Handbook of Meat, Poultry and Seafood Quality

The EditorDr. Leo M. L. Nollet, Professor of Biotechnology, Department of Engineering Science, Ghent, BelgiumAssociate EditorsDr. Terri Boylston, Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USADr. Feng Chen, Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USADr. Patti C. Coggins, Food Science, Nutrition, and Health Promotion, Mississippi State University, Starkville, Mississippi, USADr. Grethe Hyldig, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Kongens Lyngby, DenmarkProfessor Lisa McKee, Human Nutrition and Food Science, College of Agricultural, Consumer and Environmental Sciences, New Mexico State University, Las Cruces, New Mexico, USADr. Chris R. Kerth, Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University, College Station, Texas, USA

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• Preface viii Contributors xPART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN 11 Chemical and Biochemical Aspects of Color in Muscle Foods 3José Ángel Pérez-Alvarez and Juana Fernández-López2 Sensory Methodology of Muscle Foods 25Patti C. Coggins3 Attributes of Muscle Foods: Color, Texture, Flavor 35Patti C. Coggins4 Recent Developments in Flavor Measurements 45Jean-Luc Le QuéréPART TWO: FLAVOR 635 Sensory Characterization 65Karen L. Bett-Garber6 Chemical Characterization 76Neil C. Da Costa and Sanja Eri7 Process Flavors 91Hyung Hee Baek8 Savory Flavors 105Christoph Cerny9 Off Flavors and Rancidity in Foods 127Ronald B. Pegg and Fereidoon Shahidi10 Land Animal Products 140Terri Boylston11 Marine Animal and Plant Products 156Narendra Narain and Maria Lúcia NunesPART THREE: BEEF QUALITY 17312 Sensory Evaluation of Beef Flavor 175Rhonda K. Miller13 Beef Quality and Tainting 192Leo M.L. Nollet14 Microbiological and Sensory Properties of Beef 199Jack Thomas15 Quality Measurements in Beef 208Susan Brewer16 Shelf Life of Meats 232Leo M.L. Nollet17 Packaging and Freezing of Beef as Related to Sensory Properties 246Leo M.L. NolletPART FOUR: PORK QUALITY 25518 Sensory Evaluation of Pork Flavor 257Veronika Válková19 Pork Taint 280William Benjy Mikel20 Microbiological and Sensory Properties of Fresh and Frozen Pork Products 292Lisa McKee 21 Shelf Life of Fresh and Frozen Pork 308Sancho Bañon Arias22 Packaging of (Fresh and Frozen) Pork 321Maurice O’Sullivan and Joseph P. KerryPART FIVE: POULTRY QUALITY 34123 Poultry Meat Flavor 343Paul L. Dawson and Nick Spinelli24 Poultry Quality and Tainting 360María de Lourdes Pérez-Chabela and Alfonso Totosaus25 Microbiological and Sensory Properties of Fresh and Frozen Poultry 373Lisa McKee26 Quality Indicators in Poultry Products 390Lisa Mckee, Elizabeth Cobb, and Sarah Padilla27 Shelf Life of Fresh and Frozen Poultry 410María de Lourdes Pérez-Chabela28 Packaging of Fresh and Frozen Poultry 423Alfonso Totosaus and V. KuriPART SIX: SEAFOOD QUALITY 43529 Quality Index Methods 437Grethe Hyldig, Allan Bremner, Emilia Martinsdóttir, and Rian Schelvis30 Sensory Quality of Fish 459Grethe Hyldig31 Quality of Frozen Fish 479Alex Augusto Gonçalves, Jette Nielsen, and Flemming Jessen32 Packaging for Chilled and Frozen Seafood 510Alex Augusto GonçalvesIndex 546