Methods to Assess the Quality of Meat Products

170 Seiten, Hardcover

Kurzbeschreibung des Verlags

This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products.

 

Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be a useful practical guide to researches to help further their study in this field. 

• Reihe: Methods and Protocols in Food Science
• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Industrielle Chemie und Fertigungstechnologien Industrielle Chemie und Chemietechnologie Lebensmittel- und Getränketechnologie
• ISBN: 9781071620014
• Sprache: Englisch
• Erscheinungsdatum: 26.02.2022
• Größe: 25.4 x 17.8 cm
• Verlag: Springer US
• Herausgegeben von: José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata