Handbook of Meat, Poultry and Seafood Quality

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A discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Sections discuss factors affecting the quality of beef, pork, poultry, and seafood

Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia.

About the Author:

Editor: Leo M.L. Nollet, PhD is Professor of Biotechnology at University College Ghent (Hogeschool Gent), Member of Ghent University Association, Ghent, Belgium. He is the author and coauthor of numerous articles, abstracts, and presentations, and books. His research interests include food analysis techniques, HPLC, and environmental analysis techniques. Dr. Nollet has edited and/or authored six books on analytical methodologies for food, drinking water, and environmental chemicals.

Associate Editors: Terri Boylston, PhD, Iowa State University; Feng Chen, PhD, Clemson University; Patti C. Coggins, PhD, Mississippi State University; Maria Beatriz Gloria, PhD, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil; Grethe Hyldig, PhD, Denmark Ministry of Food, Agriculture & Fisheries, Lyngby, Denmark; Chris R. Kerth, PhD, Auburn University; Lisa H. McKee, PhD, New Mexico State University; and Y.H. Hui, PhD, food industry consultant, West Sacramento, CA.

Contents:

Part I: Quality factors and product definitions
1. Muscle foods quality factors
2. Processed muscle foods definitions and standards
3. US HACCP for muscle foods
Part II: Sensory attributes of muscle foods
4. History, background and objectives of sensory evaluation in muscle food
5. Chemistry and biochemistry of color in muscle foods
6. Sensory: human biology and physiology
7. Sensory methodology for muscle foods
8. Objective methods of sensory analysis
9. Attributes of muscle foods: color, texture, flavor.
Part III: Flavors
10. Sensory characterization
11. Chemical characterization
12. Chemistry, technology, and safety of synthetic flavors
13. Process Flavors
14. Savory Flavors
15. Natural Flavors
16. Wood Smoke Flavor
17. Blended Flavors
18. Off-flavors and Rancidity in Foods
19. Land animal products
20. Marine animal and plant products
21. Maillard reaction in flavor generation
22. Traditional Laboratory Methods
23. Recent developments in flavor measurements
Part IV: Beef quality
24. Sensory evaluation of beef flavor
25. Beef quality and tainting
26. Microbiological and sensory properties of beef microbiology
27. Quality measurements in beef
28. Shelf-life of meats
29. Packaging and freezing of beef as related to sensory properties
Part V: Pork: fresh and frozen
30. Fresh and frozen pork color
31. Microbiological and sensory properties of fresh and frozen pork products
32. Pork tainting
33. Shelf life of fresh and frozen pork
Part VI: Poultry: fresh and frozen
34. General attributes of fresh and frozen poultry meat
35. Poultry meat flavor
36. Color of fresh and frozen poultry
37. Shelf-life of fresh and frozen poultry
38. Packaging of fresh and frozen poultry
39. Microbiological and sensory properties of fresh and frozen poultry
Part VII: Fish and shellfish: fresh and frozen
40. Fish and sensory analysis in the fish chain
41. Sensory profiling of fish, fish product and shellfis
42. Quality Index Methods
43. Texture of fish, fish products and shellfish
44 Perception of sensory quality of wild and farmed fish by experts, consumers and chefs or cooks in the restaurant sector
45. Frozen fish
Index