Quality Attributes of Muscle Foods

Editors: Xiong, Youling L., Chi-Tang Ho, Shahidi, Fereidoon (Eds.)

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About this book

A major challenge for the meat and seafood industries continues to be that of pro­ ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im­ parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.

Table of contents (28 chapters)

Table of contents (28 chapters)

Buy this book

eBook $219.00
price for USA in USD (gross)
  • ISBN 978-1-4615-4731-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $249.99
price for USA in USD
  • ISBN 978-0-306-46116-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $179.99
price for USA in USD
  • ISBN 978-1-4613-7144-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Quality Attributes of Muscle Foods
Editors
  • Youling L. Xiong
  • Chi-Tang Ho
  • Fereidoon Shahidi
Copyright
1999
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-1-4615-4731-0
DOI
10.1007/978-1-4615-4731-0
Hardcover ISBN
978-0-306-46116-3
Softcover ISBN
978-1-4613-7144-1
Edition Number
1
Number of Pages
IX, 433
Topics