Handbook of Meat, Poultry and Seafood Quality

705 Pages·2007·45.45 MB·English

by  Leo M.L. Nollet PhD

Handbook of Meat,
Poultry and Seafood
Quality
Handbook of Meat,
Poultry and Seafood
Quality
Editor
Leo M. L. Nollet
Associate Editors
Terri Boylston
Feng Chen
Patti C. Coggins
Maria Beatriz Gloria
Grethe Hyldig
Chris R. Kerth
Lisa H. McKee
Y. H. Hui
Blackwell
Publishing
Editor, Leo M. L. Nollett, PhD, is Professor of sonal use, or the internal or personal use of specific
Biotechnology at Hogeschool Gent, Ghent, Belgium. clients, is granted by Blackwell Publishing, provided
He is the author and coauthor of numerous articles, that the base fee is paid directly to the Copyright
abstracts, and presentations, and books. His research Clearance Center, 222 Rosewood Drive, Danvers,
interests include food analysis techniques, HPLC, and MA 01923. For those organizations that have been
environmental analysis techniques. Dr. Nollet had granted a photocopy license by CCC, a separate sys-
edited and/or authored six books on analytical tem of payments has been arranged. The fee codes for
methodologies for food, drinking water, and environ- users of the Transactional Reporting Service are
mental chemicals. ISBN- 13: 978-0-8 138-2446-8/2007.
Associate Editors include: Terri Boylston, PhD, Iowa First edition, 2007
State University; Feng Chen, PhD, Clemson
University; Patti C. Coggins, PhD, Mississippi State Library of Congress Cataloging-in-Publication Data
University; Maria Beatriz Gloria, PhD, Universidade
Federal de Minas Gerais, Belo Horizonte, Brazil; Handbook of meat, poultry and seafood quality / Leo
Grethe Hyldig, PhD, Denmark Ministry of Food, M. L. Nollet, editor ; associate editors, Terri Boylston
Agriculture & Fisheries, Lyngby, Denmark; Chris R. . . . [et al.].
Kerth, PhD, Auburn University; Lisa H. McKee, PhD, p. cm.
New Mexico State University; and Y. H. Hui, PhD, Includes index.
Food Industry Consultant, West Sacramento, CA. ISBN-13: 978-0-8138-2446-8 (alk. paper)
ISBN-10: 0-8138-2446-X (alk. paper)
02007 Blackwell Publishing 1. Meat-Quality-Handbooks, manuals, etc.
All rights reserved 2. Poultry-Quality-Handbooks, manuals, etc.
3. Seafood-Quality-Handbooks, manuals, etc.
Blackwell Publishing Professional I. Nollet, Leo M. L., 1948- 11. Boylston, Terri.
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iv
Contents
List of Contributors, ix
Preface, xv
Part I. General Food Quality Factors
1. Factors Affecting Food Quality: A Primer 3
Y H. Hui
2. Hazard Analysis and Critical Control Points
and Muscle Food Safety in the United States 7
Y H. Hui
Part 11. Sensory Attributes of Muscle Foods
3. History, Background, and Objectives of Sensory Evaluation
in Muscle Foods 15
M. W Schilling
4. Chemical and Biochemical Aspects of Color in Muscle Foods 25
J. A. Pkrez-Alvarez and J. Fernhndez-Lbpez
5. Sensory: Human Biology and Physiology 45
M. A. Da Silva and F Cendes
6. Sensory Methodology of Muscle Foods 61
I? C. Coggins
7. Objective Methods of Sensory Analysis 7 1
J. L. Montgomery
8. Attributes of Muscle Foods: Color, Texture, Flavor 89
I? C. Coggins
Part 111. Flavors
9. Sensory Characterization 10 1
K. Bett-Garber
10. Chemical Characterization 11 1
N. C. Da Costa and S. Eri
1 1. Chemistry, Technology, and Safety of Synthetic Flavors 127
R. K. Singh and E. Singh
12. Process Flavors 151
H. H. Baek
13. Savory Flavors 163
C. Cerny
V
vi Contents
14. Natural Flavors 183
H. Kumagai
15. Wood Smoke Flavor 201
K. R. Cadwallader
16. Blended Flavors 2 1 1
S. X Ma, Z. B. Xiao, andl? Chen
17. Off Flavors and Rancidity in Foods 217
R. B. Pegg andl? Shahidi
18. Land Animal Products 229
7: Boylston
19. Marine Animal and Plant Products 243
N. Narain and M. L. Nunes
20. Maillard Reaction in Flavor Generation 259
M. J? Romero and C. Ho
21. Traditional Laboratory Methods 275
E. Mehinagic
22. Recent Developments in Flavor Measurements 293
J-L. Le Qu6r6
Part IV. Beef Quality
23. Sensory Evaluation of Beef Flavor 31 1
R. K. Miller
