Methods to Assess the Quality of Meat Products

José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata (Herausgeber)

Buch | Softcover

170 Seiten

2023 | 1st ed. 2022
Springer-Verlag New York Inc.
978-1-0716-2004-5 (ISBN)

Artikel merken

This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products.

Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be a useful practical guide to researches to help further their study in this field.

Chemical Composition.- pH and Color.- Texture Analysis.- Fatty Acids.- Amino Acids (Free and Hydrolyzed).- Cholesterol.- Mineral profile.- Nitrate and Nitrite.- Biogenic Amines.- Spectrophotometric Analysis of Protein Carbonyls.- Lipid Oxidation (Primary and Secondary Products).- Volatile Organic Compound Profile.- Proteomics.- Antioxidant Capacity.

Erscheinungsdatum	01.03.2023
Reihe/Serie	Methods and Protocols in Food Science
Zusatzinfo	51 Illustrations, color; 5 Illustrations, black and white; XII, 170 p. 56 illus., 51 illus. in color.
Verlagsort	New York, NY
Sprache	englisch
Maße	178 x 254 mm
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-0716-2004-5 / 1071620045
ISBN-13	978-1-0716-2004-5 / 9781071620045
Zustand	Neuware