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Quality Attributes and their Measurement in Meat, Poultry and Fish Products pp 1–33Cite as

Introduction to quality attributes and their measurement in meat, poultry and fish products

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Part of the book series: Advances in Meat Research ((ADMERE,volume 9))

Abstract

Although food is essential in that it supplies the nutrients necessary to sustain life, it must first be consumed in order to supply the needed nutrients. Thus, food must not only be pleasing in taste, aroma, consistency and appearance to make it palatable but it must also satisfy the nutritional requirements and aesthetic needs of consumers in order to fulfil its life-sustaining role. Meat, poultry and fish products must meet the same requirements as other foods in providing not only nutritionally adequate, but palatable and acceptable products to the diet of humans.

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  1. A. M. Pearson
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Editors and Affiliations

  1. Department of Animal Sciences, Oregon State University, Corvallis, Oregon, 97331, USA

    A. M. Pearson (Courtesy Professor) (Courtesy Professor)

  2. College of Agricultural Sciences, Oregon State University, Oregon, 97331, USA

    T. R. Dutson (Dean, Director of Agricultural Experiment Station) (Dean, Director of Agricultural Experiment Station)

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Pearson, A.M. (1994). Introduction to quality attributes and their measurement in meat, poultry and fish products. In: Pearson, A.M., Dutson, T.R. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, vol 9. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2167-9_1

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