Sensory Analysis Of Foods Of Animal Origin
by Leo M.L. Nollet /
2010 / English / PDF
13.7 MB Download
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.
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
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,
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
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.
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 –
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
Describe the analysis of color and texture of the different
foods of animal origin, as well as recent advances in texture
measurementDiscuss techniques for sampling and identifying volatile
compounds
Discuss techniques for sampling and identifying volatile
compoundsDetail and quantify a number of sensory aspects including
descriptors, perception, and aroma
Detail and quantify a number of sensory aspects including
descriptors, perception, and aromaInclude subjective quality index methods that have recently
been developed
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.
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.
With all the chapters written by experts in their
fields, only the most recent techniques and related literature is
included.
