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Informationen zum Autor The Editor Dr. Leo M. L. Nollet, Professor of Biotechnology, Department of Engineering Science, Ghent, Belgium Associate Editors Dr. Terri Boylston, Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA Dr. Feng Chen, Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA Dr. Patti C. Coggins, Food Science, Nutrition, and Health Promotion, Mississippi State University, Starkville, Mississippi, USA Dr. Grethe Hyldig, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark Professor Lisa McKee, Human Nutrition and Food Science, College of Agricultural, Consumer and Environmental Sciences, New Mexico State University, Las Cruces, New Mexico, USA Dr. Chris R. Kerth, Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University, College Station, Texas, USA Klappentext The quality of a food is determined from two perspectives: scientific status and consumer preference. Scientific factors include: composition, spoilage, functional ingredients (affecting health), contamination, and general safety. Consumer preferences are linked directly to the human senses and include sight, touch, smell, taste, and mouth feel. The quality of a food is therefore the composite picture of many factors.This extensively revised second edition of Handbook of Meat, Poultry, and Seafood Quality focuses especially on the different quality factors affecting muscle foods (beef, pork, poultry, and seafood). The book consists of five sections. Section 1: Quality Aspects of Products of Animal Origin, deals with the general sensory aspects of muscle foods such as color, texture, and flavor, and how to determine these parameters in muscle foods. Sections 2 to 5 explore in depth the quality parameters of beef, pork, poultry, and seafood. Parameters covered in these chapters include shelf life, microbiological and sensory properties, and packaging, all as they apply to fresh and to frozen muscle foods.Handbook of Meat, Poultry, and Seafood Quality is the result of the combined efforts of more than 30 professionals from industry, government, and academia worldwide. They represent more than 11 countries with diverse expertise and background in the quality of muscle goods. The book is designed to serve as an essential reference on the quality of muscle foods for all professionals in government, industry, and academia. Zusammenfassung A great need exists for valuable information on factors affecting the quality of animal related products. Inhaltsverzeichnis Preface viii Contributors x PART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN 1 1 Chemical and Biochemical Aspects of Color in Muscle Foods 3 José Ángel Pérez-Alvarez and Juana Fernández-López 2 Sensory Methodology of Muscle Foods 25 Patti C. Coggins 3 Attributes of Muscle Foods: Color, Texture, Flavor 35 Patti C. Coggins 4 Recent Developments in Flavor Measurements 45 Jean-Luc Le Quéré PART TWO: FLAVOR 63 5 Sensory Characterization 65 Karen L. Bett-Garber 6 Chemical Characterization 76 Neil C. Da Costa and Sanja Eri 7 Process Flavors 91 Hyung Hee Baek 8 Savory Flavors 105 Christoph Cerny 9 Off Flavors and Rancidity in Foods 127 Ronald B. Pegg and Fereidoon Shahidi 10 Land Animal Products 140 Terri Boylston 11 Marine Animal and Plant Products 156 Narendra Narain and Maria Lúcia Nunes PART THREE: BEEF QUALITY 173 12 Sensory Evaluation of Beef Flavor 175 Rhonda K. Miller 13 Be...
List of contents
Preface viii
Contributors x
PART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN 1
1 Chemical and Biochemical Aspects of Color in Muscle Foods 3
José Ángel Pérez-Alvarez and Juana Fernández-López
2 Sensory Methodology of Muscle Foods 25
Patti C. Coggins
3 Attributes of Muscle Foods: Color, Texture, Flavor 35
Patti C. Coggins
4 Recent Developments in Flavor Measurements 45
Jean-Luc Le Quéré
PART TWO: FLAVOR 63
5 Sensory Characterization 65
Karen L. Bett-Garber
6 Chemical Characterization 76
Neil C. Da Costa and Sanja Eri
7 Process Flavors 91
Hyung Hee Baek
8 Savory Flavors 105
Christoph Cerny
9 Off Flavors and Rancidity in Foods 127
Ronald B. Pegg and Fereidoon Shahidi
10 Land Animal Products 140
Terri Boylston
11 Marine Animal and Plant Products 156
Narendra Narain and Maria Lúcia Nunes
PART THREE: BEEF QUALITY 173
12 Sensory Evaluation of Beef Flavor 175
Rhonda K. Miller
13 Beef Quality and Tainting 192
Leo M.L. Nollet
14 Microbiological and Sensory Properties of Beef 199
Jack Thomas
15 Quality Measurements in Beef 208
Susan Brewer
16 Shelf Life of Meats 232
Leo M.L. Nollet
17 Packaging and Freezing of Beef as Related to Sensory Properties 246
Leo M.L. Nollet
PART FOUR: PORK QUALITY 255
18 Sensory Evaluation of Pork Flavor 257
Veronika Válková
19 Pork Taint 280
William Benjy Mikel
20 Microbiological and Sensory Properties of Fresh and Frozen Pork Products 292
Lisa McKee
21 Shelf Life of Fresh and Frozen Pork 308
Sancho Bañon Arias
22 Packaging of (Fresh and Frozen) Pork 321
Maurice O'Sullivan and Joseph P. Kerry
PART FIVE: POULTRY QUALITY 341
23 Poultry Meat Flavor 343
Paul L. Dawson and Nick Spinelli
24 Poultry Quality and Tainting 360
María de Lourdes Pérez-Chabela and Alfonso Totosaus
25 Microbiological and Sensory Properties of Fresh and Frozen Poultry 373
Lisa McKee
26 Quality Indicators in Poultry Products 390
Lisa Mckee, Elizabeth Cobb, and Sarah Padilla
27 Shelf Life of Fresh and Frozen Poultry 410
María de Lourdes Pérez-Chabela
28 Packaging of Fresh and Frozen Poultry 423
Alfonso Totosaus and V. Kuri
PART SIX: SEAFOOD QUALITY 435
29 Quality Index Methods 437
Grethe Hyldig, Allan Bremner, Emilia Martinsdóttir, and Rian Schelvis
30 Sensory Quality of Fish 459
Grethe Hyldig
31 Quality of Frozen Fish 479
Alex Augusto Gonçalves, Jette Nielsen, and Flemming Jessen
32 Packaging for Chilled and Frozen Seafood 510
Alex Augusto Gonçalves
Index 546
