Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality

Description

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.


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Details

Author(s)
Grethe Hyldig, Terri Boylston, Chris R. Kerth, Patti C. Coggins, Feng Chen, Maria Beatriz Gloria, Y. H. Hui, L. H. McKee, Leo M. L. Nollet
Format
Hardback | 744 pages
Dimensions
177.8 x 271.8 x 38.1mm | 1,655.63g
Publication date
27 Mar 2007
Publisher
Iowa State University Press
Publication City/Country
United States
Language
English
ISBN10
081382446X
ISBN13
9780813824468