Handbook of Processed Meats and Poultry Analysis PDF

Handbook Of Processed Meats And Poultry Analysis By Fidel Toldra, Leo M.l Nollet

By Fidel Toldra, Leo M.L Nollet

Handbook of Processed Meats and Poultry Analysis brings together contributions from more than 45 internationally recognized experts and provides a comprehensive overview of analytical techniques and methodologies used for animal-derived products. The book focuses on the analysis of nutrients affected by processing and offers an in-depth examination of the nutritional quality of meat and poultry products.

Essential Techniques for Meat Processing Control and Quality Evaluation
Edited by leading food analysis specialists Leo M. L. Nollet and Fidel Toldrà, the handbook addresses the assessment of technological quality, including the use of physical sensors, process monitoring techniques, and methods for measuring moisture content and water activity. It also covers key analytical areas such as:

Additives, including preservatives and colorants
Methods for evaluating antioxidant capacity
Spoilage detection techniques
Analytical tools for identifying chemical residues, pathogens, and toxins

Recommended Book:

Lawrie’s Meat Science, 9th Edition

Table of Contents

Table of Contents

Preface
Editors
Contributors
Processing Control
- Importance of analysis in meat products
- Physical sensors and process monitoring techniques
- Moisture and water activity
- Ingredients: meat, fat, and salt
- Additives, preservatives, smoke flavorings, and colorants
- Oxidation, proteolysis, and lipolysis analysis
Nutritional Quality
- Composition, calories, and essential amino acids
- Omega-3 and trans fatty acids
- Antioxidant capacity of meat products
- Vitamins, minerals, and trace elements
Sensory Quality
- Color characteristics of meat and poultry
- Texture analysis
- Flavor and sensory descriptors of cooked and dry-cured products
Safety and Contaminants
- Spoilage detection and foodborne pathogens
- Mycotoxins and genetically modified organisms
- Adulteration and species identification
- Chemical contaminants and food contact materials
- Veterinary drug residues and biogenic amines
- Nitrosamines, polycyclic aromatic hydrocarbons, and irradiated ingredients
Index

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