Meat quality analysis : advanced evaluation methods, techniques, and technologies /
Meat quality analysis : advanced evaluation methods, techniques, and technologies /
edited by Ashim Kumar Biswas, Prabhat Kumar Mandal.
- 1 online resource
Includes index.
Includes bibliographical references and index.
Current perspectives of meat quality evaluation : techniques, technologies, and challenges / Methods for nutritional quality analysis of meat / Nondestructive methods for carcass and meat quality evaluation / Detection techniques of meat tenderness : state of the art / Biochemical changes of postmortem meat during the aging process and strategies to improve the meat quality / Recent developments in postmortem aging and evaluation methods / Calpain-assisted postmortem aging of meat and its detection methods / Molecular basis of meat color / Molecular techniques for speciation of meat / Meat traceability and certification in meat supply chain / Residues of harmful chemicals and their detection techniques / Use of food preservatives and additives in meat and their detection techniques / Analysis of lipids and lipid oxidation products / Plant antioxidants, extraction strategies, and their application in meat / Ashim Kumar Biswas and Prabhat Kumar Mandal -- Nira Manik Soren and Ashim Kumar Biswas -- K. Narsaiah, Ashim Kumar Biswas and Prabhat Kumar Mandal -- Rui Liu and Wangang Zhang -- R. Ramanathan, G.G. Mafi, L. Yoder, M. Perry, M. Pfeiffer, D.L. VanOverbeke and Naveena Basappa Maheswarappa -- Kiran Mohan, Rituparna Banerjee and Naveena Basappa Maheswarappa -- Ashim Kumar Biswas, S. Tandon and Prabhat Kumar Mandal -- R.A. Mancini and R. Ramanathan -- P.S. Girish and Nagappa S. Karabasanavar -- P.S. Girish and S.B. Barbuddhe -- Milagro Reig and Fidel Told�r -- Meera Surendran Nair, Divek V.T. Nair, Anup Kollanoor Johny and Kumar Venkitanarayanan -- Trinidad �Prez-Palacios and Mario Es�tvez -- Zabdiel Alvarado-Martinez, Arpita Aditya and Debabrata Biswas 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Strategies for elimination of foodborne pathogens, their influensive detection techniques and drawbacks / Modern techniques for rapid detection of meatborne pathogens / Spoilage bacteria and meat quality / Modern concept and detection of spoilage in meat and meat products / Application of proteomic tools in meat quality evaluation / Application of genomics tools in meat quality evaluation / Innovation in sensory assessment of meat and meat products / Sandeep Ghatak -- Prabhat Kumar Mandal and Ashim Kumar Biswas -- Abraham Joseph Pellissery, Poonam Gopika Vinayamohan, Mary Anne Roshni Amalaradjou and Kumar Venkitanarayanan -- V.J. Ajaykumar and Prabhat Kumar Mandal -- M.N. Nair and C. Zhai -- T.K. Bhattacharya -- Sonia Ventanas, Alberto Gon�zlez-Mohino, Mario Es�tvez and Leila Carvalho. 15. 16. 17. 18. 19. 20. 21.
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 scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. --
012819233X 9780128192337 9780128192344 0128192348
Meat--Quality.
Meat inspection.
TX371
664/.907
Includes index.
Includes bibliographical references and index.
Current perspectives of meat quality evaluation : techniques, technologies, and challenges / Methods for nutritional quality analysis of meat / Nondestructive methods for carcass and meat quality evaluation / Detection techniques of meat tenderness : state of the art / Biochemical changes of postmortem meat during the aging process and strategies to improve the meat quality / Recent developments in postmortem aging and evaluation methods / Calpain-assisted postmortem aging of meat and its detection methods / Molecular basis of meat color / Molecular techniques for speciation of meat / Meat traceability and certification in meat supply chain / Residues of harmful chemicals and their detection techniques / Use of food preservatives and additives in meat and their detection techniques / Analysis of lipids and lipid oxidation products / Plant antioxidants, extraction strategies, and their application in meat / Ashim Kumar Biswas and Prabhat Kumar Mandal -- Nira Manik Soren and Ashim Kumar Biswas -- K. Narsaiah, Ashim Kumar Biswas and Prabhat Kumar Mandal -- Rui Liu and Wangang Zhang -- R. Ramanathan, G.G. Mafi, L. Yoder, M. Perry, M. Pfeiffer, D.L. VanOverbeke and Naveena Basappa Maheswarappa -- Kiran Mohan, Rituparna Banerjee and Naveena Basappa Maheswarappa -- Ashim Kumar Biswas, S. Tandon and Prabhat Kumar Mandal -- R.A. Mancini and R. Ramanathan -- P.S. Girish and Nagappa S. Karabasanavar -- P.S. Girish and S.B. Barbuddhe -- Milagro Reig and Fidel Told�r -- Meera Surendran Nair, Divek V.T. Nair, Anup Kollanoor Johny and Kumar Venkitanarayanan -- Trinidad �Prez-Palacios and Mario Es�tvez -- Zabdiel Alvarado-Martinez, Arpita Aditya and Debabrata Biswas 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Strategies for elimination of foodborne pathogens, their influensive detection techniques and drawbacks / Modern techniques for rapid detection of meatborne pathogens / Spoilage bacteria and meat quality / Modern concept and detection of spoilage in meat and meat products / Application of proteomic tools in meat quality evaluation / Application of genomics tools in meat quality evaluation / Innovation in sensory assessment of meat and meat products / Sandeep Ghatak -- Prabhat Kumar Mandal and Ashim Kumar Biswas -- Abraham Joseph Pellissery, Poonam Gopika Vinayamohan, Mary Anne Roshni Amalaradjou and Kumar Venkitanarayanan -- V.J. Ajaykumar and Prabhat Kumar Mandal -- M.N. Nair and C. Zhai -- T.K. Bhattacharya -- Sonia Ventanas, Alberto Gon�zlez-Mohino, Mario Es�tvez and Leila Carvalho. 15. 16. 17. 18. 19. 20. 21.
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 scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. --
012819233X 9780128192337 9780128192344 0128192348
Meat--Quality.
Meat inspection.
TX371
664/.907