Handbook of Processed Meats and Poultry Analysis (eBook, PDF)

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

• Format: PDF

Produktbeschreibung

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

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 760
• Erscheinungstermin: 12. November 2008
• Englisch
• ISBN-13: 9781420045338
• Artikelnr.: 42765772

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.