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
Publsiher: Woodhead Publishing
Total Pages: 254
Release: 2022-01-26
ISBN 10: 0323903185
ISBN 13: 9780323903189
Language: EN, FR, DE, ES & NL

Sensory Analysis for the Development of Meat Products Book Review:

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
Publsiher: Elsevier
Total Pages: 254
Release: 2022-01-31
ISBN 10: 0128228326
ISBN 13: 9780128228326
Language: EN, FR, DE, ES & NL

Sensory Analysis for the Development of Meat Products Book Review:

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

Safety Analysis of Foods of Animal Origin

Safety Analysis of Foods of Animal Origin
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 1002
Release: 2016-04-19
ISBN 10: 9781439848197
ISBN 13: 143984819X
Language: EN, FR, DE, ES & NL

Safety Analysis of Foods of Animal Origin Book Review:

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

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
Author: Joseph Kerry
Publsiher: Elsevier
Total Pages: 680
Release: 2009-01-22
ISBN 10: 1845695437
ISBN 13: 9781845695439
Language: EN, FR, DE, ES & NL

Improving the Sensory and Nutritional Quality of Fresh Meat Book Review:

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

Sensory Analysis of Foods of Animal Origin

Sensory Analysis of Foods of Animal Origin
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 456
Release: 2010-09-15
ISBN 10: 1439847967
ISBN 13: 9781439847961
Language: EN, FR, DE, ES & NL

Sensory Analysis of Foods of Animal Origin Book Review:

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 – Describe the analysis of color and texture of the different foods of animal origin, as well as recent advances in texture measurement Discuss techniques for sampling and identifying volatile compounds Detail and quantify a number of sensory aspects including descriptors, perception, and aroma Include subjective quality index methods that have recently been developed 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.

A Handbook for Sensory and Consumer Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development
Author: Maurice O'Sullivan
Publsiher: Woodhead Publishing
Total Pages: 370
Release: 2016-09-16
ISBN 10: 0081003579
ISBN 13: 9780081003572
Language: EN, FR, DE, ES & NL

A Handbook for Sensory and Consumer Driven New Product Development Book Review:

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 defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality
Author: Leo M. L. Nollet
Publsiher: John Wiley & Sons
Total Pages: 719
Release: 2008-02-28
ISBN 10: 0470276541
ISBN 13: 9780470276549
Language: EN, FR, DE, ES & NL

Handbook of Meat Poultry and Seafood Quality Book Review:

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality
Author: Leo M. L. Nollet
Publsiher: John Wiley & Sons
Total Pages: 576
Release: 2012-05-29
ISBN 10: 1118352459
ISBN 13: 9781118352458
Language: EN, FR, DE, ES & NL

Handbook of Meat Poultry and Seafood Quality Book Review:

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 in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 760
Release: 2008-11-12
ISBN 10: 9781420045338
ISBN 13: 1420045334
Language: EN, FR, DE, ES & NL

Handbook of Processed Meats and Poultry Analysis Book Review:

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 products in one convenient resource. This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry. Describes Essential Techniques for Meat Processing Control and Evaluation of Quality Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldrà, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as: Additives such as preservatives and colorants Methods to measure meat’s antioxidant capacity Spoilage detection Analytical tools for finding chemical residues, pathogens, and toxins Discusses Determination Methods of Biochemical Reactions, Including Oxidation, Proteolysis, and Lipolysis This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.

Meat Quality Analysis

Meat Quality Analysis
Author: Ashim Kumar Biswas,Prabhat Mandal
Publsiher: Academic Press
Total Pages: 458
Release: 2019-08-21
ISBN 10: 0128192348
ISBN 13: 9780128192344
Language: EN, FR, DE, ES & NL

Meat Quality Analysis Book Review:

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

Analysis of Sensory Properties in Foods

Analysis of Sensory Properties in Foods
Author: Edgar Chambers IV
Publsiher: MDPI
Total Pages: 132
Release: 2019-08-23
ISBN 10: 3039214330
ISBN 13: 9783039214334
Language: EN, FR, DE, ES & NL

Analysis of Sensory Properties in Foods Book Review:

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 properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.

Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry
Author: Fidel Toldrá
Publsiher: John Wiley & Sons
Total Pages: 576
Release: 2008-04-15
ISBN 10: 0470376341
ISBN 13: 9780470376348
Language: EN, FR, DE, ES & NL

Handbook of Fermented Meat and Poultry Book Review:

Dry Cured Meat Products

Dry Cured Meat Products
Author: Fidel Toldrá
Publsiher: John Wiley & Sons
Total Pages: 244
Release: 2008-02-28
ISBN 10: 0470384891
ISBN 13: 9780470384893
Language: EN, FR, DE, ES & NL

Dry Cured Meat Products Book Review:

meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety

Descriptvie Sensory Analysis in Practice

Descriptvie Sensory Analysis in Practice
Author: Maximo C. Gacula, Jr.
Publsiher: John Wiley & Sons
Total Pages: 728
Release: 2008-06-02
ISBN 10: 0470384816
ISBN 13: 9780470384817
Language: EN, FR, DE, ES & NL

Descriptvie Sensory Analysis in Practice Book Review:

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 new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software. Methods for statistical systems (SAS) computer programs are provided

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
Publsiher: CRC Press
Total Pages: 278
Release: 2021-11-18
ISBN 10: 1000480925
ISBN 13: 9781000480924
Language: EN, FR, DE, ES & NL

Analytical Techniques in Meat Science Book Review:

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 used frequently whenever needed. Some important pictures are given in plates for lucid and clear understanding of the concept. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Processed Meats

Processed Meats
Author: Joseph P. Kerry,John F. Kerry
Publsiher: Elsevier
Total Pages: 752
Release: 2011-07-14
ISBN 10: 0857092944
ISBN 13: 9780857092946
Language: EN, FR, DE, ES & NL

Processed Meats Book Review:

In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability

Instrumentation and Sensors for the Food Industry

Instrumentation and Sensors for the Food Industry
Author: E Kress-Rogers,C J B Brimelow
Publsiher: Elsevier
Total Pages: 872
Release: 2001-10-03
ISBN 10: 1855736489
ISBN 13: 9781855736481
Language: EN, FR, DE, ES & NL

Instrumentation and Sensors for the Food Industry Book Review:

The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book. Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow and viscosity. Part two reviews instrumental techniques in the quality control laboratory, including the measurement of rheological properties, texture, water and microbiological activity. Part thee has five chapters devoted to the increasingly widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes. Comprehensively revised and expanded edition of a standard work in its field Authoritative and practical guide to the range of instrumentation and sensors available Written by a distinguished international panel of experts

Handbook of Muscle Foods Analysis

Handbook of Muscle Foods Analysis
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 984
Release: 2008-11-10
ISBN 10: 9781420045307
ISBN 13: 142004530X
Language: EN, FR, DE, ES & NL

Handbook of Muscle Foods Analysis Book Review:

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 more than 35 international experts, this authoritative volume focuses 16 of its chapters on the analysis of main chemical and biochemical compounds, such as: Peptides Lipases Glucohydrolases Phospholipids Cholesterol products Nucleotides Includes a Section Devoted to Safety Strategies, Particularly the Detection of Environmental Toxins Under the editorial guidance of world-renowned food analysis expert, Leo M.L. Nollet with Fidel Toldrà, this 43-chapter resource clearly stands apart from the competition. Divided into five detailed sections, it provides in-depth discussion of essential sensory tools to determine color, texture, and flavor. It also discusses key preparation, cleanup, and separation techniques. This indispensable guide brings available literature into a one-stop source making it an essential tool for researchers and academicians in the meat processing industry.

Advances in Meat Processing Technology

Advances in Meat Processing Technology
Author: Alaa El-Din A. Bekhit
Publsiher: CRC Press
Total Pages: 586
Release: 2017-09-29
ISBN 10: 1498700497
ISBN 13: 9781498700498
Language: EN, FR, DE, ES & NL

Advances in Meat Processing Technology Book Review:

Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.

Sensory Evaluation of Food

Sensory Evaluation of Food
Author: Harry T. Lawless,Hildegarde Heymann
Publsiher: Springer Science & Business Media
Total Pages: 596
Release: 2010-09-27
ISBN 10: 9781441964885
ISBN 13: 1441964886
Language: EN, FR, DE, ES & NL

Sensory Evaluation of Food Book Review:

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). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.