Handbook of Muscle Foods AnalysisAuthor:
Publisher: CRC Press
Publish date: June 2008
Presents available tools for the analysis of muscle foods Describes methodologies for analyzing nutritional, sensory quality, and safety aspects Covers analysis of antioxidants, vitamins, minerals, essential amino acids, and trans fatty acids Includes several chapters analyzing sensory qualities including color, texture, and flavor Muscle foods, which include meat, poultry, and fish, represent some of the most important foods in Western societies. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and applications of these methodologies. This reference discusses the analysis of chemical and biochemical compounds of muscle foods, technological quality and the use of non-destructive techniques, nutrients in muscle foods, sensory quality, and the analytical tools used to determine color, texture, and flavor. This book also addresses safety aspects and the tools used for detecting pathogens, parasites, allergens, and chemical toxic compounds.