Titlebook: Quality Attributes and their Measurement in Meat, Poultry and Fish Products; A. M. Pearson (Courtesy Professor),T. R. Dutson (D Book 1994

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Product acceptability evaluation,or feature of an experience characterized by a positive (e.g. approach in a pleasant) attitude; or (ii) actual utilization (e.g. purchase, eating). They cautioned that the two definitions are often highly correlated but not necessarily the same. The factors that influence food choice and intake are shown in Figure 13.1.

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Advances in Meat Researchhttp://image.papertrans.cn/q/image/780239.jpg

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https://doi.org/10.1007/978-1-4615-2167-9Absorption; additives; amino acid; bacteria; chemistry; environment; enzymes; fat; food; nutrition; physiology

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,Juiciness — its importance and some contributing factors, 1984a; Hutchings and Lillford, 1988), contributing between 10% and 40% to its variability. Unlike other key aspects of texture, juiciness remains a uniquely subjective property. The relationship between ‘subjective’ juiciness of meat and any objective measurement remains elusive and poorly understood (Hamm, 1960).

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Rapid methods for measurement and enumeration of microbial contamination,cteriology. Conventional methods of detection, enumeration, identification and characterization of microbes are described in reference books such as . (Vanderzant and Splittstoesser, 1992), . (AOAC, 1990), . (FDA, 1992), . (APHA, 1985) and . (Jay, 1992).