By (auth.), A. M. Pearson, T. R. Dutson (eds.)
The topic for this quantity was once selected simply because no past publication has mentioned the standard attributes of meat, fowl and fish and the equipment that may be applied for his or her dimension. the themes will not be in simple terms well timed yet of significant significance. bankruptcy I offers an advent to the subject and provides a quick review of the topic to be mentioned. the following chapters assessment info at the value of colour and a few colour difficulties in muscle meals, and explains the foundation of colour imaginative and prescient and belief of colour earlier than describing the tools that could be used for its degree ment. the next bankruptcy discusses water binding and juiciness and their value, whereas bankruptcy five presents the 1st extensive glossy evaluation on size of juiciness that has been released (to the data of the writer and editors). bankruptcy 6 experiences the body structure and psychology of taste and aroma, which serves as a historical past for extra dialogue at the style and aroma of meals. the following bankruptcy discusses the chemistry of taste and aroma in muscle meals, whereas size of taste and aroma are lined in bankruptcy eight. bankruptcy nine experiences the species-specific meat flavors and aromas. bankruptcy 10 stories a few taste and aroma difficulties in muscle meals and their measurement.
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Extra info for Quality Attributes and their Measurement in Meat, Poultry and Fish Products
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G- 1 for biceps femoris muscle. 7% (psoas major muscle). g- 1 for gluteus medius muscle. 4% of total pigment concentration, respectively. More blood is retained in muscles of older animals. g- 1 in cow muscles. 0% of the total pigments in the meat. Only one in 60 samples of I. dorsi muscle showed any evidence of poor bleeding. 3%. g- 1 for white and dark meat of chicken respectively. Myoglobin was undetectable in white meat. Pigments were extracted with cool water, using the method of Rickansrud and Henrickson (1967).