Quality Attributes of Muscle Foods - Couverture rigide

Couverture rigide

ISBN 10 : 0306461161 ISBN 13 : 9780306461163

Editeur : Kluwer Academic/Plenum Publishers, 1999

Synopsis

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.

Détails de l'édition

• Éditeur: Kluwer Academic/Plenum Publishers
• Date d'édition: 1999
• Langue: anglais
• ISBN 10: 0306461161
• ISBN 13: 9780306461163
• Reliure: Relié
• Nombre de pages: 442
• Éditeur: Xiong Youling L., Chi-Tang Ho, Shahidi Fereidoon
• Coordonnées du fabricant: Springer-Verlag GmbH; customerservice@springernature.com; ; Tiergartenstraße 17; Heidelberg; Baden-Württemberg; 69121; Allemagne