Handbook of Meat, Poultry and Seafood Quality 2nd Edition

Handbook of Meat, Poultry and Seafood Quality

A comprehensive reference on the quality and safety of meat, poultry, and seafood, covering sensory evaluation, microbiology, packaging, shelf life, fresh and frozen products, and factors affecting animal-derived food quality.

Key Features

• Meat and poultry science
• Seafood quality
• Food microbiology
• Sensory evaluation
• Food safety and quality
• Packaging
• Shelf life
• Fresh and frozen products
• Meat processing
• Beef, pork, poultry, and seafood
• Muscle food quality
• Food product preservation