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Quality attributes and their measurement in meat poultry and fish products introduction to quality attributes and their measurement in meat poultry and fish products in pearson am dutson tr eds quality attributes and their measurement in meat poultry and fish products advances in meat research vol 9 springer boston ma lipid oxidation is one of the primary mechanisms of quality deterioration in foods and especially in meat products the changes in quality are manifested by adverse changes in flavor color texture and nutritive value and the possible production of toxic compoundsthe advances in meat research series reviews recent advances in meat science and technology each volume concentrates on one specific topic and discusses it in depth the chapter authors are recognized as authoritiesadvances in meat research volume 10 haccp in meat poultry and fish processing edited by am pearson courtesy professor department of animal sciences oregon state universityconsumer preferences for beef color and packaging did not affect eating satisfaction am pearson tr dutson eds quality attributes and their measurement in meat poultry and fish products advances in meat research blackie academic and professional london 1994 pp 34 78

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