Index. calorimetry 422 cancer

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1 Index absorption acceptance testing see product acceptability evaluation additives 6 adipose tissue affective testing see product acceptability evaluation aging effects on olfaction effects on taste alkylphenols 237 amino acids, essential 7 and specific appetites ~ analytical sensory testing see product acceptability evaluation anatomy and physiology of the chemical senses olfaction taste animal characteristics antimicrobial treatments antioxidants appetites, specific and amino acids and proteins and salt aroma see flavor and aroma artificial tenderisation ascorbate ATP estimation of microbial population bacteria batters BCF As see branched-chain fatty acids beef flavors and odors effects of feeds on biopreservation boar odor or taint 237, body secretions of BCF As branched-chain fatty acids (BCFAs) synthesis of breed effects calorimetry 422 cancer canned meat, retort flavor of capillary volumeter 134, carcass suspension effects 300 catalase tests centrifugation 134, chemical measures 326 residues in muscle foods senses chemistry of flavor and aroma chemosensory mixtures chicken-specific flavor and odors 243 cholesterol 446 CIELAB CIE System cluster analysis 212 color absorption bacteria changes, in beef 91 CIELAB CIE System cooked meat cured meat dark color problems fading in cured meat freezing 62 green discoloration and bacteria 43 Hunter scales importance 2 instrumentation for measurement of light 62 light scatter lipid oxidation 62 measurement procedure 80,86-90 modified-atmosphere packaging oxygen-permeable films oxygen tension ph, effects of 48 pigment, cured meat 66 pigmentation pink in cooked, uncured meat reflectance spectral changes retail importance of salt 62

2 502 INDEX color 'contd' spectrophotometers stability, factors affecting sulfites 61 temperature terminology trichromatic colorimeters 83 uncured meat uniform colour space vacuum-packaging variability and measurement 2 vision colour see color compounds, flavor see flavor, compounds compression methods concentration-extraction procedure 207 conductance connective tissue consumption, factors affecting human contamination of muscle foods, microbial sources types cooked meat color irradiation of cooked sausage 153 cooking influence on fatty acids 223 methods and juiciness pre-rigor 301 waterioss , cooling, pre-rigor correlation 213 cured meat cysteine dark color problems dark, coarse band (DCB] 52 dark cutting beef and ph characteristics dark, coarse band (DCB) 52 dark cutters, minimizing by management death, changes occurring after vacuum-packaging 51 dark, firm dry (DFD) pork DCB see dark, coarse band (DCB) decontamination descriptive flavor analysis DFD pork see dark, firm dry (DFD) pork diet Diluflo Direct Epifluorescent Filter Technique direct preference tests discriminate analysis DNA probes 430 double tube method drip losses and juiciness 98 in measuring WHC 133, electrical stimulation , ELISA tests end-point temperature vs. juiciness 97 environment, off-flavors enzyme-linked immunosorbent assay tests see ELISA tests essential fatty acids 7-8 evaporation losses external mechanical force 130 factor analysis fading of cured meat color fat 443 and juiciness level, product acceptability fatness and tenderness fats, essential 7-8 fatty acids in meats feeds see flavor and aroma, feeds filter paper press method (FPPM) , fish off-odors and microbial growth fish-specific flavors and odors flavor compounds fish-specific precursors profile 204 flavor and aroma boar taint 237 branched-chain fatty acids, synthesis of chemistry fatty acids in meats feeds importance 3 measurement data-set, example analysis meat aroma meat taste physiology and psychology 4 problems 4-5, feeds, effects on flavor and aroma gamey flavors off-flavors from the environment microbial growth

3 INDEX 503 processing-induced oxidative rancidity warmed over flavors sex odor 237 species-specific 4, ,261 steroids subcutaneous and perinephric adipose tissue variability 3-4 flavour see flavor food analysis in muscle foods foodborne illness force 130 FPPM see filter paper press method (FPPM) fragmentation, meat texture measurement 325 free fatty acids 224 freezing, effects on meat color 62 fresh meats, irradiation gamey flavors and odors 244, gas chromatographic (GC) analysis gas chromatography GC analysis see gas chromatographic (GC) analysis genetic basis of PSE, PSS and DFD pork 53 goaty flavors and odors 241 Gravimetric Diluter see Diluflo green discoloration, bacteria 43 grinding, meat texture measurement 325 growth promoters 294 halophenols hand roller health of man see human health heart disease, relationship of meat, poultry and fish to heated batters heating methods and juiciness 97, hedonic scores hot-deboning HPLC analysis human color vision human health and meat, poultry and fish cancer consumption heart disease nutritional value 7-9, role Hunter scales imbibing method 134,148 impedance instrumental analysis International Commission on Illumination (CIE) see CIE System irradiation and off-flavours and other antimicrobial treatments Isogrid system 413 juiciness importance 2-3, influencing factors measurement 3, objective meaurements subjective assessment of lamb flavor light, effects on meat color 62 light scatter Limulus Amoebocyte Lysate tests lipid oxidation catalysis effect on meat flavor effects on meat color 62 inhibiting measurement in meats meat quality lipid reactions macro-minerals 9 Maillard reaction marinading 309 marinated meat measurement of color 80,86-90 meat color and sulfites 61 meat texture measurement assessment methods objective and subjective assessments objective structural subjective chemical measures 326 samples tenderness metmyoglobin, enzymatic reduction of microbial contamination growth control off-flavors problems importance 6 measurement 6

