Analytical Tools for Assessing the Chemical Safety of Meat and Poultry
Springer Science & Business Media, Jul 25, 2012 - Technology & Engineering - 71 pages
The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control. The Brief will review the analytical controls and instrumentation available for the control of residues of growth promoters, antibiotics, and any other environmental substances in raw meat and poultry. In addition, there will be a discussion of both the substances that may be generated as a consequence of processing, and the tools that are available for their control. These substances may be quite varied in nature; they may include, for example, the heterocyclic amines generated by heating, the nitrosamines sometimes present in cured meats with nitrite if not properly processed, the polycyclic aromatic hydrocarbons that can be generated depending on the type of smoking used, or the biogenic amines that can be generated during fermentation. Finally, the controls for the detection of foreign proteins (e.g., whey proteins) in the final products will be also compiled. The Brief will conclude with a view of future trends and key references for readers interested in learning more about this topic.
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acetate amino acids amounts Anal Chim Acta analysis antibody assay b-agonists bacteria biogenic amines biosensor cadaverine cancer carcinogenic chemical Chicken meat chloramphenicol chlorine dioxide cholesterol oxides Chromatogr clenbuterol compounds cooked Croubels cured meats detection dioxins dry-cured effects EFSA ELISA Elliott environmental contaminants Estévez European Commission European Community European Food Safety extraction fermented sausages Food Safety Authority genotoxic ground beef growth promoters heterocyclic amines hormones HPLC ionization irradiated JAgric Food Chem lipid lipid oxidation liquid chromatography meat and poultry meat or poultry meat products Meat Sci metabolism metabolites mg/kg microbial Molecular mutagenic ng/g Cooper nitrite nitrofuran Nitroimidazoles nitrosamines oxidation PAHs PCBs pesticides polycyclic aromatic poultry presence primary products processed meat protein oxidation putrescine Raw meats Regulation Reig and Toldrá residual nitrite residues in meat samples screening smoke flavorings smoked meat soluble spiramycin sulphonamides Table temperature Tetracycline Toldrá and Reig toxic Tylosin tyramine veterinary drug residues Wasch zeranol