{"product_id":"handbook-of-processed-meats-poultry-an","title":"Handbook Of Processed Meats \u0026 Poultry An","description":"\u003cp\u003eMuscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCo-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWith chapter contributions from more than 45 internationally reputable experts, \u003cstrong\u003eHandbook of Processed Meats and Poultry Analysis\u003c\/strong\u003e delineates the gamut of analysis techniques and methodologies for animal-derived products in one convenient resource. This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eDescribes Essential Techniques for Meat Processing Control and Evaluation of Quality\u003cbr\u003e\u003c\/u\u003e\u003c\/strong\u003eUnder the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldrà, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as:\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eAdditives such as preservatives and colorants\u003c\/li\u003e\n\u003cli\u003eMethods to measure meat’s antioxidant capacity\u003c\/li\u003e\n\u003cli\u003eSpoilage detection\u003c\/li\u003e\n\u003cli\u003eAnalytical tools for finding chemical residues, pathogens, and toxins\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eDiscusses Determination Methods of Biochemical Reactions, Including Oxidation, Proteolysis, and Lipolysis\u003cbr\u003e\u003c\/u\u003e\u003c\/strong\u003eThis comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"MediaPlace","offers":[{"title":"Default Title","offer_id":57311052005758,"sku":"NW9781420045314","price":221.17,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1379\/1261\/files\/9781420045314.jpg?v=1778583752","url":"https:\/\/mediaplace.com\/products\/handbook-of-processed-meats-poultry-an","provider":"MediaPlace","version":"1.0","type":"link"}