Handbook of Processed Meats and Poultry Analysis: 1st Edition (Hardback) book cover

Handbook of Processed Meats and Poultry Analysis

1st Edition

Edited by Leo M.L. Nollet, Fidel Toldra

CRC Press

760 pages | 81 B/W Illus.

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pub: 2008-11-12
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Description

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.

Table of Contents

PROCESSING CONTROL

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

NUTRITIONAL QUALITY

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

SENSORY QUALITY

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

SAFETY

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

Index

About the Originator

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science