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Material or Process Book or Chapter Title Author or Editor Publication dates

Handbook of Processed Meats and Poultry Analysis

Edited by: Leo M.L. Nollet , Fidel Toldrá

Print publication date:  November  2008
Online publication date:  November  2008

Print ISBN: 9781420045314
eBook ISBN: 9781420045338
Adobe ISBN:

10.1201/9781420045338
 Cite  Marc Record

Book description

Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic.

Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association

With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived products in one convenient resource. This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry.

Describes Essential Techniques for Meat Processing Control and Evaluation of Quality
Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldrà, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as:

  • Additives such as preservatives and colorants
  • Methods to measure meat?s antioxidant capacity
  • Spoilage detection
  • Analytical tools for finding chemical residues, pathogens, and toxins

Discusses Determination Methods of Biochemical Reactions, Including Oxidation, Proteolysis, and Lipolysis
This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.

Table of contents

Chapter  1:  Introduction: Importance of Analysis in Meat Products Download PDF
Chapter  2:  Physical Sensors and Techniques Download PDF
Chapter  3:  Moisture and Water Activity Download PDF
Chapter  4:  Ingredients: Meat, Fat, and Salt Download PDF
Chapter  5:  Additives: Preservatives Download PDF
Chapter  6:  Additives: Smoke Flavorings Download PDF
Chapter  7:  Colorants Download PDF
Chapter  8:  Determination of Oxidation Download PDF
Chapter  9:  Determination of Proteolysis Download PDF
Chapter  10:  Determination of Lipolysis Download PDF
Chapter  11:  Composition and Calories Download PDF
Chapter  12:  Essential Amino Acids Download PDF
Chapter  13:  Omega-3 and Trans Fatty Acids Download PDF
Chapter  14:  Methods to Measure the Antioxidant Capacity of Meat Products Download PDF
Chapter  15:  Vitamins Download PDF
Chapter  16:  Minerals and Trace Elements in Meat Products Download PDF
Chapter  17:  Color Characteristics of Meat and Poultry Processing Download PDF
Chapter  18:  Texture Analysis Download PDF
Chapter  19:  Flavor of Meat Products Download PDF
Chapter  20:  Sensory Descriptors for Cooked Meat Products Download PDF
Chapter  21:  Sensory Descriptors for Dry-Cured Meat Products Download PDF
Chapter  22:  Spoilage Detection Download PDF
Chapter  23:  Microbial Foodborne Pathogens Download PDF
Chapter  24:  Mycotoxin Analysis in Poultry and Processed Meats Download PDF
Chapter  25:  Detection of Genetically Modified Organisms in Processed Meats and Poultry Download PDF
Chapter  26:  Detection of Adulterations: Addition of Foreign Proteins Download PDF
Chapter  27:  Detection of Adulterations: Identification of Animal Species Download PDF
Chapter  28:  Residues of Food Contact Materials Download PDF
Chapter  29:  Polychlorinated Biphenyls: Environmental Chemical Contaminants in Muscle Food Download PDF
Chapter  30:  Veterinary Drug Residues Download PDF
Chapter  31:  Biogenic Amines Download PDF
Chapter  32:  Nitrosamines Download PDF
Chapter  33:  Polycyclic Aromatic Hydrocarbons Download PDF
Chapter  34:  Detection of Irradiated Ingredients Download PDF
prelims Download PDF
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