Nollet: Handbook of Muscle Foods Analysis

In today’s nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for this important food group that comprises much of the Western diet.
Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association
With contributions from more than 35 international experts, this authoritative volume focuses 16 of its chapters on the analysis of main chemical and biochemical compounds, such as:

• Peptides
• Lipases
• Glucohydrolases
• Phospholipids
• Cholesterol products
• Nucleotides

Includes a Section Devoted to Safety Strategies, Particularly the Detection of Environmental Toxins Under the editorial guidance of world-renowned food analysis expert, Leo M.L. Nollet with Fidel Toldrà, this 43-chapter resource clearly stands apart from the competition. Divided into five detailed sections, it provides in-depth discussion of essential sensory tools to determine color, texture, and flavor. It also discusses key preparation, cleanup, and separation techniques. This indispensable guide brings available literature into a one-stop source making it an essential tool for researchers and academicians in the meat processing industry.

Contents
CHEMISTRY AND BIOCHEMISTRY

• Importance of Analysis and Some Basic Concepts, D.A. Ledward
• Amino Acids, M.C. Aristoy and F. Toldrá
• Peptides, M.C. Aristoy, M.A. Sentandreu, and F. Toldrá
• Proteins, M.L. Greaser
• Proteomics, K. Hollung, E. Veiseth, X. Jia, and E.M. Faergestad
• Muscle Enzymes: Proteinases, G.H. Geesink and E. Veiseth
• Muscle Enzymes: Exopeptidases and Lipases, F. Toldrá, MA. Sentandreu, and M. Flores
• Muscle Enzymes: Glycohydrolases, V.S.L. Houtellier
• Fatty Acids, K. Raes and S. De Smet
• Triacylglycerols, S.B. Smith and R.K. Tume
• Analysis of Phospholipids in Muscle Foods, J. Ruiz, E. Muriel, T. Perez-Palacios, and T. Antequera
• Cholesterol and Cholesterol Oxides in Meat and Meat Products, N. Bragagnolo
• Determination of Oxidation, M. Estévez, D. Morcuende, and S. Ventanas
• Aroma, J.S. Elmore
• Carbohydrates, J.T. Keeton, H. Benli, and A.E. Claflin
• Nucleotides and Its Derived Compounds, M.C. Aristoy and F. Toldrá

PROCESSING CONTROL

• Basic Composition: Rapid Methodologies, A. Teixeira
• Moisture and Water-Holding Capacity, K.O. Honikel
• Microstructure of Muscle Foods, I. Pérez-Munuera, V. Larrea, A. Quiles, and M.A. Lluch
• Physical Sensors and Techniques, J.P. Renou

NUTRITIONAL QUALITY

• Composition and Calories, K.O. Honikel
• Essential Amino Acids, M.C. Aristoy and F. Toldrá
• Trans and n-3 Fatty Acids, J.A.M. Prates and R.J.B. Bessa
• Vitamins, Y.-N. Kim, D.W. Giraud, and J.A. Driskell
• Minerals and Trace Elements, A. Alegría, R. Barberá, M.J. Lagarda, and R. Farré

SENSORY QUALITY

• Color Measurements on Muscle-Based Foods, J.A. Pérez-Alvarez and J. Fernández-López
• Measuring Meat Texture, M.B. Solomon, J.S. Eastridge, E.W. Paroczay, and B.C. Bowker
• Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception, S.M. Van Ruth
• Sensory Descriptors, G.R. Nute
• Sensory Perception, R. Deliza and M.B.A. Gloria
• Sensory Aspects of Cooked Meats, N.N. Terra, R.M.L. De Campos, and P.C.B. Campagnol

SAFETY

• Methods for Evaluating Microbial Flora in Muscle Foods, D.Y.C. Fung
• Methods to Predict Spoilage of Muscle Foods, G. Duffy, A. Dolan, and C.M. Burgess
• Microbial Foodborne Pathogens, M. Mataragas, D. Kagli, and G.J.E. Nychas
• Parasites, A. Näreaho
• Mycotoxin Analysis in Muscles, J.D. Bailly and P. Guerre
• Detection of Genetically Modified Organisms, A. Germini, A. Tonelli, and S. Rossi
• Detection of Adulterations: Addition of Foreign Proteins, M.C.G. López and M.L.M. Alegre
• Stable Isotope Analysis for Meat Authenticity and Origin Check, H.L. Schmidt, A. Rossmann, S. Rummel, and N. Tanz
• Determination of Persistent Organic Pollutants in Meat, A.L. Iamiceli, I. Fochi, G. Brambilla, and A. Di Domenico
• Growth Promoters, M. Reig and F. Toldrá
• Antibiotic Residues in Muscle Tissues of Edible Animal Products, E. Verdon
• Index 

About the Author
University College Ghent, Applied Engineering Sciences, Belgium Instituto de Agroquimica y Technologia de Alimentos (CSIC), Valencia, Spain. 

Product Details

• Hardcover: 984 pages
• Publisher: CRC Press; 1 edition (November 10, 2008)
• Language: English
• ISBN-10: 1420045296
• ISBN-13: 978-1420045291
• Product Dimensions: 10 x 7 x 2 inches 
• Editor: Leo M.L. Nollet, Fidel Toldra 

List Price: $195.95

Tags: Food Analysis