Handbook of Meat, Poultry and Seafood Quality, A great need exists for valuable information on factors affecting the quality of animal related products.
Handbook of Meat, Poultry and Seafood Quality 2nd Edition
The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
The quality of a food is defined from two perspectives: scientific status and consumer preferences. Scientific factors affecting the quality of a food include composition, spoilage, colorants, additives, nutrients, flavorants, functional ingredients (affecting health), contamination, general safety, etc. Consumer preferences are linked directly to the human senses: sight, touch, smell, taste, and mouthfeel. Visual factors refer to color, moisture, overall appearance, etc. Tactile factors refer to sliminess, elasticity, softness, hardness, etc. Factors responsible for taste and smell cover many specific chemicals.
Mouthfeel refers to texture, softness, tenderness, chewy sensation, etc. In the last 10 years or so, food quality has been defined by most professionals to include “health” and “safety.” The nutrition and safety of foods has always been important, especially since the 1970s. The word “health” now includes manipulating certain chemical components in food to increase food’s positive impact on our health. “Safety” now refers to a whole spectrum of new legal or recommended requirements for both fresh and processed foods. These requirements are designed to exclude or prevent undesirable agents (biological, chemical, physical, environmental, and extraneous) in our foods.
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