Meat Quality Analysis. Advanced Evaluation Methods, Techniques, and Technologies
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- Nombre de pages437
- PrésentationBroché
- FormatGrand Format
- Poids0.942 kg
- Dimensions19,3 cm × 23,6 cm × 2,3 cm
- ISBN978-0-12-819233-7
- EAN9780128192337
- Date de parution21/08/2019
- ÉditeurAcademic press
Résumé
A practical guide to understanding all aspects of meat to improve quality control in the meat industry. - Presents focused detection techniques for reducing or eliminating foodbome pathogens, AMR and chemical additives from meat ; - Includes strategies and methods for better understanding meat color development, meat maturation and meat authenticity, and traceability including meat speciation ; - Provides tables, figures, and illustrations for easy understanding of techniques and methods.
Meat Quality Analysis takes a modem approach to identify compositional and nutritional analysis of meat and meat products, postmortem aging methods, proteome analysis for optimization of aging process, lipid profiles including lipid-mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential foodbome pathogens, pesticide and drug residues including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques.
Meat Quality Analysis takes a modem approach to identify compositional and nutritional analysis of meat and meat products, postmortem aging methods, proteome analysis for optimization of aging process, lipid profiles including lipid-mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential foodbome pathogens, pesticide and drug residues including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques.
A practical guide to understanding all aspects of meat to improve quality control in the meat industry. - Presents focused detection techniques for reducing or eliminating foodbome pathogens, AMR and chemical additives from meat ; - Includes strategies and methods for better understanding meat color development, meat maturation and meat authenticity, and traceability including meat speciation ; - Provides tables, figures, and illustrations for easy understanding of techniques and methods.
Meat Quality Analysis takes a modem approach to identify compositional and nutritional analysis of meat and meat products, postmortem aging methods, proteome analysis for optimization of aging process, lipid profiles including lipid-mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential foodbome pathogens, pesticide and drug residues including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques.
Meat Quality Analysis takes a modem approach to identify compositional and nutritional analysis of meat and meat products, postmortem aging methods, proteome analysis for optimization of aging process, lipid profiles including lipid-mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential foodbome pathogens, pesticide and drug residues including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques.