Research Guidelines For Cookery Sensory Evaluation And Instrumental Tenderness Measurements Of Fresh Meat
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Research Guidelines For Cookery Sensory Evaluation And Instrumental Tenderness Measurements Of Fresh Meat
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Author :
language : en
Publisher:
Release Date : 1995
Research Guidelines For Cookery Sensory Evaluation And Instrumental Tenderness Measurements Of Fresh Meat written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Food categories.
Ch. 1. Introduction - Ch. 2. Sample preparation - Ch. 3. Cooking methods and procedures - Ch. 4. Guidelines for cooking procedures - Ch. 5. Facilities, preparation and presentation of samples to the panel - Ch. 6. Trained sensory panels - Ch. 7. Test forms - Ch. 8. Consumer panels - Ch. 9. Instrumental measurement of tenderness.
Meat Science And Applications
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2001-07-27
Meat Science And Applications 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 2001-07-27 with Technology & Engineering categories.
Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex
Meat Quality Analysis
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Author : Ashim Kumar Biswas
language : en
Publisher: Academic Press
Release Date : 2019-08-21
Meat Quality Analysis written by Ashim Kumar Biswas and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-21 with Science categories.
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods
Improving The Sensory And Nutritional Quality Of Fresh Meat
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Author : Joseph Kerry
language : en
Publisher: Elsevier
Release Date : 2009-01-22
Improving The Sensory And Nutritional Quality Of Fresh Meat written by Joseph Kerry and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-22 with Technology & Engineering categories.
Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
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
Sensory Analysis Of Foods Of Animal Origin
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2010-09-15
Sensory Analysis Of Foods Of Animal Origin written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-09-15 with Technology & Engineering categories.
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and text
New Aspects Of Meat Quality
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Author : Peter P. Purslow
language : en
Publisher: Woodhead Publishing
Release Date : 2022-08-23
New Aspects Of Meat Quality written by Peter P. Purslow and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-23 with Technology & Engineering categories.
New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption. Provides the latest research techniques and developments presented by top researchers in the field Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health
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.
Current Advances In Meat Nutritional Sensory And Physical Quality Improvement
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Author : Mohammed Gagaoua
language : en
Publisher: MDPI
Release Date : 2020-04-24
Current Advances In Meat Nutritional Sensory And Physical Quality Improvement written by Mohammed Gagaoua and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-24 with Science categories.
Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.
52nd International Congress Of Meat Science And Technology
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Author : Declan Troy
language : en
Publisher: BRILL
Release Date : 2023-08-28
52nd International Congress Of Meat Science And Technology written by Declan Troy and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-28 with Technology & Engineering categories.
"This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was to address specific hot topics important to the industry and meat scientists, in particular, electrical stimulation and new instrumental methods for evaluation of meat quality characteristics. These proceedings reflect the truly global nature of meat research and give an insight into the current research issues for the industry."