Meat Quality Analysis - Advanced Evaluation Methods, Techniques, and Technologies - Grand Format

A practical guide to understanding all aspects of meat to improve quality control in the meat industry. - Presents focused detection techniques for reducing or eliminating foodbome pathogens, AMR and chemical additives from meat ; - Includes strategies and methods for better understanding meat color development, meat maturation and meat authenticity, and traceability including meat speciation ; - Provides tables, figures, and illustrations for easy understanding of techniques and methods.
Meat Quality Analysis takes a modem approach to identify compositional and nutritional analysis of meat and meat products, postmortem aging methods, proteome analysis for optimization of aging process, lipid profiles including lipid-mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential foodbome pathogens, pesticide and drug residues including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques.