Quality Attributes and Their Measurement in Meat Poultry and Fish Products is popular PDF and ePub book, written by A. M. Pearson in 1994, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Quality Attributes and Their Measurement in Meat Poultry and Fish Products can be Read Online from any device for your convenience.
Quality Attributes and Their Measurement in Meat Poultry and Fish Products Book PDF Summary
Introduction to quality attributes and their measurement in meat, poultry and fish products. Color its basis and importance. Colour of meat. Juiciness its importance and some contribuiting factors. Measurement of water holding capacity and juciness. The clemical senses. Flavor and aroma chemistry. Flavor and aroma its mearument. Species specific flavors and odors. Flavor and aroma problems and their measurement in meat, poultry and fish products. Tenderness of meat, poultry and fish. Meat texture measurement. Product acceptability evaluation. Microbial growth and its control in meat. poultry and fish. Rapid methods for measurment and enumeration of microbial contamination. Food analysis and chemical residues in muscle foods. The contributions of meat, poultry and fish to the health and well being of man.
Detail Book of Quality Attributes and Their Measurement in Meat Poultry and Fish Products PDF
- Author : A. M. Pearson
- Release : 27 September 1994
- Publisher : Aspen Publishers
- ISBN : 0751401854
- Genre : Technology & Engineering
- Total Page : 505 pages
- Language : English
- PDF File Size : 18,6 Mb
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