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Methods to Assess the Quality of Meat Products
ISBN-13:
9781071620021
Veröffentl:
2022
Seiten:
170
Autor:
José Manuel Lorenzo
Serie:
Methods and Protocols in Food Science
eBook Typ:
PDF
eBook Format:
EPUB
Kopierschutz:
1 - PDF Watermark
Sprache:
Englisch
Beschreibung:
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.
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.
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