1st Edition

Handbook of Processed Meats and Poultry Analysis

Edited By Leo M.L. Nollet, Fidel Toldrá Copyright 2009
    760 Pages 81 B/W Illustrations
    by CRC Press

    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 Meat Science Association

    With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived products in one convenient resource. This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry.

    Describes Essential Techniques for Meat Processing Control and Evaluation of Quality
    Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldrà, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as:

    • Additives such as preservatives and colorants
    • Methods to measure meat’s antioxidant capacity
    • Spoilage detection
    • Analytical tools for finding chemical residues, pathogens, and toxins

    Discusses Determination Methods of Biochemical Reactions, Including Oxidation, Proteolysis, and Lipolysis
    This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.


    Introduction: Importance of Analysis in Meat Products, H. Steinhart

    Physical Sensors and Techniques, M. Castro-Giráldez, F. Toldrá, and P. Fito

    Moisture and Water Activity, Y.W. Park

    Ingredients: Meat, Fat, and Salt, D. Ansorena and I. Astiasarán

    Additives: Preservatives, F. Jiménez-Colmenero and J.B. Solana

    Additives: Smoke Flavorings, D. Meier

    Colorants, A. Totosaus

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

    Determination of Proteolysis, F. Toldrá, M.A. Sentandreu, and M.C. Aristoy

    Determination of Lipolysis, E. Zanardi


    Composition and Calories, K.O. Honikel

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

    Omega-3 and Trans Fatty Acids, V.M. Moretti and C. Corino

    Methods to Measure the Antioxidant Capacity of Meat Products, V. Böhm and L. Müller

    Vitamins, A. Alegría, R. Barberá, M.J. Lagarda, and R. Farré

    Minerals and Trace Elements in Meat Products, I.N. Blasco and C. Barbárin-Aizpún


    Color Characteristics of Meat and Poultry Processing, J.A. Pérez-Álvarez, and J. Fernández-López

    Texture Analysis, S. Barbut

    Flavor of Meat Products, M. Flores

    Sensory Descriptors of Cooked Meat Products, J.E. Hayes

    Sensory Descriptors for Dry-Cured Meat Products, M. Flores


    Spoilage Detection, I. Guerrero-Legarreta

    Microbial Foodborne Pathogens, M. Mataragas and E.H. Drosinos

    Mycotoxin Analysis in Poultry and Processed Meats, J.-D. Bailly and P. Guerre

    Detection of Genetically Modified Organisms in Processed Meats and Poultry, A. Germini and T. Alessandro

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

    Detection of Adulterations: Identification of Animal Species, J.A. Lenstra

    Residues of Food Contact Materials, E.L. Bradley and L. Castle

    Polychlorinated Biphenyls: Environmental Chemical Contaminants in Muscle Food, J.A. García-Regueiro and M. Castellari

    Veterinary Drug Residues, M. Reig and F. Toldrá

    Biogenic Amines, C. Vidal-Carou, M.L. Latore-Maratalla, and S. Bovercid

    Nitrosamines, S. Rath and F.G. Reyes

    Polycyclic Aromatic Hydrocarbons, P. Šimko

    Detection of Irradiated Ingredients, E.M. Stewart



    Leo M.L. Nollet, Fidel Toldra