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Handbook of Analysis of Edible Animal By-Products

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

Print publication date:  April  2011
Online publication date:  April  2011

Print ISBN: 9781439803608
eBook ISBN: 9780203731529
Adobe ISBN:

10.1201/b10785
 Cite  Marc Record

Book description

Considered high-priced delicacies or waste material to be tossed away, the use and value of offal?edible and inedible animal by-products?depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of butchered animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Regardless of the final product?s destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional and sensory quality as well as safety.

Providing a full overview of the analytical tools currently available, the Handbook of Analysis of Edible Animal By-Products examines the role and use of the main techniques and methodologies used worldwide for the analysis of animal by-products. Divided into four parts, this unique handbook covers the chemistry and biochemistry involved in the fundamentals of the field and considers the technological quality, nutritional quality, and safety required to produce a viable product.

Beginning with an introduction to the chemical and biochemical compounds of animal by-products, the book details the use and detection of food-grade proteins, rendered fats, and cholesterol. It discusses how to determine oxidation in edible by-products, measurement of color in these products, and the analysis of nutritional aspects such as essential amino acids, fatty acids, vitamins, minerals, and trace elements.

The latter portion of the book deals with safety parameters, particularly the analytical tools for the detection of pathogens, toxins, and chemical toxic compounds usually found in muscle foods. Specific chapters highlight the detection of tissues typically found in animal by-products, such as neuronal tissues, non-muscle tissues, and bone fragments.

Table of contents

Chapter  1:  Introduction—Offal Meat: Definitions, Regions, Cultures, and Generalities Download PDF
Chapter  2:  Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods Download PDF
Chapter  3:  Analysis of Rendered Fats Download PDF
Chapter  4:  Analysis of Cholesterol in Edible Animal By-Products Download PDF
Chapter  5:  Oxidation Download PDF
Chapter  6:  Color Measurements on Edible Animal By-Products and Muscle-Based Foods Download PDF
Chapter  7:  Composition and Calories Download PDF
Chapter  8:  Essential Amino Acids Download PDF
Chapter  9:  Fatty Acids Download PDF
Chapter  10:  Vitamins Download PDF
Chapter  11:  Minerals and Trace Elements Download PDF
Chapter  12:  Spoilage Detection Download PDF
Chapter  13:  Microbial Foodborne Pathogens Download PDF
Chapter  14:  Mycotoxins and Toxins Download PDF
Chapter  15:  Detection of Bone in Meat Download PDF
Chapter  16:  Detection of Adulterations: Identification of Animal Species Download PDF
Chapter  17:  Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE Download PDF
Chapter  18:  Residues of Food Contact Materials Download PDF
Chapter  19:  Growth Promoters Download PDF
Chapter  20:  Antibiotics Download PDF
Chapter  21:  Environmental Contaminants: Pesticides Download PDF
Chapter  22:  Environmental Contaminants: Heavy Metals Download PDF
Chapter  23:  Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-Products Download PDF
prelims Download PDF
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