Methods to Assess the Quality of Meat Products

This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products, such as chemical parameters, pH measurement, texture parameters, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates, liquid chromatography, and antioxidant capacity determination. It is an authoritative and practical guide for researchers.

Format: Paperback / softback
Length: 170 pages
Publication date: 27 February 2023
Publisher: Springer-Verlag New York Inc.

This comprehensive volume offers standardized analytical processes and techniques for the comprehensive analysis of meat and meat products. The chapters provide a step-by-step guide for readers, covering various chemical parameters, pH measurement, accurate determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates analysis in meat and meat products, liquid chromatography, and techniques used to evaluate the antioxidant capacity of meat and meat products.

Authoritative and groundbreaking, Methods to Assess the Quality of Meat Products strives to serve as a valuable practical resource for researchers seeking to advance their knowledge in this field. By presenting a comprehensive range of analytical methods, this volume aims to facilitate the rigorous evaluation of meat and meat products, ensuring the accuracy and reliability of research findings.

The book begins by introducing the fundamental principles and methodologies employed in meat quality assessment. It discusses the importance of selecting appropriate sample preparation techniques, such as grinding, chopping, or blending, to obtain representative samples for analysis. The chapters then delve into the measurement of chemical parameters, including protein content, fat content, ash content, and water-holding capacity, which play crucial roles in determining the nutritional value and quality of meat products.

Furthermore, the book explores the analysis of pH, a critical factor that affects the taste, texture, and shelf life of meat products. It provides detailed instructions on how to measure pH accurately and discusses the implications of pH values on meat quality, such as the development of off-flavors or the spoilage of meat.

The text also covers the correct determination of texture parameters, which are essential for assessing the eating quality of meat products. It discusses the use of various instruments and techniques, such as texture analyzers, sensory analysis, and shear force measurement, to evaluate the firmness, chewiness, and adhesiveness of meat. This information is valuable for manufacturers, processors, and consumers alike, as it helps them understand the texture preferences of consumers and optimize the production processes to meet their demands.

In addition to chemical and texture analysis, the book explores the extraction of fat from meat and meat products. It discusses the different methods available, such as Soxhlet extraction, solvent extraction, and supercritical fluid extraction, and their advantages and limitations. Fat extraction is crucial for the production of meat products, as it affects the flavor, texture, and nutritional value of the final product.

The text also discusses the extraction of free amino acids, hydrolyzed amino acids, and nitrites and nitrates from meat and meat products. Free amino acids are important indicators of protein quality, while hydrolyzed amino acids provide insights into the breakdown of proteins during digestion. Nitrites and nitrates, on the other hand, are compounds that can contribute to the development of carcinogens in meat products and must be monitored and regulated.

Liquid chromatography is a powerful analytical technique used to analyze the composition of meat and meat products. It enables the separation and identification of various compounds present in meat, such as amino acids, pigments, vitamins, and minerals. The chapters provide detailed instructions on how to set up and operate liquid chromatography equipment, as well as how to interpret and analyze the obtained data.

Furthermore, the book discusses techniques used to evaluate the antioxidant capacity of meat and meat products. Antioxidants are compounds that protect cells from damage caused by free radicals, which can contribute to the development of chronic diseases such as cancer and heart disease. The chapters provide information on the methods used to measure the antioxidant activity of meat and meat products, such as oxygen radical absorbance capacity (ORAC) assays, Trolox equivalent antioxidant capacity (TEAC) assays, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays.

In conclusion, Methods to Assess the Quality of Meat Products is an essential resource for researchers, scientists, and industry professionals seeking to advance their knowledge in the field of meat quality assessment. The book offers a comprehensive and up-to-date coverage of analytical processes and techniques, providing a step-by-step guide for researchers to evaluate the chemical, texture, fat, free amino acids, hydrolyzed amino acids, nitrites and nitrates, liquid chromatography, and antioxidant capacity of meat and meat products. By presenting authoritative conclusion, Methods to Assess the Quality of Meat Products is an essential resource for researchers, scientists, and industry professionals seeking to advance their knowledge in the field of meat quality assessment. The book offers a comprehensive and up-to-date coverage of analytical processes and techniques, providing a step-by-step guide for researchers to evaluate the chemical, texture, fat, free amino acids, hydrolyzed amino acids, nitrites and nitrates, liquid chromatography, and antioxidant capacity of meat and meat products. By presenting a comprehensive range of analytical methods, this volume aims to facilitate the rigorous evaluation of meat and meat products, ensuring the accuracy and reliability of research findings.

The book is organized into chapters, each dedicated to a specific aspect of meat quality assessment. The chapters are well-structured and easy to follow, with clear headings, subheadings, and bullet points to enhance readability. The text is accompanied by numerous illustrative figures, tables, and charts, which help to illustrate the analytical processes and techniques discussed in the book.

Moreover, the book includes a comprehensive bibliography that provides a reference for further reading on the topic conclusion, Methods to Assess the Quality of Meat Products is an essential resource for researchers, scientists, and industry professionals seeking to advance their knowledge in the field of meat quality assessment. The book offers a comprehensive and up-to-date coverage of analytical processes and techniques, providing a step-by-step guide for researchers to evaluate the chemical, texture, fat, free amino acids, hydrolyzed amino acids, nitrites and nitrates, liquid chromatography, and antioxidant capacity of meat and meat products. By presenting a comprehensive range of analytical methods, this volume aims to facilitate the rigorous evaluation of meat and meat products, ensuring the accuracy and reliability of research findings.

The book is organized into chapters, each dedicated to a specific aspect of meat quality assessment. The chapters are well-structured and easy to follow, with clear headings, subheadings, and bullet points to enhance readability. The text is accompanied by numerous illustrative figures, tables, and charts, which help to illustrate the analytical processes and techniques discussed in the book.

Moreover, the book includes a comprehensive bibliography that provides a reference for further reading on the topic.

Weight: 361g
Dimension: 254 x 178 (mm)
ISBN-13: 9781071620045
Edition number: 1st ed. 2022