Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis

Editor(s): Leo M.L. Nollet, University College Ghent, Applied Engineering Sciences, Belgium; Fidel Toldra, Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain

ISBN: 9781420045314
Publication Date: November 12, 2008
Number of Pages: 760
Binding(s): Hardback

Features
• Explains analytical tools available for the analysis of muscle foods
• Describes methodologies for analyzing nutritional, sensory quality, and safety aspects
• Covers all muscle food sources, including meat, poultry, and seafood
• Analyzes nutritional quality including antioxidants, vitamins, minerals, essential amino acids, and trans fatty acids
• Addresses sensory qualities such as color, texture, and flavor

Summary
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.

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