Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Vol. 9 Book

Name: Quality Attributes and Their Measurement in Meat, Poultry and Fis
Brand: Steidl Publishing
SKU: 9780834213050
Price: 335.04 USD
Availability: InStock
Rating: 4 (2 reviews)

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Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Vol. 9, Contents: 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 Chemi, Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Vol. 9

4 out of 5 stars based on 2 reviews

Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Vol. 9
Written by author A.M. Pearson
Published by Springer-Verlag New York, LLC, December 1995
Contents: 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 Chemi
Contents: 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 Juicine

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1 Introduction to quality attributes and their measurement in meat, poultry and fish products 1
2 Color - its basis and importance 34
3 Colour of meat 79
4 Juiciness - its importance and some contributing factors 94
5 Measurement of water-holding capacity and juiciness 125
6 The chemical senses 162
7 Flavor and aroma chemistry 184
8 Flavor and aroma - its measurement 202
9 Species-specific flavors and odors 222
10 Flavor and aroma problems and their measurement in meat, poultry and fish products 250
11 Tenderness of meat, poultry and fish 289
12 Meat texture measurement 316
13 Product acceptability evaluation 337
14 Microbial growth and its control in meat, poultry and fish 359
15 Rapid methods for measurement and enumeration of microbial contamination 404
16 Food analysis and chemical residues in muscle foods 441
17 The contributions of meat, poultry and fish to the health and well being of man 479
Index 500

Title: Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Vol. 9

Manufacturer:

Steidl Publishing

Item Number: 9780834213050

Publication Date: December 1995

Number: 1

Product Description: Full Name: Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Vol. 9; Short Name:Quality Attributes and Their Measurement in Meat

Universal Product Code (UPC): 9780834213050

WonderClub Stock Keeping Unit (WSKU): 9780834213050

Rating: 4/5 based on 2 Reviews

Image Location: https://wonderclub.com/images/covers/30/50/9780834213050.jpg

Category: Media >> Books

Weight: 0.200 kg (0.44 lbs)

Width: 1.130 cm (0.44 inches)

Heigh : 6.140 cm (2.42 inches)

Depth: 9.210 cm (3.63 inches)

Date Added: August 25, 2020, Added By: Ross

Date Last Edited: August 25, 2020, Edited By: Ross

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Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Vol. 9, Contents: 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 Chemi, Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Vol. 9

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1	Introduction to quality attributes and their measurement in meat, poultry and fish products	1
2	Color - its basis and importance	34
3	Colour of meat	79
4	Juiciness - its importance and some contributing factors	94
5	Measurement of water-holding capacity and juiciness	125
6	The chemical senses	162
7	Flavor and aroma chemistry	184
8	Flavor and aroma - its measurement	202
9	Species-specific flavors and odors	222
10	Flavor and aroma problems and their measurement in meat, poultry and fish products	250
11	Tenderness of meat, poultry and fish	289
12	Meat texture measurement	316
13	Product acceptability evaluation	337
14	Microbial growth and its control in meat, poultry and fish	359
15	Rapid methods for measurement and enumeration of microbial contamination	404
16	Food analysis and chemical residues in muscle foods	441
17	The contributions of meat, poultry and fish to the health and well being of man	479
	Index	500