1st Edition

Handbook of Analysis of Edible Animal By-Products

Edited By Leo M.L. Nollet, Fidel Toldrá Copyright 2011
    472 Pages 61 B/W Illustrations
    by CRC Press

    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.

    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


    Leo M.L. Nollet, Fidel Toldra