Description

Leo M. L. Nollet & others (editors) – Handbook of Meat, Poultry and Seafood QualityProduct Details    Hardcover: 744 pages    Publisher: Wiley-Blackwell; 1 edition (March 27, 2007)    Language: English    ISBN-10: 081382446X    ISBN-13: 978-0813824468Editorial ReviewsReview”The book contains ample, clear-cut illustrations, which enhance the quality of infsormation provided and further augment this handbook as an ideal manual for food practitioners.” (Indian Journal of Nutrition and Dietetics, 2009)”Seminal, timely, and urgently recommended addition to professional, governmental, food industry, governmental agency, and academic library reference collections and supplemental reading lists.” (Midwest Book Review, March 2008)”Provides an important contribution towards our understanding of meat, poultry, fish and shellfish quality … .[In] Chapter 27, Shelf Life of Meats … the analysis of the various methods available provides an excellent account of the state of current knowledge … .The Handbook provides a very useful overview, in a synopsis style, of the scientific aspects and implications of food quality and safety … .This is an extremely well researched book, fully referenced and … essential reading and reference source.” (Journal of Foodservice, September 2007)Book DescriptionThe 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. Find more about this here:http://www.amazon.com/dp/081382446X