Download E-books Quality Attributes of Muscle Foods PDF

A huge problem for the beef and seafood industries remains to be that of professional­ ducing top quality, healthy items. shoppers' call for for reduced-fat, low-fat, and fat-free meats (red meat, bird, and seafood) with applicable taste, texture, and different sensory features or these just like commonplace, conventional high-fat meats has im­ parted additional urgency to emerging to this problem. for that reason, meat scientists attempt to improve diversified antemortem techniques in addition to to enhance on latest postmortem processing applied sciences with a purpose to meet this client call for. whereas the microbiological caliber of meat, meat items, and seafoods is necessary from a nutrition security point of view, it's the physicochemical attributes and the interactions of a few of the chemical elements of muscle and elements which without delay effect the product palatability and purchaser acceptability. almost each step in creation and processing, together with animal nutritional regime, antemortem pressure stipulations, postmortem dealing with, product formula, temperature of processing, packaging, and garage, impacts the standard attributes of muscle meals.

Show description

Read Online or Download Quality Attributes of Muscle Foods PDF

Similar Food Science books

Food Safety Management: A Practical Guide for the Food Industry

Foodstuff safeguard administration: a realistic consultant for the foodstuff Industry―with an Honorable point out for unmarried quantity Reference/Science within the 2015 PROSE Awards from the organization of yankee Publishers―is the 1st booklet to offer an built-in, sensible method of the administration of nutrition safeguard in the course of the construction chain.

Sensory Evaluation Practices, Fourth Edition (Food Science and Technology)

Realizing what the shopper wishes and may settle for are of the main major hurdles confronted by means of somebody in new product improvement. no matter if the fear is the correct mouth-feel of a potato chip, the experience of freshness" evoked through a chewing gum, or the burden and texture of a beauty, if the patron does not locate the product appropriate, it will not promote.

Encyclopedia of Meat Sciences, Second Edition

The Encyclopedia of Meat Sciences, moment variation, ready through a world crew of specialists, is a reference paintings that covers all vital elements of meat technology from sturdy to desk. Its subject matters variety from muscle body structure, biochemistry (including put up mortem biochemistry), and processing tactics to the procedures of tenderization and style improvement, a variety of processed meat items, animal creation, microbiology and nutrients security, and carcass composition.

Food Hygiene and Toxicology in Ready to Eat Foods

Nutrition Hygiene and Toxicology in Ready-to-Eat meals is an effective reference for a person within the nutrition desiring to appreciate the complicated concerns and mechanisms of organic keep watch over and chemical dangers to make sure foodstuff security. infectious and non-infectious contaminants in uncooked, minimally processed, and ready meals are lined intimately, in addition to potent measures to prevent foodborne infections and intoxications.

Additional info for Quality Attributes of Muscle Foods

Show sample text content

Rated 4.54 of 5 – based on 16 votes