Sensory Analysis of Foods of Animal Origin

Animal Food Sensory Analysis

A comprehensive food science reference focused on the sensory analysis of foods of animal origin. It examines how consumers evaluate food quality through taste, smell, color, and texture, covering meat, processed meats and poultry, fish and seafood, and milk and dairy products. The book also discusses sensory descriptors, aroma, volatile compounds, sampling methods, texture measurement, and quality assessment techniques.

Key Features

• Sensory analysis of animal-derived foods
• Covers meat and processed meat products
• Includes poultry, fish, seafood, milk, and dairy products
• Analysis of color and texture
• Sensory descriptors and perception
• Aroma and volatile compound analysis
• Sampling and sample preparation techniques
• Sensory quality and detection methods
• Subjective quality index methods
• Recent techniques and scientific research