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.

Inhalt

1. Chemical Composition

   Roberto Bermúdez, Noemí Echegaray, Maria João Fraqueza, Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, José M. Lorenzo, and Eva María Santos

   2. pH and Color

   Alfredo Teixeira, Rubén Domínguez, Javier F. Rey, Gonzalo Aleu, Mirian Pateiro, and José M. Lorenzo

   3. Texture Analysis

   Noemí Echegaray, Marcelo Rosmini, Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, José M. Lorenzo, Eva María Santos, and Roberto Bermúdez

   4. Fatty Acids

   Rubén Domínguez, Laura Purriños, Mirian Pateiro, Paulo C. B. Campagnol, Jorge Felipe Reyes, Paulo E. S. Munekata, and José M. Lorenzo

   5. Amino Acids (Free and Hydrolyzed)

   Olalla López-Fernández, Rubén Domínguez, Mirian Pateiro, Silvina C. Andrés, Paulo E. S. Munekata, Laura Purriños, José M. Lorenzo, and Marco Antonio Trindade

   6. Cholesterol

   Olalla López-Fernández, Rubén Domínguez, Claudia Ruiz-Capillas, Mirian Pateiro, María Elena Sosa-Morales, Paulo E. S. Munekata, Anderson S. Sant Ana, José M. Lorenzo, and Ana M. Herrero

   7. Mineral profile

   Laura Cutillas, Olalla López-Fernández, Rubén Domínguez, Mirian Pateiro, Adriana Pazos, Paulo E. S. Munekata, Laura Purriños, José M. Lorenzo, Andrea Carla da Silva Barretto, and José Angel Pérez-Álvarez

   8. Nitrate and Nitrite

   Elisa Rafaela Bonadio Bellucci, Camila Vespúcio Bis Souza, José M. Lorenzo, Gonzalo Aleu, Alfredo Teixeira, Rubén Domínguez, and Andrea Carla da Silva Barretto

   9. Biogenic Amines

   Claudia Ruiz-Capillas, Mehdi Triki, Rubén Domínguez, José M. Lorenzo, and Ana M. Herrero

   10. Spectrophotometric Analysis of Protein Carbonyls

   Francesca Soglia, Giulia Baldi, Alberto González-Mohino, Silvia Díaz-Velasco, Massimiliano Petracci, and Mario Estévez

   11. Lipid Oxidation (Primary and Secondary Products)

   Yasmim S. V. Leães, José M. Lorenzo, Alexandre J. Cichoski, Roger Wagner, Eva María Santos, Jorge F. Reyes, and Paulo C. B. Campagnol

   12. Volatile Organic Compound Profile

   Olalla López-Fernández, Rubén Domínguez, Laura Cutillas, Paulo E. S. Munekata, Laura Purriños, José M. Lorenzo, Nestor Sepúlveda, Alfredo Teixeira, and Mirian Pateiro

   13. Proteomics

   María López-Pedrouso, José M. Lorenzo, and Daniel Franco

   14. Antioxidant Capacity

   Noemí Echegaray, Roberto Bermúdez, Gema Nieto, Rubén Domínguez, Mirian Pateiro, Néstor Sepúlveda, Marco Antonio Trindade, and José M. Lorenzo