Overview

Meat, poultry and fish products must be nutritionally adequate, palatable, and of a quality acceptable in the human diet. Food manufacturers therefore need to be able to control and optimize quality attributes, eg colour, juiciness, tenderness, and flavour, in order to produce food which the consumer will want to purchase. This volume provides comprehensive coverage of the chemical basis of quality attributes and also examines consumer preferences and sensory perception. This book should be of interest to food technologists and scientists; sensory scientists; and those involved in the development and marketing of new products.

Full Product Details

Author:   A. M. Pearson ,  T. R. Dutson
Publisher:   Aspen Publishers Inc.,U.S.
Imprint:   Aspen Publishers Inc.,U.S.
Dimensions:   Width: 15.60cm , Height: 3.70cm , Length: 23.40cm
Weight:   1.165kg
ISBN:  

9780751401851

ISBN 10:   0751401854
Pages:   528
Publication Date:   31 December 1995
Audience:   Professional and scholarly ,  Professional & Vocational
Replaced By:   9780834213050
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

Introduction to Quality Attributes and their Measurement in Meat, Poultry and Fish Products, A.M. Pearson; Colour - Its Basis and Importance, D. Cornforth; Colour of Meat, D.B. Macdougall; Juiciness - its Importance and Some Contributing Factors, R.J. Winger and C.J. Hagyard; Measurement of Water-Holding Capacity and Juiciness, K.O. Honikel and R. Hamm; The Chemical Senses, G.K. Beauchamp and J.G. Brand; Flavour and Aroma Chemistry, G. Reineccius; Flavour, and Aroma - its Measurement, K.L. Bett and C.C. Grimm; Species-Specific Flavours and Odours, A.M. Pearson, J.I. Gray and C.P. Brennand; Flavour and Aroma Problems and their Measurement in meat, Poultry and Fish Products, J. I. Gray, A.M. Pearson and F.J. Monahan; Tenderness of Meat. Poultry and Fish, E. Dransfield; Moat Texture Measurement, B. Chrystall; Product Acceptability Evaluation, J. Love; Microbial Growth and its Control in Meat, Poultry and Fish, J.N. Sofos; Rapid Methods for Measurement and Enumeration of Microbial Contamination, D.Y.C. Fung; Food Analysis and Chemical Residues in Muscle Foods, R. L. Ellis; The Contributions of Meat, Poultry and Fish to the Health and Well Being of Man, J.R. Lupton and H.R. Cross.

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