| 书目名称 | Quality Attributes and their Measurement in Meat, Poultry and Fish Products | | 编辑 | A. M. Pearson (Courtesy Professor),T. R. Dutson (D | | 视频video | | | 丛书名称 | Advances in Meat Research | | 图书封面 |  | | 描述 | The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter | | 出版日期 | Book 1994 | | 关键词 | Absorption; additives; amino acid; bacteria; chemistry; environment; enzymes; fat; food; nutrition; physiology | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-2167-9 | | isbn_softcover | 978-1-4613-5906-7 | | isbn_ebook | 978-1-4615-2167-9 | | copyright | Springer Science+Business Media Dordrecht 1994 |
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