Quality Attributes And Their Measurement In Meat Poultry And Fish Products
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Quality Attributes And Their Measurement In Meat Poultry And Fish Products
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Author : A. M. Pearson
language : en
Publisher:
Release Date : 2014-09-01
Quality Attributes And Their Measurement In Meat Poultry And Fish Products written by A. M. Pearson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-01 with categories.
Quality Attributes And Their Measurement In Meat Poultry And Fish Products
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Author : A. M. Pearson
language : en
Publisher: Aspen Publishers
Release Date : 1994
Quality Attributes And Their Measurement In Meat Poultry And Fish Products written by A. M. Pearson 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 Technology & Engineering categories.
Introduction to quality attributes and their measurement in meat, poultry and fish products. Color its basis and importance. Colour of meat. Juiciness its importance and some contribuiting factors. Measurement of water holding capacity and juciness. The clemical senses. Flavor and aroma chemistry. Flavor and aroma its mearument. Species specific flavors and odors. Flavor and aroma problems and their measurement in meat, poultry and fish products. Tenderness of meat, poultry and fish. Meat texture measurement. Product acceptability evaluation. Microbial growth and its control in meat. poultry and fish. Rapid methods for measurment and enumeration of microbial contamination. Food analysis and chemical residues in muscle foods. The contributions of meat, poultry and fish to the health and well being of man.
Advances In Meat Research
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Author : A.M. Pearson
language : en
Publisher: Springer
Release Date : 1985-09-30
Advances In Meat Research written by A.M. Pearson and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985-09-30 with Technology & Engineering categories.
The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse quently "rediscovered" electrical stimulation.
Quality Attributes And Their Measurement In Meat Poultry And Fish Products
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Author : A. M. Pearson
language : en
Publisher: Springer
Release Date : 2013-11-09
Quality Attributes And Their Measurement In Meat Poultry And Fish Products written by A. M. Pearson and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-09 with Technology & Engineering categories.
The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.
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.
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.
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 : 1997-07-31
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 1997-07-31 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.
Handbook Of Food Science Technology And Engineering 4 Volume Set
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2005-12-19
Handbook Of Food Science Technology And Engineering 4 Volume Set written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-12-19 with Technology & Engineering categories.
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Poultry Quality Evaluation
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Author : Massimiliano Petracci
language : en
Publisher: Woodhead Publishing
Release Date : 2017-08-01
Poultry Quality Evaluation written by Massimiliano Petracci and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-08-01 with Technology & Engineering categories.
Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values Contains contributions from editors who are very well known and highly respected in the field
Food Packaging And Shelf Life
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Author : Gordon L. Robertson
language : en
Publisher: CRC Press
Release Date : 2009-12-21
Food Packaging And Shelf Life written by Gordon L. Robertson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-12-21 with Technology & Engineering categories.
The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and
