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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A seminal, timely, and urgently recommended addition,
The health and safety qualities of America’s meat supplies, foreign and domestic, has been a consistent and headline issue for a number of years now ranging from massive recalls of beef products, to ecoli contamination alerts, to mercury contamination of fish supplies. Assisted by a team of eight associate editors, Leo M.L. Nollet (Professor of Biotechnology, University College Ghent, and a member of Ghent University, Belgium) has drawn upon some of sixty of the finest and most accomplished researchers and academicians, industry experts and governmental agency authorities in their fields to compile and edit the “Handbook Of Meat, Poultry & Seafood Quality”, a 719-page compendium of information covering every aspect of fresh, frozen, and processed muscle foods. All aspects and factors of meat, poultry and seafood are covered including additives, contaminants, moisture, packaging, shelf-life, texture, aroma, flavors, mouthfeel, safety, stability, water activity, color, microbiology, nutrition, sensory attributes, and tainting. Of special note is the ‘List of Contributors’ that identifies and provides contact information on all the men and women whose writings and commentaries were drawn upon. Another special note is the appendix ‘Standards for Meat, Poultry and Seafood in the United States by Y. H. Hui. The “Handbook Of Meat, Poultry & Seafood Quality” is a seminal, timely, and urgently recommended addition to professional, governmental, food industry, governmental agency, and academic library reference collections and supplemental reading lists.
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|Posted on June 19th, 2011 at 10:17 pm
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