Handbook of Analysis of Edible Animal By-Products: 1st Edition (Hardback) book cover

Handbook of Analysis of Edible Animal By-Products

1st Edition

Edited by Leo M.L. Nollet, Fidel Toldra

CRC Press

458 pages | 61 B/W Illus.

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pub: 2011-04-01
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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

Chemistry and Biochemistry

Introduction—Offal Meat: Definitions, Regions, Cultures, and Generalities

Leo M.L. Nollet and Fidel Toldrá

Food Grade Proteins from Animal By-Products: Their Usage and Detection Methods

Yun-Hwa Peggy Hsieh and Jack Appiah Ofori

Analysis of Rendered Fats

Stephen B. Smith and Dana R. Smith

Analysis of Cholesterol in Edible Animal By-Products

Neura Bragagnolo


Mario Estévez, Sonia Ventanas, Rui Ganhão, and David Morcuende

Technological Quality

Color Measurements on Edible Animal By-Products and Muscle Based Foods

José Angel Pérez-Alvarez, María Estrella Sayas-Barberá, Esther Sendra Nadal, and Juana Fernández-López

Nutritional Quality

Composition and Calories

Karl-Otto Honikel

Essential Amino Acids

María-Concepción Aristoy and Fidel Toldrá

Fatty Acids.

José A. Mestre Prates, Cristina Mateus Alfaia, Susana P. Alves,and Rui J. Branquinho Bessa


Young-Nam Kim

Minerals and Trace Elements

Guadalupe García-Llatas, Amparo Alegría, Reyes Barberá, and Rosaura Farré


Spoilage Detection

Isabel Guerrero-Legarreta

Microbial Foodborne Pathogens

Eleftherios H. Drosinos, Spiros Paramithiotis, and Nikolaos Andritsos

Mycotoxins and Toxins

Carla Soler, José Miguel Soriano, and Jordi Mañes

Detection of Bone in Meat.

Wolfgang Branscheid and Michael Judas

Detection of Adulterations: Identification of Animal Species.

Johannes A. Lenstra and Stephan A. van der Heijden

Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE

Ernst Lücker, Mitja Malunat, and Katharina Riehn

Residues of Food Contact Materials.

Emma L. Bradley and Laurence Castle

Growth Promoters

Milagro Reig and Fidel Toldrá


Houda Berrada and Guillermina Font

Environmental Contaminants: Pesticides

Pablo Vazquez-Roig and Yolanda Picó

Environmental Contaminants: Heavy Metals

Giovanni Forte and Beatrice Bocca

Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-Products

José A. Garcia Regueiro and Massimo Castellari


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