Quality Attributes of Muscle Foods is popular PDF and ePub book, written by Youling L. Xiong in 2012-12-06, 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 of Muscle Foods can be Read Online from any device for your convenience.
Quality Attributes of Muscle Foods Book PDF Summary
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.
Detail Book of Quality Attributes of Muscle Foods PDF
- Author : Youling L. Xiong
- Release : 06 December 2012
- Publisher : Springer Science & Business Media
- ISBN : 9781461547310
- Genre : Technology & Engineering
- Total Page : 426 pages
- Language : English
- PDF File Size : 8,6 Mb
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