Book chapter
Quality Index Methods
Handbook of Meat, Poultry and Seafood Quality, pp.529-547
Blackwell Publishing Inc.
2007
Abstract
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. [Book Synopsis]
Details
- Title
- Quality Index Methods
- Authors
- G Hyldig (Author) - Technical University of Denmark, DenmarkH A Bremner (Author) - Allan Bremner and Associates, AustraliaE Martinsdottir (Author) - Icelandic Fisheries Laboratories, IcelandR Schelvis (Author) - Netherlands Institute for Fisheries Research, Netherlands
- Contributors
- L M Nollet (Editor)T Boylston (Editor)F Chen (Editor)P C Coggins (Editor)M B Gloria (Editor)G Hyldig (Editor)C R Kerth (Editor)L H McKee (Editor)Y H Huo (Editor)
- Publication details
- Handbook of Meat, Poultry and Seafood Quality, pp.529-547
- Publisher
- Blackwell Publishing Inc.
- Date published
- 2007
- DOI
- 10.1002/9780470277829.ch41
- ISBN
- 9780813824468
- Organisation Unit
- University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99450289402621
- Output Type
- Book chapter
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