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 extra...
| Other Authors: | , , , |
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Humana
2022, 2022
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| Edition: | 1st ed. 2022 |
| Series: | Methods and Protocols in Food Science
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| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- 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.