Handbook of Meat, Poultry and Seafood Quality

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9780813824468: Handbook of Meat, Poultry and Seafood Quality

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.

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About the Author:

Editor: Leo M.L. Nollet, PhD is Professor of Biotechnology at University College Ghent (Hogeschool Gent), Member of Ghent University Association, Ghent, Belgium. He is the author and coauthor of numerous articles, abstracts, and presentations, and books. His research interests include food analysis techniques, HPLC, and environmental analysis techniques. Dr. Nollet has edited and/or authored six books on analytical methodologies for food, drinking water, and environmental chemicals.

Associate Editors: Terri Boylston, PhD, Iowa State University; Feng Chen, PhD, Clemson University; Patti C. Coggins, PhD, Mississippi State University; Maria Beatriz Gloria, PhD, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil; Grethe Hyldig, PhD, Denmark Ministry of Food, Agriculture & Fisheries, Lyngby, Denmark; Chris R. Kerth, PhD, Auburn University; Lisa H. McKee, PhD, New Mexico State University; and Y.H. Hui, PhD, food industry consultant, West Sacramento, CA.

Review:

"The book contains ample, clear-cut illustrations, which enhance the quality of infsormation provided and further augment this handbook as an ideal manual for food practitioners." (Indian Journal of Nutrition and Dietetics, 2009)

"Seminal, timely, and urgently recommended addition to professional, governmental, food industry, governmental agency, and academic library reference collections and supplemental reading lists." (Midwest Book Review, March 2008)

"Provides an important contribution towards our understanding of meat, poultry, fish and shellfish quality ... .[In] Chapter 27, Shelf Life of Meats ... the analysis of the various methods available provides an excellent account of the state of current knowledge ... .The Handbook provides a very useful overview, in a synopsis style, of the scientific aspects and implications of food quality and safety ... .This is an extremely well researched book, fully referenced and ... essential reading and reference source." (Journal of Foodservice, September 2007)

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