Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

Meat, poultry and fish products must be nutritionally adequate, palatable, and of a quality acceptable in the human diet. Food manufacturers therefore need to be able to control and optimize quality attributes, eg colour, juiciness, tenderness, and flavour, in order to produce food which the consumer will want to purchase. This volume provides comprehensive coverage of the chemical basis of quality attributes and also examines consumer preferences and sensory perception. This book should be of interest to food technologists and scientists; sensory scientists; and those involved in the development and marketing of new products.