c\/p\u003e \u003cp\u003e\u003cb\u003eProfessor Lisa McKee,\u003c\/b\u003e Human Nutrition and Food Science, College of Agricultural, Consumer and Environmental Sciences, New Mexico State University, Las Cruces, New Mexico, USA\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr. Chris R. Kerth,\u003c\/b\u003e Department of Animal Science, College of Agriculture and Life Sciences, Texas A\u0026amp;M University, College Station, Texas, USA\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eThis extensively revised second edition of \u003ci\u003eHandbook of Meat, Poultry, and Seafood Quality\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eHandbook of Meat, Poultry, and Seafood Quality\u003c\/i\u003e 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989336277221,"sku":"NP9780470958322","price":246.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470958322.jpg?v=1761783716","url":"https:\/\/k12savings.com\/es\/products\/handbook-of-meat-poultry-and-seafood-quality-isbn-9780470958322","provider":"K12savings","version":"1.0","type":"link"}