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Quality Attributes of Muscle Foods
. Ed(S): Xiong, Youling L.; Ho, Chi-Tang; Shahidi, Fereidoon
€ 202.75
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Description for Quality Attributes of Muscle Foods
Hardback. Addresses developments in muscle food research with emphasis on the physiochemical and biochemical characteristics of muscle food components. This book contains a discussion of the quality attributes of muscle foods, particularly the product texture, functionality, color, and flavor, as related to their production, processing, and storage. Editor(s): Xiong, Youling L.; Ho, Chi-Tang; Shahidi, Fereidoon. Num Pages: 433 pages, biography. BIC Classification: PN; TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 178 x 25. Weight in Grams: 1770.
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 ... Read more
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 ... Read more
Product Details
Format
Hardback
Publication date
1999
Publisher
Springer Science+Business Media United States
Number of pages
433
Condition
New
Number of Pages
433
Place of Publication
, United States
ISBN
9780306461163
SKU
V9780306461163
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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