Methods and Protocols in Food Science

Lorenzo, José Manuel; Domínguez, Rubén; Pateiro, Mirian; Munekata, Paulo E.S.

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. 

Details

Published by: Humana

Publication Date: 2022-02-26

Format: Hardcover

ISBN-13: 9781071620014

DOI: 10.1007/978-1-0716-2002-1

Dimensions: 254cm x178cm

Pages: 170