ABSTRACT
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
PROCESSING CONTROL. Introduction: Importance of Analysis in Meat Products. Physical Sensors and Techniques. Moisture and Water Activity. Ingredients: Meat, Fat, and Salt. Additives: Preservatives. Additives: Smoke Flavorings. Colorants. Determination of Oxidation. Determination of Proteolysis. Determination of Lipolysis. NUTRITIONAL QUALITY. Composition and Calories. Essential Amino Acids. Omega-3 and Trans Fatty Acids. Methods to Measure the Antioxidant Capacity of Meat Products. Vitamins. Minerals and Trace Elements in Meat Products. SENSORY QUALITY. Color Characteristics of Meat and Poultry Processing. Texture Analysis. Flavor of Meat Products. Sensory Descriptors of Cooked Meat Products. Sensory Descriptors for Dry-Cured Meat Products. SAFETY. Spoilage Detection. Microbial Foodborne Pathogens. Mycotoxin Analysis in Poultry and Processed Meats. Detection of Genetically Modified Organisms in Processed Meats and Poultry. Detection of Adulterations: Addition of Foreign Proteins. Detection of Adulterations: Identification of Animal Species. Residues of Food Contact Materials. Polychlorinated Biphenyls: Environmental Chemical Contaminants in Muscle Food. Veterinary Drug Residues. Biogenic Amines. Nitrosamines. Polycyclic Aromatic Hydrocarbons. Detection of Irradiated Ingredients. Index.
