Meat Quality Analysis

• Author : Ashim Kumar Biswas,Prabhat Mandal
• Publisher : Academic Press
• Release : 21 August 2019

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and

• Author : Da-Wen Sun
• Publisher : Academic Press
• Release : 05 March 2009

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption

• Author : Ashim Kumar Biswas,Prabhat Mandal
• Publisher : Academic Press
• Release : 21 August 2019

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and

• Author : Leo M. L. Nollet
• Publisher : John Wiley & Sons
• Release : 29 May 2012

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments

• Author : Jose Manuel Lorenzo Rodriguez,Mirian Pateiro Moure,Erick Saldana,Paulo E.S. Munekata
• Publisher : Woodhead Publishing
• Release : 26 January 2022

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers

• Author : Joseph Kerry
• Publisher : Wageningen Academic Publishers
• Release : 03 August 2006

This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was

• Author : Leo M.L. Nollet,Fidel Toldra
• Publisher : CRC Press
• Release : 15 September 2010

When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing. Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research

• Author : Carola Grebitus
• Publisher : Cuvillier Verlag
• Release : 18 May 2022

• Author : Wageningen Academic Publishers
• Publisher : Wageningen Academic Pub
• Release : 01 August 2010

This Book of Abstracts is the main publication of the 61st Annual Meeting of the European Association for Animal Production (EAAP) held in Heraklion, Crete Island, Greece, on August 23-27 2010. It contains abstracts of the invited papers and contributed presentations. The meeting addressed subjects relating to science and innovation.Also, important problems were discussed during the sessions of EAAP's nine Commissions: Animal Genetics, Animal Nutrition, Animal Management and Health, Animal Physiology, Cattle Production, Sheep and Goat Production, Pig Production, Horse

• Author : Shyam S. Sablani,Ashim K. Datta,M. Shafiur Rahman,Arun S. Mujumdar
• Publisher : CRC Press
• Release : 19 December 2006

With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the

• Author : Leo M.L. Nollet,Fidel Toldra
• Publisher : CRC Press
• Release : 19 April 2016

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled

• Author : Karim Ennouri
• Publisher : Bentham Science Publishers
• Release : 29 October 2020

Cultivators and livestock farmers are increasingly arranging innovative technical and scientific estimations with the aim to enhance agricultural sustainability, effectiveness, and plant health. Innovative farming technologies incorporate biology with smart technology (computers and sensor devices) exchanging information with one another autonomously in a structured farm management system. This book presents reviews on innovative techniques and methodologies to complement conventional plant control and breeding attempts toward enhancing crop yield and production. Reviews covered in this volume include: -Active compounds from pomegranate

• Author : Salvador Alegret,Arben Merkoci
• Publisher : Elsevier
• Release : 04 October 2007

Electrochemical Sensor Analysis (ECSA) presents the recent advances in electrochemical (bio)sensors and their practical applications in real clinical, environment, food and industry related samples, as well as in the safety and security arena. In a single source, it covers the entire field of electrochemical (bio)sensor designs and characterizations. The 38 chapters are grouped in seven sections: 1) Potentiometric sensors, 2) Voltammetric sensors, 3) Electrochemical gas sensors 4) Enzyme-based sensors 5) Affinity biosensors 6) Thick and thin film biosensors and 7) Novel trends. Written by experts working

• Author : Contantinos A. Georgiou,Georgios P. Danezis
• Publisher : John Wiley & Sons
• Release : 21 February 2017

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell

• Author : Benjamin K. Simpson
• Publisher : John Wiley & Sons
• Release : 11 April 2012

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential