1st Edition

Handbook of Muscle Foods Analysis

Edited By Leo M.L. Nollet, Fidel Toldrá Copyright 2009
    988 Pages 143 B/W Illustrations
    by CRC Press

    In today’s nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for this important food group that comprises much of the Western diet.

    Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association

    With contributions from more than 35 international experts, this authoritative volume focuses 16 of its chapters on the analysis of main chemical and biochemical compounds, such as:

    • Peptides
    • Lipases
    • Glucohydrolases
    • Phospholipids
    • Cholesterol products
    • Nucleotides

    Includes a Section Devoted to Safety Strategies, Particularly the Detection of Environmental Toxins
    Under the editorial guidance of world-renowned food analysis expert, Leo M.L. Nollet with Fidel Toldrà, this 43-chapter resource clearly stands apart from the competition. Divided into five detailed sections, it provides in-depth discussion of essential sensory tools to determine color, texture, and flavor. It also discusses key preparation, cleanup, and separation techniques. This indispensable guide brings available literature into a one-stop source making it an essential tool for researchers and academicians in the meat processing industry.


    Importance of Analysis and Some Basic Concepts, D.A. Ledward

    Amino Acids, M.C. Aristoy and F. Toldrá

    Peptides, M.C. Aristoy, M.A. Sentandreu, and F. Toldrá

    Proteins, M.L. Greaser

    Proteomics, K. Hollung, E. Veiseth, X. Jia, and E.M. Faergestad

    Muscle Enzymes: Proteinases, G.H. Geesink and E. Veiseth

    Muscle Enzymes: Exopeptidases and Lipases, F. Toldrá, MA. Sentandreu, and M. Flores

    Muscle Enzymes: Glycohydrolases, V.S.L. Houtellier

    Fatty Acids, K. Raes and S. De Smet

    Triacylglycerols, S.B. Smith and R.K. Tume

    Analysis of Phospholipids in Muscle Foods, J. Ruiz, E. Muriel, T. Perez-Palacios, and T. Antequera

    Cholesterol and Cholesterol Oxides in Meat and Meat Products, N. Bragagnolo

    Determination of Oxidation, M. Estévez, D. Morcuende, and S. Ventanas

    Aroma, J.S. Elmore

    Carbohydrates, J.T. Keeton, H. Benli, and A.E. Claflin

    Nucleotides and Its Derived Compounds, M.C. Aristoy and F. Toldrá


    Basic Composition: Rapid Methodologies, A. Teixeira

    Moisture and Water-Holding Capacity, K.O. Honikel

    Microstructure of Muscle Foods, I. Pérez-Munuera, V. Larrea, A. Quiles, and M.A. Lluch

    Physical Sensors and Techniques, J.P. Renou


    Composition and Calories, K.O. Honikel

    Essential Amino Acids, M.C. Aristoy and F. Toldrá

    Trans and n-3 Fatty Acids, J.A.M. Prates and R.J.B. Bessa

    Vitamins, Y.-N. Kim, D.W. Giraud, and J.A. Driskell

    Minerals and Trace Elements, A. Alegría, R. Barberá, M.J. Lagarda, and R. Farré


    Color Measurements on Muscle-Based Foods, J.A. Pérez-Alvarez and J. Fernández-López

    Measuring Meat Texture, M.B. Solomon, J.S. Eastridge, E.W. Paroczay, and B.C. Bowker

    Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception, S.M. Van Ruth

    Sensory Descriptors, G.R. Nute

    Sensory Perception, R. Deliza and M.B.A. Gloria

    Sensory Aspects of Cooked Meats, N.N. Terra, R.M.L. De Campos, and P.C.B. Campagnol


    Methods for Evaluating Microbial Flora in Muscle Foods, D.Y.C. Fung

    Methods to Predict Spoilage of Muscle Foods, G. Duffy, A. Dolan, and C.M. Burgess

    Microbial Foodborne Pathogens, M. Mataragas, D. Kagli, and G.J.E. Nychas

    Parasites, A. Näreaho

    Mycotoxin Analysis in Muscles, J.D. Bailly and P. Guerre

    Detection of Genetically Modified Organisms, A. Germini, A. Tonelli, and S. Rossi

    Detection of Adulterations: Addition of Foreign Proteins, M.C.G. López and M.L.M. Alegre

    Stable Isotope Analysis for Meat Authenticity and Origin Check, H.L. Schmidt, A. Rossmann, S. Rummel, and N. Tanz

    Determination of Persistent Organic Pollutants in Meat, A.L. Iamiceli, I. Fochi, G. Brambilla, and A. Di Domenico

    Growth Promoters, M. Reig and F. Toldrá

    Antibiotic Residues in Muscle Tissues of Edible Animal Products, E. Verdon



    Leo M.L. Nollet, Fidel Toldra