Handbook of Meat, Poultry and Seafood Quality 2nd Edition

Handbook of Meat, Poultry and Seafood Quality

A comprehensive reference on the quality, safety, microbiology, sensory evaluation, packaging, and shelf life of meat, poultry, and seafood products. It covers beef, pork, poultry, and seafood, with updated information on fresh and frozen products, food packaging, meat spoilage, sensory characteristics, and meat quality research.

Key Features

• Covers meat, poultry, and seafood quality
• Explains microbiological and sensory aspects
• Includes packaging and shelf-life information
• Covers fresh and frozen animal products
• Discusses meat quality and tainting
• Updated research and industry developments
• Useful for food science and animal-product studies