Analytical Tools for Assessing the Chemical Safety of Meat and Poultry
The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control. The Brief will review the analytical controls and instrumentation available f...
| Main Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
2012, 2012
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| Edition: | 1st ed. 2012 |
| Series: | SpringerBriefs in Food, Health, and Nutrition
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| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- 1 Introduction
- 2 Control tools to assure chemical safety of meat and poultry and its derived products
- 2.1 Control of raw meats and poultry
- 2.2 Controls during processing
- 2.3 Controls of the final products
- 3 Veterinary drugs
- 3.1 Causes of concern for the presence of veterinary drugs residues in meat and poultry
- 3.2 Growth promoters
- 3.3 Antimicrobial and antibiotic drugs
- 3.4 Other veterinary drugs
- 3.5 Control of residues of growth promoters and antibiotics in meat and poultry
- 3.6 Analytical methodologies for detection of veterinary drugs
- 3.6.1. Sample preparation
- 3.6.2. Screening techniques.- 3.6.3. Confirmatory methods
- 4 Carcass disinfectants
- 5 Residues of environmental contaminants (dioxins, pesticides, heavy metals)
- 6 Substances generated during the processing of meat and poultry.- 6.1 N-nitrosamines
- 6.2 Heterocyclic amines
- 6.3 Polycyclic aromatic hydrocarbons
- 6.4 Biogenic amines in fermented meats and poultry
- 6.5 Lipid oxidation
- 6.6 Protein oxidation
- 6.7 Irradiation-derived compounds
- 7 References