Ebook: Handbook of meat, poultry and seafood quality

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.Content:
Chapter 1 Chemical and Biochemical Aspects of Color in Muscle Foods (pages 1–24): JoseAngel Perez?Alvarez and Juana Fernandez?Lopez
Chapter 2 Sensory Methodology of Muscle Foods (pages 25–34): Patti C. Coggins
Chapter 3 Attributes of Muscle Foods: Color, Texture, Flavor (pages 35–44): Patti C. Coggins
Chapter 4 Recent Developments in Flavor Measurements (pages 45–61): Jean?Luc Le Quere
Chapter 5 Sensory Characterization (pages 63–75): Karen L. Bett?Garber
Chapter 6 Chemical Characterization (pages 76–90): Neil C. Da Costa and Sanja Eri
Chapter 7 Process Flavors (pages 91–104): Hyung Hee Baek
Chapter 8 Savory Flavors (pages 105–126): Christoph Cerny
Chapter 9 Off Flavors and Rancidity in Foods (pages 127–139): Ronald B. Pegg and Fereidoon Shahidi
Chapter 10 Land Animal Products (pages 140–155): Terri Boylston
Chapter 11 Marine Animal and Plant Products (pages 156–172): Narendra Narain and Maria Lucia Nunes
Chapter 12 Sensory Evaluation of Beef Flavor (pages 173–191): Rhonda K. Miller
Chapter 13 Beef Quality and Tainting (pages 192–198): Leo M. L. Nollet
Chapter 14 Microbiological and Sensory Properties of Beef (pages 199–207): Jack Thomas
Chapter 15 Quality Measurements in Beef (pages 208–231): Susan Brewer
Chapter 16 Shelf Life of Meats (pages 232–245): Leo M. L. Nollet
Chapter 17 Packaging and Freezing of Beef as Related to Sensory Properties (pages 246–253): Leo M. L. Nollet
Chapter 18 Sensory Evaluation of Pork Flavor (pages 255–279): Veronika Valkova
Chapter 19 Pork Taint (pages 280–291): William Benjy Mikel
Chapter 20 Microbiological and Sensory Properties of Fresh and Frozen Pork Products (pages 292–307): Lisa McKee
Chapter 21 Shelf Life of Fresh and Frozen Pork (pages 308–320): Sancho Banon Arias
Chapter 22 Packaging of (Fresh and Frozen) Pork (pages 321–340): Maurice O'Sullivan and Joseph P. Kerry
Chapter 23 Poultry Meat Flavor (pages 341–359): Paul L. Dawson and Nick Spinelli
Chapter 24 Poultry Quality and Tainting (pages 360–372): Maria de Lourdes Perez?Chabela and Alfonso Totosaus
Chapter 25 Microbiological and Sensory Properties of Fresh and Frozen Poultry (pages 373–389): Lisa McKee
Chapter 26 Quality Indicators in Poultry Products (pages 390–409): Lisa McKee, Elizabeth Cobb and Sarah Padilla
Chapter 27 Shelf Life of Fresh and Frozen Poultry (pages 410–422): Maria de Lourdes Perez?Chabela
Chapter 28 Packaging of Fresh and Frozen Poultry (pages 423–434): Alfonso Totosaus and V. Kuri
Chapter 29 Quality Index Methods (pages 435–458): Grethe Hyldig, Allan Bremner, Emilia Martinsdottir and Rian Schelvis
Chapter 30 Sensory Quality of Fish (pages 459–478): Grethe Hyldig
Chapter 31 Quality of Frozen Fish (pages 479–509): Alex Augusto Goncalves, Jette Nielsen and Flemming Jessen
Chapter 32 Packaging for Chilled and Frozen Seafood (pages 510–545): Alex Augusto Goncalves