Handbook of Processed Meats and Poultry AnalysisAuthor:
Publisher: CRC Press
Publish date: September 2008
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 The Handbook of Processed Meats and Poultry Analysis provides an overview of the analytical tools currently available for the analysis of meat and poultry products. This book describes the role of these techniques for processing control and evaluation of the final quality. It also presents analytical methodologies to assure the control of different safety concerns related to processing. The text covers technological quality aspects such as physical sensors and additives, nutritional quality aspects, such as antioxidants and vitamins, sensory quality aspects, such as color, texture, and flavor, as well as safety aspects, such as spoilage detection, microbial foodborne pathogens, and allergens.