Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xix 6. Section 1: Current perspectives of meat quality evaluation - p. xx 7. Chapter 1. Current perspectives of meat quality evaluation: techniques, technologies, and challenges - p. 3 8. Section 2: Advances in carcass quality evaluation and nutritional composition of meat - p. 15 9. Chapter 2. Methods for nutritional quality analysis of meat - p. 21 10. Chapter 3. Nondestructive methods for carcass and meat quality evaluation - p. 37 11. Section 3: Postmortem ageing and meat quality evaluation - p. 47 12. Chapter 4. Detection techniques of meat tenderness: state of the art - p. 53 13. Chapter 5. Biochemical changes of postmortem meat during the aging process and strategies to improve the meat quality - p. 67 14. Chapter 6. Recent developments in postmortem aging and evaluation methods - p. 81 15. Chapter 7. Calpain-assisted postmortem aging of meat and its detection methods - p. 101 16. Section 4: Molecular basis of meat colour development and detection - p. 111 17. Chapter 8. Molecular basis of meat color - p. 117 18. Section 5: Meat authenticity and traceability - p. 129 19. Chapter 9. Molecular techniques for speciation of meat - p. 133 20. Chapter 10. Meat traceability and certification in meat supply chain - p. 153 21. Section 6: Chemical residues in meat and their detection techniques - p. 168 22. Chapter 11. Residues of harmful chemicals and their detection techniques - p. 173 23. Section 7: Food preservatives/additives in meat and their detection - p. 181 24. Chapter 12. Use of food preservatives and additives in meat and their detection techniques - p. 187 25. Section 8: Detection and prevention of lipid oxidation products - p. 205 26. Chapter 13. Analysis of lipids and lipid oxidation products - p. 217 27. Chapter 14. Plant antioxidants, extraction strategies, and their application in meat - p. 241 28. Section 9: Strategies for elimination and detection of foodborne pathogens - p. 258 29. Chapter 15. Strategies for elimination of foodborne pathogens, their influensive detection techniques and drawbacks - p. 267 30. Chapter 16. Modern techniques for rapid detection of meatborne pathogens - p. 287 31. Section 10: Modern biological concept of meat deterioration and its detection - p. 301 32. Chapter 17. Spoilage bacteria and meat quality - p. 307 33. Chapter 18. Modern concept and detection of spoilage in meat and meat products - p. 335 34. Section 11: Proteomic and genomic tools in meat quality evaluation - p. 346 35. Chapter 19. Application of proteomic tools in meat quality evaluation - p. 353 36. Chapter 20. Application of genomics tools in meat quality evaluation - p. 369 37. Section 12: Sensory evaluation techniques - p. 389 38. Chapter 21. Innovation in sensory assessment of meat and meat products - p. 393 39. Index - p. 419
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xix 6. Section 1: Current perspectives of meat quality evaluation - p. xx 7. Chapter 1. Current perspectives of meat quality evaluation: techniques, technologies, and challenges - p. 3 8. Section 2: Advances in carcass quality evaluation and nutritional composition of meat - p. 15 9. Chapter 2. Methods for nutritional quality analysis of meat - p. 21 10. Chapter 3. Nondestructive methods for carcass and meat quality evaluation - p. 37 11. Section 3: Postmortem ageing and meat quality evaluation - p. 47 12. Chapter 4. Detection techniques of meat tenderness: state of the art - p. 53 13. Chapter 5. Biochemical changes of postmortem meat during the aging process and strategies to improve the meat quality - p. 67 14. Chapter 6. Recent developments in postmortem aging and evaluation methods - p. 81 15. Chapter 7. Calpain-assisted postmortem aging of meat and its detection methods - p. 101 16. Section 4: Molecular basis of meat colour development and detection - p. 111 17. Chapter 8. Molecular basis of meat color - p. 117 18. Section 5: Meat authenticity and traceability - p. 129 19. Chapter 9. Molecular techniques for speciation of meat - p. 133 20. Chapter 10. Meat traceability and certification in meat supply chain - p. 153 21. Section 6: Chemical residues in meat and their detection techniques - p. 168 22. Chapter 11. Residues of harmful chemicals and their detection techniques - p. 173 23. Section 7: Food preservatives/additives in meat and their detection - p. 181 24. Chapter 12. Use of food preservatives and additives in meat and their detection techniques - p. 187 25. Section 8: Detection and prevention of lipid oxidation products - p. 205 26. Chapter 13. Analysis of lipids and lipid oxidation products - p. 217 27. Chapter 14. Plant antioxidants, extraction strategies, and their application in meat - p. 241 28. Section 9: Strategies for elimination and detection of foodborne pathogens - p. 258 29. Chapter 15. Strategies for elimination of foodborne pathogens, their influensive detection techniques and drawbacks - p. 267 30. Chapter 16. Modern techniques for rapid detection of meatborne pathogens - p. 287 31. Section 10: Modern biological concept of meat deterioration and its detection - p. 301 32. Chapter 17. Spoilage bacteria and meat quality - p. 307 33. Chapter 18. Modern concept and detection of spoilage in meat and meat products - p. 335 34. Section 11: Proteomic and genomic tools in meat quality evaluation - p. 346 35. Chapter 19. Application of proteomic tools in meat quality evaluation - p. 353 36. Chapter 20. Application of genomics tools in meat quality evaluation - p. 369 37. Section 12: Sensory evaluation techniques - p. 389 38. Chapter 21. Innovation in sensory assessment of meat and meat products - p. 393 39. Index - p. 419
