Handbook of Muscle Foods Analysis

CHEMISTRY AND BIOCHEMISTRY. Importance of Analysis and Some Basic Concepts. Amino Acids. Peptides. Proteins. Proteomics. Muscle Enzymes: Proteinases. Muscle Enzymes: Exopeptidases and Lipases. Muscle Enzymes: Glycohydrolases. Fatty Acids. Triacylglycerols. Analysis of Phospholipids in Muscle Foods. Cholesterol and Cholesterol Oxides in Meat and Meat Products. Determination of Oxidation. Aroma. Carbohydrates. Nucleotides and Its Derived Compounds. PROCESSING CONTROL. Basic Composition: Rapid Methodologies. Moisture and Water-Holding Capacity. Microstructure of Muscle Foods. Physical Sensors and Techniques. NUTRITIONAL QUALITY. Composition and Calories. Essential Amino Acids. Trans and n-3 Fatty Acids. Vitamins. Minerals and Trace Elements. SENSORY QUALITY. Color Measurements on Muscle-Based Foods. Measuring Meat Texture. Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception. Sensory Descriptors. Sensory Perception. Sensory Aspects of Cooked Meats. SAFETY. Methods for Evaluating Microbial Flora in Muscle Foods. Methods to Predict Spoilage of Muscle Foods. Microbial Foodborne Pathogens. Parasites. Mycotoxin Analysis in Muscles. Detection of Genetically Modified Organisms. Detection of Adulterations: Addition of Foreign Proteins. Stable Isotope Analysis for Meat Authenticity and Origin Check. Determination of Persistent Organic Pollutants in Meat. Growth Promoters. Antibiotic Residues in Muscle Tissues of Edible Animal Products. Index.