24. Beef Quality and Tainting 327
J. M. Martin
25. Microbiological and Sensory Properties of Beef 333
J. Thomas
26. Quality Measurements in Beef 341
R. S. Chamul
27. Shelf Life of Meats 357
R. S. Chamul
28. Packaging and Freezing of Beef as Related to Sensory
Properties 369
R. W Rogers
Part V. Pork Quality
29. Fresh and Frozen Pork Color 377
D. H. Kropf
30. Microbiological and Sensory Properties of Fresh and Frozen Pork
Products 395
L. McKee
31. PorkTaint 405
W B. Mike1
32. Shelf Life of Fresh and Frozen Pork 417
M. A. Carr
Part VI. Poultry Quality
33. General Attributes of Fresh and Frozen Poultry Meat 429
L. McKee
34. Poultry Meat Flavor 439
I? L. Dawson and N. Spineli
Contents vii
35. Color of Fresh and Frozen Poultry 455
A. Totosaus, M. L. Pkrez-Chabela, and I. Guerrero
36. Shelf Life of Fresh and Frozen Poultry 467
M. L. Pkrez-Chabela
37. Packaging of Fresh and Frozen Poultry 475
A. Totosaus and J? Kuri
38. Microbiological and Sensory Properties of Fresh
and Frozen Poultry 487
L. McKee
Part VII. Seafood Quality
39. Fish and Sensory Analysis in the Fish Chain 499
G. Hyldig, E. Larsen, and D. Green-Petersen
40. Sensory Profiling of Fish, Fish Product, and Shellfish 5 11
G. Hyldig
41. Quality Index Methods 529
G. Hyldig, A. Bremnec E. Martinsddttic and R. Schelvis
42. Texture of Fish, Fish Products, and Shellfish 549
G. Hyldig and D. Nielsen
43. Perception of Sensory Quality of Wild and Farmed Fish by Experts,
Consumers, and Chefs or Cooks in the Restaurant Sector 563
G. B. Olsson, M. Carlehog, M. Heide, andJ. Luten
44. Quality of Frozen Fish 577
J. Nielsen and F Jessen
Appendix. Standards for Meat, Poultry and Seafood
in the United States 589
Y H. Hui
Index, 695
List of Contributors
JosC Angel PCrez-Alvarez (4) Allan Bremner (41)
Universidad Miguel Hernandez Professor
Escuela PolitCcnica Superior de Orihuela Allan Bremner and Associates
Departamento de Tecnologia Agroalimentaria 2 1 Carrock Count
Camino a Beniel s/n. (033 13)Desamparados, Mount Coolum
Orihuela (Alicante) Espaiia Queensland 4573, Australia
Email: [email protected] E-mail: bremquall @optusnet.com.au
Hyung Hee Baek (12) Keith R. Cadwallader (15)
Associate Professor Department of Food Science and Human Nutrition
Department of Food Engineering University of Illinois
Dankook University 1302 W. Pennsylvania Ave.
San 29 Urbana, IL 61801 USA
Anseo-dong, Cheonan 330-714, Korea Phone: [phone]
Email: [email protected] Fax: [phone]
Email: [email protected]
Karen L. Bett-Garber (9)
Research Food Technologist Mats Carlehog (43)
Southern Regional Research Center Head of Sensory Laboratory
Agricultural Research Service Engineer
U.S. Department of Agriculture Norwegian Institute of Fisheries and Aquaculture
1100 Robert E. Lee Boulevard Research
New Orleans, LA 70124 USA Muninbakken 9-13, Breivika, Box 6122, NO-9291
Phone: [phone] Tromsn, Norway
Fax: [phone] Phone: [phone]
Email: [email protected] Fax: [phone]
E-mail:
[email protected]
Terri Boylston (Associate Editor, 18)
Associate Professor Mandy A. Carr (32)
Department of Food Science and Human Nutrition Assistant Professor
Iowa State University Angelo State University
2547 Food Sciences Building ASU Station #lo888
Ames, IA 5001 1 USA SanAngelo, Texas 76909 USA
Phone: [phone] Phone: [phone]
Fax: [phone] Fax: [phone]
Email: [email protected] Email: [email protected]
ix
X Contributors
Fernando Cendes (5) Maria Aparecida A.P. Da Silva (5)
Department of Neurology Food and Nutrition Department
Campinas State University (UNICAMP) Campinas State University (UNICAMP)
Cidade Universitiria P.O. Box 6121
Campinas, SP, Brazil 13083-970 Campinas, SP, Brazil 13083-862
Email: [email protected] Phone: [phone]
Fax: [phone]
Christoph Cerny (13)
Email: [email protected]
Firmenich SA
Rue de la Bergbre 7 Paul L. Dawson (34)
P.O. Box 148 Professor of Food Science and Human Nutrition
CH- 12 17 Meyrin 2 Food Science and Human Nutrition Department
Geneva, Switzerland Clemson University
Phone: [phone] Clemson, SC 29634-03 16 USA
