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
