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

1. Front Matter

   Pages i-xvii

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2. Introduction to quality attributes and their measurement in meat, poultry and fish products

   • A. M. Pearson

   Pages 1-33

3. Color — its basis and importance

   • D. Cornforth

   Pages 34-78

4. Colour of meat

   • D. B. MacDougall

   Pages 79-93

5. Juiciness — its importance and some contributing factors

   • R. J. Winger, C. J. Hagyard

   Pages 94-124

6. Measurement of water-holding capacity and juiciness

   • K. O. Honikel, R. Hamm

   Pages 125-161

7. The chemical senses

   • G. K. Beauchamp, J. G. Brand

   Pages 162-183

8. Flavor and aroma chemistry

   • G. Reineccius

   Pages 184-201

9. Flavor and aroma — its measurement

   • K. L. Bett, C. C. Grimm

   Pages 202-221

10. Species-specific flavors and odors

    • A. M. Pearson, J. I. Gray, C. P. Brennand

    Pages 222-249

11. Flavor and aroma problems and their measurement in meat, poultry and fish products

    • J. I. Gray, A. M. Pearson, F. J. Monahan

    Pages 250-288

12. Tenderness of meat, poultry and fish

    • E. Dransfield

    Pages 289-315

13. Meat texture measurement

    • B. Chrystall

    Pages 316-336

14. Product acceptability evaluation

    • J. Love

    Pages 337-358

15. Microbial growth and its control in meat, poultry and fish

    • J. N. Sofos

    Pages 359-403

16. Rapid methods for measurement and enumeration of microbial contamination

    • D. Y. C. Fung

    Pages 404-440

17. Food analysis and chemical residues in muscle foods

    • R. L. Ellis

    Pages 441-478

18. The contributions of meat, poultry and fish to the health and well being of man

    • J. R. Lupton, H. R. Cross

    Pages 479-499

19. Back Matter

    Pages 501-505

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The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure­ ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.

• Absorption
• additives
• amino acid
• bacteria
• chemistry
• environment
• enzymes
• fat
• food
• nutrition
• physiology
• stability
• Vitamin

• Department of Animal Sciences, Oregon State University, Corvallis, USA

  A. M. Pearson

• College of Agricultural Sciences, Oregon State University, USA

  T. R. Dutson

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