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
Mario Estévez, Sonia Ventanas, Rui Ganhão, and David Morcuende
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
Composition and Calories
Essential Amino Acids
María-Concepción Aristoy and Fidel Toldrá
José A. Mestre Prates, Cristina Mateus Alfaia, Susana P. Alves,and Rui J. Branquinho Bessa
Minerals and Trace Elements
Guadalupe García-Llatas, Amparo Alegría, Reyes Barberá, and Rosaura Farré
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
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