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Methods to Assess the Quality of Meat Products

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Methods to Assess the Quality of Meat Products/ edited by José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata.
其他作者:	Munekata, Paulo E.S.
面頁冊數:	XII, 170 p. 56 illus., 51 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food Science. -
電子資源:	https://doi.org/10.1007/978-1-0716-2002-1
ISBN:	9781071620021

Methods to Assess the Quality of Meat Products
Methods to Assess the Quality of Meat Products[electronic resource] /edited by José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata. - 1st ed. 2022. - XII, 170 p. 56 illus., 51 illus. in color.online resource. - Methods and Protocols in Food Science ,2662-9518. - Methods and Protocols in Food Science ,.

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. .

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. .

ISBN: 9781071620021

Standard No.: 10.1007/978-1-0716-2002-1doiSubjects--Topical Terms:

673136
Food Science.

LC Class. No.: TX341-641

Dewey Class. No.: 641.3

Methods to Assess the Quality of Meat Products
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