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.
Daftar Isi
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 Mc Kee
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 Mc Kee
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
Tentang Penulis
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 Mc Kee, 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
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