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 Award recipient
Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá, Sensory Analysis of Foods of Animal Origin identifies and quantifies the quality attributes to help those in the industry understand the importance of perceived sensory quality.
This book is divided into four parts: meat; processed meats and poultry; fish and seafood products; and milk and dairy products. In all four parts, the authors –
Each chapter starts with a discussion of the parameter in question, and as necessary, sample preparation methods are reviewed in depth. This is followed by a discussion and assessment of the sensory qualities, or a detailed overview of different detection methods. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries.
With all the chapters written by experts in their fields, only the most recent techniques and related literature is included.
Color Measurements on Muscle-Based Foods, J.A. Pérez-Alvarez and J. Fernández-López
Measuring Meat Texture, M.B. Solomon, J.S. Eastridge, E.W. Paroczay, and B.C. Bowker
Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception, S. M. van Ruth
Sensory Descriptors, G.R. Nute
Sensory Perception, R. Deliza and M.B. Abreu Glória
Sensory Aspects of Cooked Meats, N. Nascimento Terra, R.M. Lemes de Campos, and P.C.B. Campagnol
PROCESSED MEATS AND POULTRY
Color Characteristics of Meat and Poultry Processing, J.A. Pérez-Alvarez and J. Fernández-López
Texture Analysis, S. Barbut
Flavor of Meat Products, M. Flores
Sensory Descriptors for Cooked Meat Products, J.E. Hayes
Sensory Descriptors for Dry-Cured Meat Products, M. Flores
FISH AND SEAFOOD PRODUCTS
Quality Assessment of Fish and Fishery Products by Color Measurement, R. Schubring
Instrumental Texture, I. Sánchez-Alonso, M. Barroso, and M. Careche Aroma, and J.S. Elmore
Quality Index Methods, G. Hyldig, E. Martinsdóttir, K. Sveinsdóttir, R. Schelvis, and A. Bremner
Sensory Descriptors, G. Hyldig
Sensory Aspects of Heat-Treated Seafood, G. Hyldig
MILK AND DAIRY FOODS
Color, L. Dufossé and P. Galaup
Texture, K. Muthukumarappan and C. Karunanithy
Rheological Properties and Flavor Release, N. Cayot
Flavor Formation, B. d’Acampora Zellner, P. Dugo, G. Dugo, and L. Mondello
Flavor, B. d’Acampora Zellner, P. Dugo, G. Dugo, and L. Mondello
Determination of Identity and Quality of Dairy Products, R. Karoui