Globally Pertinent Sensory, Nutritional, and Technological Applications for Muscle Foods
In today’s nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for this important food group that comprises much of the Western diet.
With contributions from more than 35 international experts, this authoritative volume focuses 16 of its chapters on the analysis of main chemical and biochemical compounds, such as:
· Peptides
· Lipases
· Glucohydrolases
· Phospholipids
· Cholesterol products
· Nucleotides
Includes a Section Devoted to Safety Strategies, Particularly the Detectionof Environmental Toxins
Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldrà, this 43-chapter resource clearly stands apart from the competition. Divided into five detailed sections, it provides in-depth discussion of essential sensory tools to determine color, texture, and flavor. It also discusses key preparation, cleanup, and separation techniques. This indispensable guide brings available literature into a one-stop source making it an essential tool for researchers and academicians in the meat processing industry.
About the Author
University College Ghent, Applied Engineering Sciences, Belgium Instituto de Agroquimica y Technologia de Alimentos (CSIC), Valencia, Spain