Handbook of Processed Meats and Poultry Analysis

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, contaminants, and allergens.

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 Meat Science Association With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived products in one convenient resource. This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry. Describes Essential Techniques for Meat Processing Control and Evaluation of QualityUnder the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldrà, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as: Additives such as preservatives and colorants Methods to measure meat’s antioxidant capacity Spoilage detection Analytical tools for finding chemical residues, pathogens, and toxins Discusses Determination Methods of Biochemical Reactions, Including Oxidation, Proteolysis, and LipolysisThis comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.

PROCESSING CONTROL Introduction: Importance of Analysis in Meat Products, H. Steinhart Physical Sensors and Techniques, M. Castro-Giráldez, F. Toldrá, and P. Fito Moisture and Water Activity, Y.W. Park Ingredients: Meat, Fat, and Salt, D. Ansorena and I. Astiasarán Additives: Preservatives, F. Jiménez-Colmenero and J.B. Solana Additives: Smoke Flavorings, D. Meier Colorants, A. Totosaus Determination of Oxidation, M. Estévez, D. Morcuende, and S. Ventanas Determination of Proteolysis, F. Toldrá, M.A. Sentandreu, and M.C. Aristoy Determination of Lipolysis, E. Zanardi NUTRITIONAL QUALITY Composition and Calories, K.O. Honikel Essential Amino Acids, M.C. Aristoy and F. Toldrá Omega-3 and Trans Fatty Acids, V.M. Moretti and C. Corino Methods to Measure the Antioxidant Capacity of Meat Products, V. Böhm and L. Müller Vitamins, A. Alegría, R. Barberá, M.J. Lagarda, and R. Farré Minerals and Trace Elements in Meat Products, I.N. Blasco and C. Barbárin-Aizpún SENSORY QUALITY Color Characteristics of Meat and Poultry Processing, J.A. Pérez-Álvarez, and J. Fernández-López Texture Analysis, S. Barbut Flavor of Meat Products, M. Flores Sensory Descriptors of Cooked Meat Products, J.E. Hayes Sensory Descriptors for Dry-Cured Meat Products, M. Flores SAFETY Spoilage Detection, I. Guerrero-Legarreta Microbial Foodborne Pathogens, M. Mataragas and E.H. Drosinos Mycotoxin Analysis in Poultry and Processed Meats, J.-D. Bailly and P. Guerre Detection of Genetically Modified Organisms in Processed Meats and Poultry, A. Germini and T. Alessandro Detection of Adulterations: Addition of Foreign Proteins, M.C. López and M.L.M. Alegre Detection of Adulterations: Identification of Animal Species, J.A. Lenstra Residues of Food Contact Materials, E.L. Bradley and L. Castle Polychlorinated Biphenyls: Environmental Chemical Contaminants in Muscle Food, J.A. García-Regueiro and M. Castellari Veterinary Drug Residues, M. Reig and F. Toldrá Biogenic Amines, C. Vidal-Carou, M.L. Latore-Maratalla, and S. Bovercid Nitrosamines, S. Rath and F.G. Reyes Polycyclic Aromatic Hydrocarbons, P. Šimko Detection of Irradiated Ingredients, E.M. Stewart Index