Fax: [phone] Phone: [phone]
Email: [email protected] Fax: [phone]
Email: [email protected]
Roberto S. Chamul(26,27)
California State University Sanja Eri (10)
5 15 1 State University Dr. Mastertaste
Los Angeles, CA 90032 USA 546 US Route 46
Email: Teterboro, NJ 07608 USA
[email protected]
Phone: [phone]
Feng Chen (Associate Editor, 16)
Assistant Professor Maria Beatriz Abreu G16ria (Associate Editor)
Department of Food Science and Human Nutrition Departamento de Alimentos
Clemson University Laboratbrio 2091 Bloco 3
Clemson, South Carolina 29634 USA Faculdade de Farmicia
Phone: [phone] Universidade Federal de Minas Gerais
Fax: [phone] Av. Antonio Carlos 6627
Email: [email protected] Belo Horizonte, MG, 31270-901
Phone: [phone]
Patti C. Coggins (Associate Editor, 6, 8)
Fax: [phone]
Assistant Research Professor
Email: [email protected]
Department of Food Science and Technology
Director, Garrison Sensory Evaluation Laboratory Ditte Green-Petersen (39)
Mississippi State University Research Assistant
Mail Stop 9805 Danish Institute for Fisheries Research
Stone Boulevard, Herzer Building Department of Seafood Research
Mississippi State, MS 39762 USA Technical University of Denmark
Phone: [phone] Sdtofts Plads, Building 221
Fax: [phone] DK-2800 Kgs. Lyngby, Denmark
Email: [email protected] Phone: [phone]
Fax: [phone]
Neil Da Costa (10)
Email: [email protected]
International Flavors & Fragrances, Inc.
1515 State Highway 36 Isabel Guerrero (35)
Union Beach, NJ 07735 USA Departamento de Biotecnologia
Phone: [phone] Universidad Autonoma Metropolitana - Iztapalapa
Fax: [phone] Apartado Postal 55-535, C.P. 09340, Mexico D.F.,
Email: [email protected] Mexico
Contributors xi
Phone: [phone] or 5257244726 Fax: [phone]
Fax: [phone] Email: flj @difres.d k
Email: [email protected]
Chris R. Kerth (Associate Editor)
Morten Heide (43) Auburn University
Scientist Animal Sciences Department
Norwegian Institute of Fisheries and Aquaculture 209 Upchurch Hall
Research Auburn, AL 36849 USA
Muninbakken 9-13, Breivika, Box 6122, NO-9291 Phone: [phone]
Tromsn, Norway Fax: [phone]
Phone: [phone] Email: [email protected]
Fax: [phone]
Donald H. Kropf (29)
Email: [email protected]
Kansas State University
Chi-Tang Ho (20) Professor, Animal Sciences & Industry
Department of Food Science, Cook College 247 Weber Hall, Manhattan, KS 66506
Rutgers, The State University of New Jersey Phone: [phone]
65 Dudley Road Fax: [phone]
New Brunswick, NJ 08901-8520 USA Email: [email protected]
Phone: [phone]
Hitomi Kumagai (14)
Fax: [phone]
Associate Professor
Email: [email protected]
Department of Agricultural and Biological
Y. H. Hui (Associate Editor, 1, 2, Appendix) Chemistry
Senior Scientist College of Bioresource Sciences
Science Technology System Nihon University
1866 Kameino
P.O. Box 1374
West Sacramento, CA 95691 USA Fujisawa-shi 252-85 10, Japan
Phone: [phone] Phone: [phone]
Fax: [phone] Fax: [phone]
Email: [email protected] Email: [email protected]
Grethe Hyldig (Associate Editor, 39, 40,41,42) V. Kuri (37)
Food and Nutrition, School of Biological Sciences
Senior Research Scientist
Danish Institute for Fisheries Research University of Plymouth, Drake Circus, Plymouth,
Department of Seafood Research Devon PL4 8AA, United Kingdom
Technical University of Denmark Phone: [phone]
Sdtofts Plads, Building 221 Phone (direct): 4401752238315
DK-2800 Kgs. Lyngby, Denmark Fax: [phone]
Email: [email protected]
Phone: [phone]
Fax: [phone]
Erling Larsen (39)
Email: ghy @difres .d k
Chief Advisory Scientist
Flemming Jessen (44) Danish Institute for Fisheries Research
Senior Research Scientist Department of Seafood Research
Danish Institute for Fisheries Research Technical University of Denmark
Department of Seafood Research Sdtofts Plads, Building 221
Technical University of Denmark DK-2800 Kgs. Lyngby, Denmark
Sdtofts Plads, Building 221 Phone: [phone]
DK-2800 Kgs. Lyngby, Denmark Fax: [phone]
Email: [email protected]
Phone: [phone]