Sensory Analysis for the Development of Meat Products

Written By Jose Manuel Lorenzo Rodriguez
Sensory Analysis for the Development of Meat Products
  • Publsiher : Woodhead Publishing
  • Release : 15 December 2021
  • ISBN : 9780128228326
  • Pages : 214 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Sensory Analysis for the Development of Meat Products written by Jose Manuel Lorenzo Rodriguez which was release on 15 December 2021, this book published by Woodhead Publishing. Available in PDF, EPUB and Kindle Format. Book excerpt: 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

Sensory Analysis for the Development of Meat Products

Sensory Analysis for the Development of Meat Products
  • Author : Jose Manuel Lorenzo Rodriguez,Mirian Pateiro Moure,Erick Saldana,Paulo E.S. Munekata
  • Publisher : Woodhead Publishing
  • Release Date : 2021-12-15
  • Total pages : 214
  • ISBN : 9780128228326
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Summary : 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 ...

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
  • Author : Joseph Kerry
  • Publisher : Elsevier
  • Release Date : 2009-01-22
  • Total pages : 680
  • ISBN : 9780128228326
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Summary : 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 ...

Sensory Analysis of Foods of Animal Origin

Sensory Analysis of Foods of Animal Origin
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release Date : 2010-09-15
  • Total pages : 456
  • ISBN : 9780128228326
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Summary : When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when ...

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release Date : 2019-08-21
  • Total pages : 458
  • ISBN : 9780128228326
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Summary : 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 ...

The Science of Meat Quality

The Science of Meat Quality
  • Author : Chris R. Kerth
  • Publisher : John Wiley & Sons
  • Release Date : 2013-04-03
  • Total pages : 312
  • ISBN : 9780128228326
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Summary : Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is ...

Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release Date : 2008-11-12
  • Total pages : 760
  • ISBN : 9780128228326
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Summary : Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the ...

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality
  • Author : Leo M. L. Nollet
  • Publisher : John Wiley & Sons
  • Release Date : 2012-05-29
  • Total pages : 576
  • ISBN : 9780128228326
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Summary : A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of ...

Analysis of Sensory Properties in Foods

Analysis of Sensory Properties in Foods
  • Author : Edgar Chambers IV
  • Publisher : MDPI
  • Release Date : 2019-08-23
  • Total pages : 132
  • ISBN : 9780128228326
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Summary : The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat ...

Descriptvie Sensory Analysis in Practice

Descriptvie Sensory Analysis in Practice
  • Author : Maximo C. Gacula, Jr.
  • Publisher : John Wiley & Sons
  • Release Date : 2008-06-02
  • Total pages : 728
  • ISBN : 9780128228326
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Summary : In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry. Several collections of ...

Dry Cured Meat Products

Dry Cured Meat Products
  • Author : Fidel Toldrá
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-28
  • Total pages : 244
  • ISBN : 9780128228326
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Summary : meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety...

A Handbook for Sensory and Consumer Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development
  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release Date : 2016-09-16
  • Total pages : 370
  • ISBN : 9780128228326
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Summary : A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new ...

Analytical Techniques in Meat Science

Analytical Techniques in Meat Science
  • Author : V. V. Kulkarni,P. S. Girish,S. B. Barbuddhe,B. M. Naveena,M. Muthukumar
  • Publisher : CRC Press
  • Release Date : 2021-11-18
  • Total pages : 278
  • ISBN : 9780128228326
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Summary : Analytical Techniques in Meat Science is a comprehensive compilation of all the relevant methodologies for the quality analysis of meat. The content of the book is designed to cater to requirement of meat producers, regulatory agencies, researchers, students, teachers, laboratory staff etc. It covers techniques for physico-chemical analysis, species identification ...

Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry
  • Author : Fidel Toldrá
  • Publisher : John Wiley & Sons
  • Release Date : 2008-04-15
  • Total pages : 576
  • ISBN : 9780128228326
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Summary : Download or read online Handbook of Fermented Meat and Poultry written by Fidel Toldrá, published by John Wiley & Sons which was released on 2008-04-15. Get Handbook of Fermented Meat and Poultry Books now! Available in PDF, ePub and Kindle....

Handbook of Muscle Foods Analysis

Handbook of Muscle Foods Analysis
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release Date : 2008-11-10
  • Total pages : 984
  • ISBN : 9780128228326
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Summary : In today’s nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for this ...

Sensory Evaluation of Food

Sensory Evaluation of Food
  • Author : Harry T. Lawless,Hildegarde Heymann
  • Publisher : Springer Science & Business Media
  • Release Date : 2010-09-27
  • Total pages : 596
  • ISBN : 9780128228326
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Summary : The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). ...