Sensory Analysis for the Development of Meat Products
Sensory Analysis for the Development of Meat Products

Author: José Manuel Lorenzo

Publisher: Woodhead Publishing

Published: 2022-01-25

Total Pages: 262

ISBN-13: 0323903185

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Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed. - Discusses the use of sensory analysis as a tool for the development of meat products - Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special focus on sensory attributes - Contains case studies that highlight sensory approaches and methods in the context of meat products

Improving the Sensory and Nutritional Quality of Fresh Meat
Improving the Sensory and Nutritional Quality of Fresh Meat

Author: Joseph Kerry

Publisher: Elsevier

Published: 2009-01-22

Total Pages: 687

ISBN-13: 1845695437

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Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. - Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging - Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity - Examines production and processing strategies to optimise meat quality, including the current state of development and future potential

Safety Analysis of Foods of Animal Origin
Safety Analysis of Foods of Animal Origin

Author: Leo M.L. Nollet

Publisher: CRC Press

Published: 2016-04-19

Total Pages: 1004

ISBN-13: 143984819X

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We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled

Flavor of Meat and Meat Products
Flavor of Meat and Meat Products

Author: Fereidoon Shahidi

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 313

ISBN-13: 1461521777

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Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.

Meat Quality Analysis
Meat Quality Analysis

Author: Ashim Kumar Biswas

Publisher: Academic Press

Published: 2019-08-21

Total Pages: 459

ISBN-13: 0128192348

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Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. - Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat - Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation - Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

Handbook of Fermented Meat and Poultry
Handbook of Fermented Meat and Poultry

Author: Fidel Toldrá

Publisher: John Wiley & Sons

Published: 2008-04-15

Total Pages: 575

ISBN-13: 0470376341

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An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.

Handbook of Meat, Poultry and Seafood Quality
Handbook of Meat, Poultry and Seafood Quality

Author: Leo M. L. Nollet

Publisher: John Wiley & Sons

Published: 2008-02-28

Total Pages: 739

ISBN-13: 0470276541

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The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.

Sensory Analysis and Consumer Research in New Product Development
Sensory Analysis and Consumer Research in New Product Development

Author: Claudia Ruiz-Capillas

Publisher:

Published: 2021

Total Pages: 221

ISBN-13: 9783036514253

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Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).

Ingredients in Meat Products
Ingredients in Meat Products

Author: Rodrigo Tarté

Publisher: Springer Science & Business Media

Published: 2009-02-21

Total Pages: 421

ISBN-13: 0387713271

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There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.

Sensory Evaluation Practices
Sensory Evaluation Practices

Author: Herbert Stone

Publisher: Elsevier

Published: 2012-12-02

Total Pages: 327

ISBN-13: 0323155812

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Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.