Overview
- Includes cutting-edge methods and protocols
- Provides step-by-step detail essential for reproducible results
- Contains key notes and implementation advice from the experts
Part of the book series: Methods and Protocols in Food Science (MPFS)
Buy print copy
About this book
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.
Similar content being viewed by others
Keywords
Table of contents (14 chapters)
-
Front Matter
-
Back Matter
Editors and Affiliations
Bibliographic Information
Book Title: Methods to Assess the Quality of Meat Products
Editors: José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata
Series Title: Methods and Protocols in Food Science
DOI: https://doi.org/10.1007/978-1-0716-2002-1
Publisher: Humana New York, NY
eBook Packages: Springer Protocols
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2022
Hardcover ISBN: 978-1-0716-2001-4Published: 26 February 2022
Softcover ISBN: 978-1-0716-2004-5Published: 27 February 2023
eBook ISBN: 978-1-0716-2002-1Published: 25 February 2022
Series ISSN: 2662-950X
Series E-ISSN: 2662-9518
Edition Number: 1
Number of Pages: XII, 170
Number of Illustrations: 5 b/w illustrations, 51 illustrations in colour
Topics: Food Science