Methods to Assess the Quality of Meat Products

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. 

Sommario

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.  

Dettagli sul prodotto

• Con la collaborazione di: Rubén Domínguez (Editore), José Manuel Lorenzo (Editore), Paulo E. S. Munekata (Editore), Paulo E.S. Munekata (Editore), Mirian Pateiro (Editore), Mirian Pateiro et al (Editore)
• Editore: Springer, Berlin
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 01.03.2023
• EAN: 9781071620045
• ISBN: 978-1-0-7162004-5
• Pagine: 170
• Dimensioni: 178 mm x 10 mm x 254 mm
• Illustrazioni: XII, 170 p. 56 illus., 51 illus. in color.
• Serie: Methods and Protocols in Food Science; Methods and Protocols in Food
• Categorie: Guide e manuali > Salute > Alimentazione; Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica