Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

AvA.M. Pearson,T.R. Dutson

Inbunden, Engelska, 1995

Del i serien Advances in Meat Research

2 197 kr

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Produktinformation

Utgivningsdatum:1995-12-31
Mått:155 x 235 x 34 mm
Vikt:949 g
Format:Inbunden
Språk:Engelska
Serie:Advances in Meat Research
Antal sidor:506
Upplaga:1995
Förlag:Aspen Publishers Inc.,U.S.
ISBN:9780834213050

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Introduction To Quality Attributes In Meat, Poultry And Fish Products. Color. Its Basis and Importance. Color of Meat. Juiciness. Its Importance and Some Contributing Factors. Measurements of Waterholding Capacity and Juiciness. The Chemical Senses. Flavor and Aroma Chemistry. Flavor and Aroma. Its Measurement. Species. Specific Flavors and Odors. Tenderness of Meat, Poultry and Fish. Meat Texture Measurement. Product Acceptability Evaluation. Microbial Growth and Its Control in Meat, Poultry and Fish. Rapid Methods for Measurement and Enumeration of Microbial Contamination. Food Analysis and Chemical Residues in Muscle Foods. The Contributions of Meat, Poultry and Fish to the Health and Well Being of Man. Index

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