Handbook of Meat, Poultry and Seafood Quality

The quality of a food is determined from two perspectives: scientific status and consumer preference. Scientific factors include: composition, spoilage, functional ingredients (affecting health), contamination, and general safety. Consumer preferences are linked directly to the human senses and include sight, touch, smell, taste, and mouth feel. The quality of a food is therefore the composite picture of many factors.

This extensively revised second edition of Handbook of Meat, Poultry, and Seafood Quality focuses especially on the different quality factors affecting muscle foods (beef, pork, poultry, and seafood). The book consists of five sections. Section 1: Quality Aspects of Products of Animal Origin, deals with the general sensory aspects of muscle foods such as color, texture, and flavor, and how to determine these parameters in muscle foods. Sections 2 to 5 explore in depth the quality parameters of beef, pork, poultry, and seafood. Parameters covered in these chapters include shelf life, microbiological and sensory properties, and packaging, all as they apply to fresh and to frozen muscle foods.

Handbook of Meat, Poultry, and Seafood Quality is the result of the combined efforts of more than 30 professionals from industry, government, and academia worldwide. They represent more than 11 countries with diverse expertise and background in the quality of muscle goods. The book is designed to serve as an essential reference on the quality of muscle foods for all professionals in government, industry, and academia.

Contributors x

PART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN1

1 Chemical and Biochemical Aspects of Color in Muscle Foods3
José Ángel Pérez–Alvarez and JuanaFernández–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 SensoryProperties 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 FrozenPork 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 AlfonsoTotosaus

25 Microbiological and Sensory Properties of Fresh and FrozenPoultry 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, andRian Schelvis

30 Sensory Quality of Fish 459
Grethe Hyldig

31 Quality of Frozen Fish 479
Alex Augusto Gonçalves, Jette Nielsen, and FlemmingJessen

32 Packaging for Chilled and Frozen Seafood 510
Alex Augusto Gonçalves

Index 546

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