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Quality Attributes of Muscle Foods
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Quality Attributes of Muscle Foods Hardcover - 1999 - 1999th Edition

by Youling L. Xiong (Editor); Chi-Tang Ho (Editor); Fereidoon Shahidi (Editor)


From the publisher

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.

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Color refers to human perception of a material that reflects or emits a specific amount of energy at wavelengths able to stimulate the retina in the eye.

Details

  • Title Quality Attributes of Muscle Foods
  • Author Youling L. Xiong (Editor); Chi-Tang Ho (Editor); Fereidoon Shahidi (Editor)
  • Binding Hardcover
  • Edition number 1999th
  • Edition 1999
  • Pages 433
  • Volumes 1
  • Language ENG
  • Publisher Springer
  • Date 1999-06-30
  • Features Bibliography, Index
  • ISBN 9780306461163 / 0306461161
  • Weight 1.76 lbs (0.80 kg)
  • Dimensions 9.21 x 6.14 x 1 in (23.39 x 15.60 x 2.54 cm)
  • Library of Congress subjects Meat - Quality
  • Library of Congress Catalog Number 99020233
  • Dewey Decimal Code 664.907
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Quality Attributes of Muscle Foods
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QUALITY ATTRIBUTES OF MUSCLE FOODS

QUALITY ATTRIBUTES OF MUSCLE FOODS

by Xiong, Youling, et al. editors

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New York: Kluwer Academic / Plenum Publishing, 1999. 1st edition. Hardcover. Near Fine. 1st edition, with full number line. A Near Fine copy. 8vo., 433 pp., illustrated with charts, graphs, and diagrams. Bound in purple paper boards. Light shelf wear to the boards.
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Quality Attributes of Muscle Foods st 1
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Quality Attributes of Muscle Foods
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Quality Attributes of Muscle Foods

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Quality Attributes of Muscle Foods
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Quality Attributes of Muscle Foods

by Xiong, Youling L. [Editor]; Chi-Tang Ho [Editor]; Shahidi, Fereidoon [Editor];

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