Handbook of Analysis of Edible Animal By-Products

Handbook of Analysis of Edible Animal By-Products

Editor(s): Leo M.L. Nollet, University College Ghent, Applied Engineering Sciences, Belgium; Fidel Toldra, Instituto de Agroquímica y Technología de Alimentos (CSIC), Valencia, Spain

ISBN: 9781439803608
Publication Date: April 01, 2011
Number of Pages: 471
Binding(s): Hardback

Summary
While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollett and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, includingthe detection of pathogens and toxins usually found in muscle foods.

Contents

Chemistry and Biochemistry
Introduction—Offal Meat: Definitions, Regions, Cultures, and Generalities
Leo M.L. Nollet and Fidel Toldrá
Food Grade Proteins from Animal By-Products: Their Usage and Detection Methods
Yun-Hwa Peggy Hsieh and Jack Appiah Ofori
Analysis of Rendered Fats
Stephen B. Smith and Dana R. Smith
Analysis of Cholesterol in Edible Animal By-Products
Neura Bragagnolo
Oxidation
Mario Estévez, Sonia Ventanas, Rui Ganhão, and David Morcuende

Technological Quality
Color Measurements on Edible Animal By-Products and Muscle Based Foods
José Angel Pérez-Alvarez, María Estrella Sayas-Barberá, Esther Sendra Nadal, and Juana Fernández-López

Nutritional Quality
Composition and Calories
Karl-Otto Honikel
Essential Amino Acids
María-Concepción Aristoy and Fidel Toldrá
Fatty Acids.
José A. Mestre Prates, Cristina Mateus Alfaia, Susana P. Alves,and Rui J. Branquinho Bessa
Vitamins
Young-Nam Kim
Minerals and Trace Elements
Guadalupe García-Llatas, Amparo Alegría, Reyes Barberá, and Rosaura Farré

Safety
Spoilage Detection
Isabel Guerrero-Legarreta
Microbial Foodborne Pathogens
Eleftherios H. Drosinos, Spiros Paramithiotis, and Nikolaos Andritsos
Mycotoxins and Toxins
Carla Soler, José Miguel Soriano, and Jordi Mañes
Detection of Bone in Meat.
Wolfgang Branscheid and Michael Judas
Detection of Adulterations: Identification of Animal Species.
Johannes A. Lenstra and Stephan A. van der Heijden
Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE
Ernst Lücker, Mitja Malunat, and Katharina Riehn
Residues of Food Contact Materials.
Emma L. Bradley and Laurence Castle
Growth Promoters
Milagro Reig and Fidel Toldrá
Antibiotics
Houda Berrada and Guillermina Font
Environmental Contaminants: Pesticides
Pablo Vazquez-Roig and Yolanda Picó
Environmental Contaminants: Heavy Metals
Giovanni Forte and Beatrice Bocca
Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-Products
José A. Garcia Regueiro and Massimo Castellari
Index