Handbook of Meat, Poultry and Seafood Quality, Second Edition
Copyright © 2012 John Wiley & Sons, Inc.
Editor(s): Leo M. L. Nollet
Published Online: 11 JUN 2012 10:02AM EST
Print ISBN: 9780470958322
Online ISBN: 9781118352434
About this Book
About The Product
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.