Book description
A great need exists for valuable information on factors affecting the
quality of animal related products. The second edition of
Handbook of Meat, Poultry and Seafood Quality
, focuses exclusively on quality aspects of products of animal origin,
in depth discussions and recent developments in beef, pork, poultry, and
seafood quality, updated sensory evaluation of different meat products,
revised microbiological aspects of different meat products. Also,
included are new chapters on packaging, new chapters and discussion of
fresh and frozen products, new aspects of shelf life and recent
developments in research of meat tainting. This second edition is a
single source for up-to-date and key information on all aspects of
quality parameters of muscle foods is a must have. The reader will have
at hand in one focused volume covering key information on muscle foods
quality.
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
