Handbook of Meat, Poultry and Seafood Quality

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Leo M. L. Nollet
Wiley, May 22, 2012 - Technology & Engineering - 576 pages
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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.

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About the author (2012)

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

Bibliographic information