4 504 microbial contamination 'contd' rapid methods for measurement and enumeration cell count procedure, alternative methods estimation of population miniaturized techniques new and novel techniques sampling and sample preparation micro-minerals 9 minerals 9 modified-atmosphere packaging storage moisture 443 motalityenrichment muscle shortening mutton see lamb myoglobin content of PSE muscle 54 neural networks 214 nitrate 64-65, 445 nitrite 445 in cured meat flavor nitrosamines nutritional value of meat, poultry and fish 7-9, odor see flavor and aroma odors and flavors, selected fatty acids off-flavours , olfaction , olfactory preference oxidation, non-enzymatic reductants and inhibitors of oxidative rancidity oxygen-permeable films oxygen tension oxyrase enzyme system 433 pale, soft exudative (PSE) pork penetrations, meat texture measurement perinephric tissue pesticide-residue analysis Petrifilm system ph and color 48 and dark cutting beef and tenderness 303 physiology chemical senses see anatomy and physiology of the chemical senses flavor 4 piezo-electric crystals 210 pig meat, effects of feeds on flavor and aroma 265 INDEX pigment, cured meat 66 pigmentation pink in cooked, uncured meat polymerase chain reaction porcine stress syndrome (PSS) pork flavors and odors post-mortem compositional and structural changes 297 post-rigor storage poultry effects of feeds on flavour and aroma off-odors and flavors pre-rigor cooking 301 cooling pre-slaughter factors 306 press fluid 98 pressure treatment 309 principal component analysis 211 processed meats product acceptability evaluation acceptance tests , affective testing affective vs. analytical sensory testing sensory attributes proteins 7, and specific appetites proteolytic enzymes 308'-309 PSE pork see pale, soft exudative (PSE) pork PSE, PSS and DFD pork PSS see porcine stress syndrome (PSS) psychology see flavor and aroma, physiology and psychology quantitative descriptive analysis radiometry 422 ram odorlflavor Rapid Chilling 53 rapid methods see microbial contamination, rapid methods for measurement and enumeration rapid test methods 447 reception and transduction of olfaction of taste red meats, off-odors and flavors 277 Redigel system reductants reflectance and color 84-85,90-91 colorimetry 423 regression 213 residues 7 response surface methodology (RSM)

5 INDEX 505 restructured meat retail importance of color rigor development , RSM see response surface methodology salt and specific appetites effects on meat color 62 sausage batters 157 scaling sensory analysis sensory attributes sensory responses to food sex and tenderness 293 condition leading to off-flavors 268 flavor/aroma 270 odor or boar taint 237 shear and biting systems short-chain fatty acids slaughtering sniffer-port analysis 209 species-specific flavors and odors spectrophotometers spectrum method 205 spiral plating spoilage stability of color steroids stomacher subcutaneous tissue sugars sulites 61 taint see boar odor or taint target RNA probes 430 taste preference, development of temperature and color andtendernes ,307 tenderisation artificial mechanism of tenderness artificial tenderisation control of importance 5 measurement 5 meat texture muscle shortening post-rigor storage pre-slaughter factors rigor development slaughtering tensile assessments texture measurements, meats thermal force 130 thiamin degradation 193 thiophenols 237 transduction see.eception and transduction trichromatic colorimeters 83 turkey-specific flavors and odors 243 uncured meat unheated batters uniform color space vacuum-packaging and dark-cutting beef 51 oxygen transmission rates role in extending shelf-life variability of flavor 3-4 veal flavor veterinary drug residue analysis VIDAS immunoanalysis system 431 vision, color vitamins fat-soluble 8 water-soluble 8 Vitek system volatile environmental contaminants 456 free fatty acids 223 volatiles and flavor warmed over flavors water-binding importance 2-3 variability and measurement 3 water-holding capacity definition 129 measurement influence of different factors meat, composition and structure meat, state of water in methodology methods and evaluation water-holding vs. juiciness 97 WHC see water-holding capacity