Sensory Analysis for the Development of Meat Products

Produk Detail:
  • Author : Jose Manuel Lorenzo Rodriguez
  • Publisher : Woodhead Publishing
  • Pages : 214 pages
  • ISBN : 9780128228326
  • Rating : /5 from reviews
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Download or Read online Sensory Analysis for the Development of Meat Products full in PDF, ePub and kindle. this book written by Jose Manuel Lorenzo Rodriguez and published by Woodhead Publishing which was released on 15 December 2021 with total page 214 pages. We cannot guarantee that Sensory Analysis for the Development of Meat Products book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 : 15 December 2021
GET THIS BOOK Sensory Analysis for the Development of Meat Products

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

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release : 21 August 2019
GET THIS BOOK Meat Quality Analysis

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

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 : 15 September 2010
GET THIS BOOK Sensory Analysis of Foods of Animal Origin

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 it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing. Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
  • Author : Joseph Kerry
  • Publisher : Elsevier
  • Release : 22 January 2009
GET THIS BOOK Improving the Sensory and Nutritional Quality of Fresh Meat

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

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 : 12 November 2008
GET THIS BOOK Handbook of Processed Meats and Poultry Analysis

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 American Meat Science Association With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived

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 : 16 September 2016
GET THIS BOOK A Handbook for Sensory and Consumer Driven New Product Development

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 sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically

The Science of Meat Quality

The Science of Meat Quality
  • Author : Chris R. Kerth
  • Publisher : John Wiley & Sons
  • Release : 03 April 2013
GET THIS BOOK The Science of Meat Quality

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 becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis.

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality
  • Author : Leo M. L. Nollet
  • Publisher : John Wiley & Sons
  • Release : 29 May 2012
GET THIS BOOK Handbook of Meat Poultry and Seafood Quality

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 different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments

Sensory and Consumer Research in Food Product Design and Development

Sensory and Consumer Research in Food Product Design and Development
  • Author : Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
  • Publisher : John Wiley & Sons
  • Release : 03 March 2009
GET THIS BOOK Sensory and Consumer Research in Food Product Design and Development

The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, product developers, and market researchers in the food

Analysis of Sensory Properties in Foods

Analysis of Sensory Properties in Foods
  • Author : Edgar Chambers IV
  • Publisher : MDPI
  • Release : 23 August 2019
GET THIS BOOK Analysis of Sensory Properties in Foods

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 or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory

Descriptvie Sensory Analysis in Practice

Descriptvie Sensory Analysis in Practice
  • Author : Maximo C. Gacula, Jr.
  • Publisher : John Wiley & Sons
  • Release : 02 June 2008
GET THIS BOOK Descriptvie Sensory Analysis in Practice

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 published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of

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 : 18 November 2021
GET THIS BOOK Analytical Techniques in Meat Science

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 and microbiological examination of meat. Also, it contains the latest biotechnological and proteomic techniques for meat quality evaluation. To help the reader understand better figures, tables, line diagrams, etc are

Handbook of Muscle Foods Analysis

Handbook of Muscle Foods Analysis
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release : 10 November 2008
GET THIS BOOK Handbook of Muscle Foods Analysis

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 important food group that comprises much of the Western diet. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association With contributions from