Handbook of Meat, Poultry and Seafood Quality, Second Edition

Handbook of Meat, Poultry and Seafood Quality, Second Edition

Editor(s): Leo M. L. Nollet

Published Online: 11 JUN 2012 10:02AM EST

Print ISBN: 9780470958322

Online ISBN: 9781118352434

DOI: 10.1002/9781118352434

About this Book

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.

Table of contents

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  1. Part One: Quality Aspects of Products of Animal Origin

  2. Part Two: Flavor

  3. Part Three: Beef Quality

  4. Part Four: Pork Quality

  5. Part Five: Poultry Quality

    1. Chapter 24

      Poultry Quality and Tainting (pages 360–372)

      María de Lourdes Pérez-Chabela and Alfonso Totosaus

  6. Part Six: Seafood Quality

    1. Chapter 29

      Quality Index Methods (pages 435–458)

      Grethe Hyldig, Allan Bremner, Emilia Martinsdóttir and Rian Schelvis

    2. Chapter 31

      Quality of Frozen Fish (pages 479–509)

      Alex Augusto Gonçalves, Jette Nielsen and Flemming Jessen

    1. You have free access to this content
    1. You have free access to this content

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