Handbook of Processed Meats and Poultry Analysis
eBook - PDF

Handbook of Processed Meats and Poultry Analysis

  1. 782 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Handbook of Processed Meats and Poultry Analysis

About this book

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

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Information

Publisher
CRC Press
Year
2008
Print ISBN
9781420045314
Edition
1
eBook ISBN
9781420045338
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front cover
  2. Contents
  3. Preface
  4. Editors
  5. Contributors
  6. PART I: PROCESSING CONTROL
  7. Chapter 1. Introduction: Importance of Analysis in Meat Products
  8. Chapter 2. Physical Sensors and Techniques
  9. Chapter 3. Moisture and Water Activity
  10. Chapter 4. Ingredients: Meat, Fat, and Salt
  11. Chapter 5. Additives: Preservatives
  12. Chapter 6. Additives: Smoke Flavorings
  13. Chapter 7. Colorants
  14. Chapter 8. Determination of Oxidation
  15. Chapter 9. Determination of Proteolysis
  16. Chapter 10. Determination of Lipolysis
  17. PART II: NUTRITIONAL QUALITY
  18. Chapter 11. Composition and Calories
  19. Chapter 12. Essential Amino Acids
  20. Chapter 13. Omega-3 and Trans Fatty Acids
  21. Chapter 14. Methods to Measure the Antioxidant Capacity of Meat Products
  22. Chapter 15. Vitamins
  23. Chapter 16. Minerals and Trace Elements in Meat Products
  24. PART III: SENSORY QUALITY
  25. Chapter 17. Color Characteristics of Meat and Poultry Processing
  26. Chapter 18. Texture Analysis
  27. Chapter 19. Flavor of Meat Products
  28. Chapter 20. Sensory Descriptors for Cooked Meat Products
  29. Chapter 21. Sensory Descriptors for Dry-Cured Meat Products
  30. PART IV: SAFETY
  31. Chapter 22. Spoilage Detection
  32. Chapter 23. Microbial Foodborne Pathogens
  33. Chapter 24. Mycotoxin Analysis in Poultry and Processed Meats
  34. Chapter 25. Detection of Genetically Modified Organisms in Processed Meats and Poultry
  35. Chapter 26. Detection of Adulterations: Addition of Foreign Proteins
  36. Chapter 27. Detection of Adulterations: Identification of Animal Species
  37. Chapter 28. Residues of Food Contact Materials
  38. Chapter 29. Polychlorinated Biphenyls: Environmental Chemical Contaminants in Muscle Food
  39. Chapter 30. Veterinary Drug Residues
  40. Chapter 31. Biogenic Amines
  41. Chapter 32. Nitrosamines
  42. Chapter 33. Polycyclic Aromatic Hydrocarbons
  43. Chapter 34. Detection of Irradiated Ingredients
  44. Index
  45. Back cover

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Yes, you can access Handbook of Processed Meats and Poultry Analysis by Leo M.L. Nollet, Fidel Toldra, Leo M.L. Nollet,Fidel Toldra in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.