Chapter 62. Sensory Quality of Meat Products

  1. Y. H. Hui Senior Scientist
  1. Fidel Toldrá,
  2. Mónica Flores

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch62

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Toldrá, F. and Flores, M. (2006) Sensory Quality of Meat Products, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch62

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot (Valencia), Spain

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • sensory quality of meat products;
  • processed meat products;
  • dry-cured ham

Summary

This chapter contains sections titled:

  • Introduction

  • Effects of Processing Technology on Sensory Attributes

  • Processed Meat Products

  • References

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