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.

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultryand seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

Preface viiiContributors xPART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN11 Chemical and Biochemical Aspects of Color in Muscle Foods3José Ángel Pérez-Alvarez and JuanaFernández-López2 Sensory Methodology of Muscle Foods 25Patti C. Coggins3 Attributes of Muscle Foods: Color, Texture, Flavor 35Patti C. Coggins4 Recent Developments in Flavor Measurements 45Jean-Luc Le QuéréPART TWO: FLAVOR 635 Sensory Characterization 65Karen L. Bett-Garber6 Chemical Characterization 76Neil C. Da Costa and Sanja Eri7 Process Flavors 91Hyung Hee Baek8 Savory Flavors 105Christoph Cerny9 Off Flavors and Rancidity in Foods 127Ronald B. Pegg and Fereidoon Shahidi10 Land Animal Products 140Terri Boylston11 Marine Animal and Plant Products 156Narendra Narain and Maria Lúcia NunesPART THREE: BEEF QUALITY 17312 Sensory Evaluation of Beef Flavor 175Rhonda K. Miller13 Beef Quality and Tainting 192Leo M.L. Nollet14 Microbiological and Sensory Properties of Beef 199Jack Thomas15 Quality Measurements in Beef 208Susan Brewer16 Shelf Life of Meats 232Leo M.L. Nollet17 Packaging and Freezing of Beef as Related to SensoryProperties 246Leo M.L. NolletPART FOUR: PORK QUALITY 25518 Sensory Evaluation of Pork Flavor 257Veronika Válková19 Pork Taint 280William Benjy Mikel20 Microbiological and Sensory Properties of Fresh and FrozenPork Products 292Lisa McKee21 Shelf Life of Fresh and Frozen Pork 308Sancho Bañon Arias22 Packaging of (Fresh and Frozen) Pork 321Maurice O'Sullivan and Joseph P. KerryPART FIVE: POULTRY QUALITY 34123 Poultry Meat Flavor 343Paul L. Dawson and Nick Spinelli24 Poultry Quality and Tainting 360María de Lourdes Pérez-Chabela and AlfonsoTotosaus25 Microbiological and Sensory Properties of Fresh and FrozenPoultry 373Lisa McKee26 Quality Indicators in Poultry Products 390Lisa Mckee, Elizabeth Cobb, and Sarah Padilla27 Shelf Life of Fresh and Frozen Poultry 410María de Lourdes Pérez-Chabela28 Packaging of Fresh and Frozen Poultry 423Alfonso Totosaus and V. KuriPART SIX: SEAFOOD QUALITY 43529 Quality Index Methods 437Grethe Hyldig, Allan Bremner, Emilia Martinsdóttir, andRian Schelvis30 Sensory Quality of Fish 459Grethe Hyldig31 Quality of Frozen Fish 479Alex Augusto Gonçalves, Jette Nielsen, and FlemmingJessen32 Packaging for Chilled and Frozen Seafood 510Alex Augusto GonçalvesIndex 546