Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

Download or read book Quality Attributes and Their Measurement in Meat, Poultry and Fish Products written by A. M. Pearson and published by Aspen Publishers. This book was released on 1994 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to quality attributes and their measurement in meat, poultry and fish products. Color its basis and importance. Colour of meat. Juiciness its importance and some contribuiting factors. Measurement of water holding capacity and juciness. The clemical senses. Flavor and aroma chemistry. Flavor and aroma its mearument. Species specific flavors and odors. Flavor and aroma problems and their measurement in meat, poultry and fish products. Tenderness of meat, poultry and fish. Meat texture measurement. Product acceptability evaluation. Microbial growth and its control in meat. poultry and fish. Rapid methods for measurment and enumeration of microbial contamination. Food analysis and chemical residues in muscle foods. The contributions of meat, poultry and fish to the health and well being of man.