Flavor Of Meat Meat Products And Seafood
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Flavor Of Meat Meat Products And Seafood
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Author : Fereidoon Shahidi
language : en
Publisher: Springer
Release Date : 1998-07-31
Flavor Of Meat Meat Products And Seafood written by Fereidoon Shahidi and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-07-31 with Technology & Engineering categories.
The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.
Handbook Of Meat Poultry And Seafood Quality
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Author : Leo M. L. Nollet
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Handbook Of Meat Poultry And Seafood Quality written by Leo M. L. Nollet and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
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.; t.
Handbook Of Meat Poultry And Seafood Quality
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Author : Leo M. L. Nollet
language : en
Publisher: John Wiley & Sons
Release Date : 2012-05-29
Handbook Of Meat Poultry And Seafood Quality written by Leo M. L. Nollet and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-29 with Technology & Engineering categories.
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.
Flavor Of Meat And Meat Products
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Author : Fereidoon Shahidi
language : en
Publisher: Aspen Publishers
Release Date : 1994
Flavor Of Meat And Meat Products written by Fereidoon Shahidi and has been published by Aspen Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cooking categories.
..its importance as a reference to meat scientists and flavor chemists is unquestionable.. - Food Technology'..a comprehensive source of current research on meat flavor.' - Trends in Food Science and Technology
Muscle Foods
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Author : Burdette C. Breidenstein
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Muscle Foods written by Burdette C. Breidenstein and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Technology & Engineering categories.
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Warmed Over Flavor Of Meat
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Author : Allen J. St. Angelo
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Warmed Over Flavor Of Meat written by Allen J. St. Angelo and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor (WOF) of meat that contributes to a decrease in sale, meat consumption, and production expansion. WOF is old, stale, rancid, and painty flavor and odor of meat, apparently caused by the catalytic oxidation of unsaturated fatty acids. Comprised of 10 chapters, the book initially describes the mechanisms of metals’ role in the promotion of lipid oxidation. The text also discusses the content and distribution of iron in meat and the evidence concerning the ability of the various forms of iron in meat to promote oxidative degradation of lipids. The subsequent chapters describe the oxidative deterioration in muscle foods and the free radical processes pertinent to autoxidation of foods. A chapter presents evidence for and against heme catalysis of lipid oxidation and the antioxidant role of nitrite in cured meats. The book also considers sensory and instrumental analysis of volatiles and undesirable flavors related to WOF and the isolation and separation of heteroatomic compounds associated with beef flavor. The remaining chapters describe several methodologies for retarding or preventing WOF in meat, focusing on the practical procedure of the Maillard reaction. Lastly, sources of natural antioxidants for meat product preservation are considered. Food scientists, researchers, and manufacturers will find this book invaluable.
Production And Processing Of Healthy Meat Poultry And Fish Products
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Author : A.M. Pearson
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Production And Processing Of Healthy Meat Poultry And Fish Products written by A.M. Pearson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Technology & Engineering categories.
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.
Meat Poultry And Seafood Technology Recent Developments
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Author : Endel Karmas
language : en
Publisher: William Andrew
Release Date : 1982
Meat Poultry And Seafood Technology Recent Developments written by Endel Karmas and has been published by William Andrew this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Carn categories.
Quality Attributes Of Muscle Foods
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Author : Youling L. Xiong
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Quality Attributes Of Muscle Foods written by Youling L. Xiong and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.
Flavor Of Meat And Meat Products
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Author : F. Shahidi
language : en
Publisher:
Release Date : 1995-12-31
Flavor Of Meat And Meat Products written by F. Shahidi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with categories.
Flavor of meat and meat products an overview. The flavour of beef. The flavour of pork. The flavour of poultry meat. Sheepmeat odour and flavour. Unami flavour of meat. Lipid-derivad off-flavours in meat formation and inhibition. Lipid oxidation in meat by products: effect of antioxidants and maillard reactants on volatiles. Maillard reactions and meat flavour development. The flavour of cured meat. Contribuition of smoke flavouring to processed meats. Some aspects of the chemistry of meat flavour. Analytical methodologies. Assessment of lipid oxidation and off-flavour development in meat and meat products. Sensory and statitiscal analyses in meat flavour research.