Handbook of Processed Meats and Poultry Analysis

Herausgeber: Nollet, Leo M. L.; Toldra, Fidel

• Gebundenes Buch

Produktbeschreibung

The Handbook of Processed Meats and Poultry Analysis provides an overview of the analytical tools available for the analysis of meat and poultry products. It examines the role of these techniques for processing control and evaluation of the final quality. It also presents analytical methodologies to assure the control of different safety concerns related to processing. The text covers technological quality aspects, such as physical sensors and additives; nutritional quality aspects, such as antioxidants and vitamins; sensory quality aspects, such as color, texture, and flavor; as well as safety aspects, such as spoilage detection, microbial foodborne pathogens, contaminants, and allergens.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 780
• Erscheinungstermin: 12. November 2008
• Englisch
• Abmessung: 260mm x 183mm x 46mm
• Gewicht: 1635g
• ISBN-13: 9781420045314
• ISBN-10: 1420045318
• Artikelnr.: 22606595

Autorenporträt

Leo M.L. Nollet, Fidel Toldra

Inhaltsangabe

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.