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Meat Quality Analysis. Advanced Evaluation Methods, Techniques, and Technologies

  • Book
  • August 2019
  • Elsevier Science and Technology
  • ID: 4759558

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.

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.

Table of Contents

SECTION-1 Current perspectives of meat quality evaluation 1. Current perspectives of meat quality evaluation: Techniques, technologies and challenges

SECTION-2 Advances in carcass quality evaluation and nutritional composition of meat 2. Methods for nutritional quality analysis of meat 3. Non-destructive methods for carcass and meat quality evaluation

SECTION-3 Post-mortem ageing and meat quality evaluation 4. Meat tenderization 5. Biochemical changes of post-mortem meat during ageing process and strategies to improve meat quality 6. Advances in evaluation of post-mortem ageing in meat 7. Calpain assisted post-mortem ageing of meat and its detection methods

SECTION-4 Molecular basis of meat colour development and detection 8. Molecular basis of meat colour

SECTION-5 Meat authenticity and traceability 9. Molecular techniques for speciation of meat 10. Meat traceability and certification in meat supply chain

SECTION-6 Chemical residues in meat and their detection techniques 11. Residues of harmful chemicals and their detection techniques

SECTION-7 Food preservatives/additives in meat and their detection 12. Use of food preservatives/additives in meat and their detection techniques

SECTION-8 Detection and prevention of lipid oxidation products 13. Lipids and lipid oxidation products and their detection and strategies to prevent lipid oxidation 14. Plant antioxidants, extraction strategies and their application in meat

SECTION-9 Strategies for elimination and detection of food-borne pathogens 15. Strategies for elimination of food-borne pathogens, their influensive detection techniques and drawbacks 16. Modern techniques for rapid detection of meat borne pathogens

SECTION-10 Modern biological concept of meat deterioration and its detection 17. Spoilage bacteria and meat quality 18. Modern concept of deterioration and detection of spoilage in meat and meat products

SECTION-11 Proteomic and genomic tools in meat quality evaluation 19. Application of proteomic tools in meat quality evaluation 20. Application of genomics tools in meat quality evaluation

SECTION-12 Sensory evaluation techniques 21. Advanced sensory evaluation techniques for meat and meat products


Ashim Kumar Biswas Senior Scientist (LPT), Division of Post-Harvest Technology, ICAR-CARI, Izatnagar, Bareilly. Dr. Ashim Biswas has worked in method development and quality evaluation of meat for various biochemical compounds including proteomes, meat colour, texture profiles, lipid molecules, lipid oxidation products, antimicrobial residues, pesticides, bioactive compounds and pathogen identification. Prabhat Mandal Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Puducherry. Dr. Prabhat Mandal has long experience of new meat product development, food safety and quality evaluation of meat products including use of natural preservatives and functional additives including use of natural antimicrobial. Worked on analysis of various biochemical compounds, sensory evaluation, texture profile analysis and lipid oxidation products in meat products.