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Quality Attributes and their Measurement in Meat, Poultry and Fish Products (Paperback, Softcover reprint of the original 1st ed. 1994) Loot Price: R1,653
Discovery Miles 16 530
Quality Attributes and their Measurement in Meat, Poultry and Fish Products (Paperback, Softcover reprint of the original 1st...

Quality Attributes and their Measurement in Meat, Poultry and Fish Products (Paperback, Softcover reprint of the original 1st ed. 1994)

A.M. Pearson

Series: Advances in Meat Research, 9

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Loot Price R1,653 Discovery Miles 16 530 | Repayment Terms: R155 pm x 12*

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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.

General

Imprint: Springer-Verlag New York
Country of origin: United States
Series: Advances in Meat Research, 9
Release date: March 2013
First published: 1994
Authors: A.M. Pearson
Dimensions: 235 x 155 x 27mm (L x W x T)
Format: Paperback
Pages: 505
Edition: Softcover reprint of the original 1st ed. 1994
ISBN-13: 978-1-4613-5906-7
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 1-4613-5906-6
Barcode: 9781461359067

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