Description
SPRINGER Methods To Assess The Quality Of Meat Products (Hb 2022) by LORENZO J.M.
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. 1. Chemical CompositionRoberto Bermudez, Noemi Echegaray, Maria Joao Fraqueza, Mirian Pateiro, Ruben Dominguez, Paulo E. S. Munekata, Jose M. Lorenzo, and Eva Maria Santos2. pH and ColorAlfredo Teixeira, Ruben Dominguez, Javier F. Rey, Gonzalo Aleu, Mirian Pateiro, and Jose M. Lorenzo3. Texture AnalysisNoemi Echegaray, Marcelo Rosmini, Mirian Pateiro, Ruben Dominguez, Paulo E. S. Munekata, Jose M. Lorenzo, Eva Maria Santos, and Roberto Bermudez4. Fatty Acids Ruben Dominguez, Laura Purrinos, Mirian Pateiro, Paulo C. B. Campagnol, Jorge Felipe Reyes, Paulo E. S. Munekata, and Jose M. Lorenzo5. Amino Acids (Free and Hydrolyzed) Olalla Lopez-Fernandez, Ruben Dominguez, Mirian Pateiro, Silvina C. Andres, Paulo E. S. Munekata, Laura Purrinos, Jose M. Lorenzo, and Marco Antonio Trindade6. Cholesterol Olalla Lopez-Fernandez, Ruben Dominguez, Claudia Ruiz-Capillas, Mirian Pateiro, Maria Elena Sosa-Morales, Paulo E. S. Munekata, Anderson S. SantAna, Jose M. Lorenzo, and Ana M. Herrero 7. Mineral profileLaura Cutillas, Olalla Lopez-Fernandez, Ruben Dominguez, Mirian Pateiro, Adriana Pazos, Paulo E. S. Munekata, Laura Purrinos, Jose M. Lorenzo, Andrea Carla da Silva Barretto, and Jose Angel Perez-Alvarez8. Nitrate and NitriteElisa Rafaela Bonadio Bellucci, Camila Vespucio Bis Souza, Jose M. Lorenzo, Gonzalo Aleu, Alfredo Teixeira, Ruben Dominguez, and Andrea Carla da Silva Barretto 9. Biogenic AminesClaudia Ruiz-Capillas, Mehdi Triki, Ruben Dominguez, Jose M. Lorenzo, and Ana M. Herrero10. Spectrophotometric Analysis of Protein CarbonylsFrancesca Soglia, Giulia Baldi, Alberto Gonzalez-Mohino, Silvia Diaz-Velasco, Massimiliano Petracci, and Mario Estevez11. Lipid Oxidation (Primary and Secondary Products)Yasmim S. V. Leaes, Jose M. Lorenzo, Alexandre J. Cichoski, Roger Wagner, Eva Maria Santos, Jorge F. Reyes, and Paulo C. B. Campagnol12. Volatile Organic Compound ProfileOlalla Lopez-Fernandez, Ruben Dominguez, Laura Cutillas, Paulo E. S. Munekata, Laura Purrinos, Jose M. Lorenzo, Nestor Sepulveda, Alfredo Teixeira, and Mirian Pateiro13. Proteomics Maria Lopez-Pedrouso, Jose M. Lorenzo, and Daniel Franco14. Antioxidant CapacityNoemi Echegaray, Roberto Bermudez, Gema Nieto, Ruben Dominguez, Mirian Pateiro, Nestor Sepulveda, Marco Antonio Trindade, and Jose M. Lorenzo