Handbook of Meat, Poultry and Seafood Quality

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Handbook of Meat, Poultry and Seafood Quality is written by Leo M. L. Nollet and published by John Wiley & Sons. It's available with International Standard Book Number or ISBN identification 0470276541 (ISBN 10) and 9780470276549 (ISBN 13).

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 Leo 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.