Sensory Analysis for the Development of Meat Products : Methodological Aspects and Practical Applications

Jose Manuel (Associate Professor Lorenzo

ISBN 10: 0128228326 / ISBN 13: 9780128228326

Edité par Elsevier Science Publishing Co Inc Jan 2022, 2022

A propos de cet article

Neuware - Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.

N° de réf. du vendeur 9780128228326

Détails bibliographiques

• Titre: Sensory Analysis for the Development of Meat Products : Methodological Aspects and Practical Applications
• Éditeur: Elsevier Science Publishing Co Inc Jan 2022
• Date de parution: 2022
• Langue: anglais
• ISBN à 10 chiffres: 0128228326
• ISBN à 13 chiffres: 9780128228326
• Reliure: Taschenbuch
• État de l'article: Neu
• Dimensions: 235 L x 191 H x 20 P (en millimètres) 235 millimètres de largeur par 191 millimètres de hauteur par 20 millimètres de profondeur
• Poids: 548 grammes

A propos de ce titre

Synopsis

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.

À propos des auteurs

José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology.

He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS.

Mirian Pateiro Moure is a researcher at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain. Her scientific production includes 164 scientific articles in high impact peer-reviewed journals and 25 book chapters in the food science and biochemistry areas, as well as 89 scientific communications to national and international meetings, congresses, and symposia.

Erick Saldaña is Research Professor at Universidad Nacional de Moquegua (Moquegua - Perú) and obtained his PhD student in Food Science and Technology in the Luiz de Queiroz College of Agriculture of the University of São Paulo (Brazil) in 2019. He obtained his Bachelor degree in Agroindustry Engineering in the National University of Trujillo (2010) and his Master degree in Food Science and Technology (2015) in the Luiz de Queiroz College of Agriculture of the University of São Paulo. He has been carrying out studies on the development of new food products, social media, sensory analysis, and consumer science in processed food, mainly in meat products. He is the author of 48 scientific articles in well-recognized peer-reviewed international journals, 8 communications to national and international congresses.

Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva - formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He is the author of 129 scientific articles in well-recognized peer-reviewed international journals, 27 book chapters in international publishers, 40 communications to national and international congresses. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products.