Handbook of Meat, Poultry and Seafood Quality (eBook)

The Editor Dr. Leo M. L. Nollet, Professor of Biotechnology, Department of Engineering Science, Ghent, Belgium Associate Editors Dr. Terri Boylston, Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA Dr. Feng Chen, Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA Dr. Patti C. Coggins, Food Science, Nutrition, and Health Promotion, Mississippi State University, Starkville, Mississippi, USA Dr. Grethe Hyldig, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark Professor Lisa McKee, Human Nutrition and Food Science, College of Agricultural, Consumer and Environmental Sciences, New Mexico State University, Las Cruces, New Mexico, USA Dr. Chris R. Kerth, Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University, College Station, Texas, USA

Preface viii

Contributors x

PART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN
1

1 Chemical and Biochemical Aspects of Color in Muscle Foods
3

José Ángel Pérez-Alvarez and Juana
Fernández-López

2 Sensory Methodology of Muscle Foods 25

Patti C. Coggins

3 Attributes of Muscle Foods: Color, Texture, Flavor 35

Patti C. Coggins

4 Recent Developments in Flavor Measurements 45

Jean-Luc Le Quéré

PART TWO: FLAVOR 63

5 Sensory Characterization 65

Karen L. Bett-Garber

6 Chemical Characterization 76

Neil C. Da Costa and Sanja Eri

7 Process Flavors 91

Hyung Hee Baek

8 Savory Flavors 105

Christoph Cerny

9 Off Flavors and Rancidity in Foods 127

Ronald B. Pegg and Fereidoon Shahidi

10 Land Animal Products 140

Terri Boylston

11 Marine Animal and Plant Products 156

Narendra Narain and Maria Lúcia Nunes

PART THREE: BEEF QUALITY 173

12 Sensory Evaluation of Beef Flavor 175

Rhonda K. Miller

13 Beef Quality and Tainting 192

Leo M.L. Nollet

14 Microbiological and Sensory Properties of Beef 199

Jack Thomas

15 Quality Measurements in Beef 208

Susan Brewer

16 Shelf Life of Meats 232

Leo M.L. Nollet

17 Packaging and Freezing of Beef as Related to Sensory
Properties 246

Leo M.L. Nollet

PART FOUR: PORK QUALITY 255

18 Sensory Evaluation of Pork Flavor 257

Veronika Válková

19 Pork Taint 280

William Benjy Mikel

20 Microbiological and Sensory Properties of Fresh and Frozen
Pork Products 292

Lisa McKee

21 Shelf Life of Fresh and Frozen Pork 308

Sancho Bañon Arias

22 Packaging of (Fresh and Frozen) Pork 321

Maurice O'Sullivan and Joseph P. Kerry

PART FIVE: POULTRY QUALITY 341

23 Poultry Meat Flavor 343

Paul L. Dawson and Nick Spinelli

24 Poultry Quality and Tainting 360

María de Lourdes Pérez-Chabela and Alfonso
Totosaus

25 Microbiological and Sensory Properties of Fresh and Frozen
Poultry 373

Lisa McKee

26 Quality Indicators in Poultry Products 390

Lisa Mckee, Elizabeth Cobb, and Sarah Padilla

27 Shelf Life of Fresh and Frozen Poultry 410

María de Lourdes Pérez-Chabela

28 Packaging of Fresh and Frozen Poultry 423

Alfonso Totosaus and V. Kuri

PART SIX: SEAFOOD QUALITY 435

29 Quality Index Methods 437

Grethe Hyldig, Allan Bremner, Emilia Martinsdóttir, and
Rian Schelvis

30 Sensory Quality of Fish 459

Grethe Hyldig

31 Quality of Frozen Fish 479

Alex Augusto Gonçalves, Jette Nielsen, and Flemming
Jessen

32 Packaging for Chilled and Frozen Seafood 510

Alex Augusto Gonçalves

Index 546