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

  • Book
  • © 1994

Overview

Editors:
  1. A. M. Pearson

    1. Department of Animal Sciences, Oregon State University, Corvallis, USA

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    You can also search for this editor in PubMed   Google Scholar

  2. T. R. Dutson

    1. College of Agricultural Sciences, Oregon State University, USA

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    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Advances in Meat Research (ADMERE, volume 9)

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Table of contents (17 chapters)

  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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Keywords

About this book

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.

Editors and Affiliations

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

    A. M. Pearson

  • College of Agricultural Sciences, Oregon State University, USA

    T. R. Dutson

Bibliographic Information

  • Book Title: Quality Attributes and their Measurement in Meat, Poultry and Fish Products

  • Editors: A. M. Pearson, T. R. Dutson

  • Series Title: Advances in Meat Research

  • DOI: https://doi.org/10.1007/978-1-4615-2167-9

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1994

  • Hardcover ISBN: 978-0-7514-0185-1Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5906-7Published: 23 March 2013

  • eBook ISBN: 978-1-4615-2167-9Published: 09 November 2013

  • Edition Number: 1

  • Number of Pages: XVII, 505

  • Number of Illustrations: 55 b/w illustrations

  • Topics: Food Science

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