Sensory Analysis of Foods of Animal Origin

Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association_x005F_x000D_ Devoted specifically to the analysis of sensory parameters in food products of animal origin, this book describes the main analytical techniques and methodologies and their application. It describes the analysis of color and texture, including recent advances in texture measuring. It also includes techniques for sampling and identification of volatile compounds, sensory aspects, and quality index methods. The book reviews sample preparation and clean-up methods in depth, then provides a detailed overview of different separation and detection methods.