Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality

Editor(s): Leo M. L. Nollet

Published Online: 10 DEC 2007

Print ISBN: 9780813824468

Online ISBN: 9780470277829

DOI: 10.1002/9780470277829

About this Book

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
  • texture
  • water activity

Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source.

Table of contents

    1. You have free access to this content
    2. Chapter 41

      Quality Index Methods (pages 529–548)

      Grethe Hyldig, Allan Bremner, Emilía Martinsdóttir and Rian Schelvis

    3. You have free access to this content
    4. You have free access to this content

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