Download 1420045318 PDF

Title1420045318
TagsChemistry Accuracy And Precision Electromagnetic Radiation Dielectric Permittivity
File Size6.0 MB
Total Pages782
Table of Contents
                            Front cover
Contents
Preface
Editors
Contributors
PART I: PROCESSING CONTROL
	Chapter 1. Introduction: Importance of Analysis in Meat Products
	Chapter 2. Physical Sensors and Techniques
	Chapter 3. Moisture and Water Activity
	Chapter 4. Ingredients: Meat, Fat, and Salt
	Chapter 5. Additives: Preservatives
	Chapter 6. Additives: Smoke Flavorings
	Chapter 7. Colorants
	Chapter 8. Determination of Oxidation
	Chapter 9. Determination of Proteolysis
	Chapter 10. Determination of Lipolysis
PART II: NUTRITIONAL QUALITY
	Chapter 11. Composition and Calories
	Chapter 12. Essential Amino Acids
	Chapter 13. Omega-3 and Trans Fatty Acids
	Chapter 14. Methods to Measure the Antioxidant Capacity of Meat Products
	Chapter 15. Vitamins
	Chapter 16. Minerals and Trace Elements in Meat Products
PART III: SENSORY QUALITY
	Chapter 17. Color Characteristics of Meat and Poultry Processing
	Chapter 18. Texture Analysis
	Chapter 19. Flavor of Meat Products
	Chapter 20. Sensory Descriptors for Cooked Meat Products
	Chapter 21. Sensory Descriptors for Dry-Cured Meat Products
PART IV: SAFETY
	Chapter 22. Spoilage Detection
	Chapter 23. Microbial Foodborne Pathogens
	Chapter 24. Mycotoxin Analysis in Poultry and Processed Meats
	Chapter 25. Detection of Genetically Modified Organisms in Processed Meats and Poultry
	Chapter 26. Detection of Adulterations: Addition of Foreign Proteins
	Chapter 27. Detection of Adulterations: Identification of Animal Species
	Chapter 28. Residues of Food Contact Materials
	Chapter 29. Polychlorinated Biphenyls: Environmental Chemical Contaminants in Muscle Food
	Chapter 30. Veterinary Drug Residues
	Chapter 31. Biogenic Amines
	Chapter 32. Nitrosamines
	Chapter 33. Polycyclic Aromatic Hydrocarbons
	Chapter 34. Detection of Irradiated Ingredients
Index
Back cover
                        

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