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Quality Attributes of Muscle Foods by Chi-Tang Ho, Fereidoon Shahidi, Youling L. Xiong (Hardcover, 1999)
Price:
£171.75
+ £13.03 postage
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30 days return. Buyer pays for return postage.
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A major challenge for the meat and seafood industries continues to be that of producing 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 rise 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 mus.
