Methods to Assess the Quality of Meat Products

1. Auflage 2022
ISBN: 978-1-0716-2004-5
Verlag: Springer

Buch, Englisch, 170 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 358 g

Reihe: Methods and Protocols in Food Science

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. 

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Lorenzo, José Manuel

Domínguez, Rubén

Pateiro, Mirian

Munekata, Paulo E. S.

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

1. Chemical Composition

Roberto Bermúdez, Noemí Echegaray, Maria João Fraqueza, Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, José M. Lorenzo, and Eva María Santos

2. pH and Color

Alfredo Teixeira, Rubén Domínguez, Javier F. Rey, Gonzalo Aleu, Mirian Pateiro, and José M. Lorenzo

3. Texture Analysis

Noemí Echegaray, Marcelo Rosmini, Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, José M. Lorenzo, Eva María Santos, and Roberto Bermúdez

4. Fatty Acids

Rubén Domínguez, Laura Purriños, Mirian Pateiro, Paulo C. B. Campagnol, Jorge Felipe Reyes, Paulo E. S. Munekata, and José M. Lorenzo

5. Amino Acids (Free and Hydrolyzed)

Olalla López-Fernández, Rubén Domínguez, Mirian Pateiro, Silvina C. Andrés, Paulo E. S. Munekata, Laura Purriños, José M. Lorenzo, and Marco Antonio Trindade

6. Cholesterol

Olalla López-Fernández, Rubén Domínguez, Claudia Ruiz-Capillas, Mirian Pateiro, María Elena Sosa-Morales, Paulo E. S. Munekata, Anderson S. Sant´Ana, José M. Lorenzo, and Ana M. Herrero

 

7. Mineral profile

Laura Cutillas, Olalla López-Fernández, Rubén Domínguez, Mirian Pateiro, Adriana Pazos, Paulo E. S. Munekata, Laura Purriños, José M. Lorenzo, Andrea Carla da Silva Barretto, and José Angel Pérez-Álvarez

8. Nitrate and Nitrite

Elisa Rafaela Bonadio Bellucci, Camila Vespúcio Bis Souza, José M. Lorenzo, Gonzalo Aleu, Alfredo Teixeira,Rubén Domínguez, and Andrea Carla da Silva Barretto

9. Biogenic Amines

Claudia Ruiz-Capillas, Mehdi Triki, Rubén Domínguez, José M. Lorenzo, and Ana M. Herrero

 

10. Spectrophotometric Analysis of Protein Carbonyls

Francesca Soglia, Giulia Baldi, Alberto González-Mohino, Silvia Díaz-Velasco, Massimiliano Petracci, and Mario Estévez

 

11. Lipid Oxidation (Primary and Secondary Products)

Yasmim S. V. Leães, José M. Lorenzo, Alexandre J. Cichoski, Roger Wagner, Eva María Santos, Jorge F. Reyes,and Paulo C. B. Campagnol

12. Volatile Organic Compound Profile

Olalla López-Fernández, Rubén Domínguez, Laura Cutillas, Paulo E. S. Munekata, Laura Purriños, José M. Lorenzo, Nestor Sepúlveda, Alfredo Teixeira, and Mirian Pateiro

13. Proteomics

María López-Pedrouso, José M. Lorenzo, and Daniel Franco

14. Antioxidant Capacity

Noemí Echegaray, Roberto Bermúdez, Gema Nieto, Rubén Domínguez, Mirian Pateiro, Néstor Sepúlveda, Marco Antonio Trindade,and José M. Lorenzo