Handbook of Processed Meats and Poultry Analysis PDF
Preview Handbook of Processed Meats and Poultry Analysis
H A N D B O O K O F Processed Meats and Poultry Analysis CCRRCC__4455331188__FFMM..iinndddd ii 1100//88//22000088 99::5533::1133 AAMM CCRRCC__4455331188__FFMM..iinndddd iiii 1100//88//22000088 99::5533::1155 AAMM H A N D B O O K O F Processed Meats and Poultry Analysis Edited by LEO M.L. NOLLET FIDEL TOLDRÁ Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CCRRCC__4455331188__FFMM..iinndddd iiiiii 1100//88//22000088 99::5533::1155 AAMM CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2009 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-13: 978-1-4200-4531-4 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the valid- ity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or uti- lized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopy- ing, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http:// www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For orga- nizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Handbook of processed meats and poultry analysis / editors, Leo M.L. Nollet, Fidel Toldra. p. cm. Includes bibliographical references and index. ISBN 978-1-4200-4531-4 (hardcover : alk. paper) 1. Meat--Analysis--Handbooks, manuals, etc. 2. Poultry--Analysis--Handbooks, manuals, etc. I. Nollet, Leo M. L., 1948- II. Toldrá, Fidel. III. Title. TX556.M4H384 2009 641.3’6--dc22 2008040770 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com CCRRCC__4455331188__FFMM..iinndddd iivv 1100//88//22000088 99::5533::1155 AAMM Contents Preface ..................................................................................................................................ix Editors .................................................................................................................................xi Contributors ......................................................................................................................xiii PART I: PROCESSING CONTROL 1 Introduction: Importance of Analysis in Meat Products .............................................3 HANS STEINHART 2 Physical Sensors and Techniques .................................................................................7 MARÍA CASTROGIRÁLDEZ, PEDRO JOSÉ FITO, PEDRO FITO, AND FIDEL TOLDRÁ 3 Moisture and Water Activity ......................................................................................35 YOUNG W. PARK 4 Ingredients: Meat, Fat, and Salt .................................................................................69 DIANA ANSORENA AND ICIAR ASTIASARÁN 5 Additives: Preservatives ..............................................................................................91 FRANCISCO JIMÉNEZCOLMENERO AND JOSÉ BLÁZQUEZ SOLANA 6 Additives: Smoke Flavorings ....................................................................................109 DIETRICH MEIER 7 Colorants ..................................................................................................................129 ALFONSO TOTOSAUS 8 Determination of Oxidation ....................................................................................141 MARIO ESTÉVEZ, DAVID MORCUENDE, AND SONIA VENTANAS 9 Determination of Proteolysis ...................................................................................163 FIDEL TOLDRÁ, MIGUEL A. SENTANDREU, AND MARÍACONCEPCIÓN ARISTOY 10 Determination of Lipolysis ......................................................................................175 EMANUELA ZANARDI v CCRRCC__4455331188__FFMM..iinndddd vv 1100//88//22000088 99::5533::1177 AAMM vi (cid:1) Contents PART II: NUTRITIONAL QUALITY 11 Composition and Calories ........................................................................................195 KARL O. HONIKEL 12 Essential Amino Acids ..............................................................................................215 MARÍA CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ 13 Omega-3 and Trans Fatty Acids ...............................................................................233 VITTORIO MARIA MORETTI AND CARLO CORINO 14 Methods to Measure the Antioxidant Capacity of Meat Products ...........................273 VOLKER BÖHM AND LARS MÜLLER 15 Vitamins ...................................................................................................................291 AMPARO ALEGRÍA, REYES BARBERÁ, MARÍA JESÚS LAGARDA, AND ROSAURA FARRÉ 16 Minerals and Trace Elements in Meat Products .......................................................327 IÑIGO NAVARROBLASCO AND CRISTINA BARBÁRINAIZPÚN PART III: SENSORY QUALITY 17 Color Characteristics of Meat and Poultry Processing ............................................355 JOSÉ ANGEL PÉREZÁLVAREZ AND JUANA FERNÁNDEZLÓPEZ 18 Texture Analysis .......................................................................................................375 SHAI BARBUT 19 Flavor of Meat Products ...........................................................................................385 MÓNICA FLORES 20 Sensory Descriptors for Cooked Meat Products ......................................................399 JENNY E. HAYES 21 Sensory Descriptors for Dry-Cured Meat Products .................................................423 MÓNICA FLORES PART IV: SAFETY 22 Spoilage Detection ..................................................................................................445 ISABEL GUERREROLEGARRETA 23 Microbial Foodborne Pathogens ..............................................................................461 MARIOS MATARAGAS AND ELEFTHERIOS H. DROSINOS 24 Mycotoxin Analysis in Poultry and Processed Meats ...............................................499 JEANDENIS BAILLY AND PHILIPPE GUERRE 25 Detection of Genetically Modifi ed Organisms in Processed Meats and Poultry .....545 ANDREA GERMINI AND ALESSANDRO TONELLI CCRRCC__4455331188__FFMM..iinndddd vvii 1100//88//22000088 99::5533::1177 AAMM Contents (cid:1) vii 26 Detection of Adulterations: Addition of Foreign Proteins .......................................571 MARÍA CONCEPCIÓN GARCÍA LÓPEZ AND MARÍA LUISA MARINA ALEGRE 27 Detection of Adulterations: Identifi cation of Animal Species ..................................601 JOHANNES ARJEN LENSTRA 28 Residues of Food Contact Materials .........................................................................619 EMMA L. BRADLEY AND LAURENCE CASTLE 29 Polychlorinated Biphenyls: Environmental Chemical Contaminants in Muscle Food .........................................................................................................635 JOSE A. GARCÍAREGUEIRO AND MASSIMO CASTELLARI 30 Veterinary Drug Residues ........................................................................................647 MILAGRO REIG AND FIDEL TOLDRÁ 31 Biogenic Amines .......................................................................................................665 M. CARMEN VIDALCAROU, M. LUZ LATORREMORATALLA, AND SARA BOVERCID 32 Nitrosamines ...........................................................................................................687 SUSANNE RATH AND FELIX GUILLERMO REYES REYES 33 Polycyclic Aromatic Hydrocarbons ..........................................................................707 PETER ŠIMKO 34 Detection of Irradiated Ingredients .........................................................................725 EILEEN M. STEWART Index .................................................................................................................................747 CCRRCC__4455331188__FFMM..iinndddd vviiii 1100//88//22000088 99::5533::1177 AAMM CCRRCC__4455331188__FFMM..iinndddd vviiiiii 1100//88//22000088 99::5533::1177 AAMM Preface Muscle foods include a vast number of foods including meat, poultry, and seafood. Th ere is a wide range of processed meats and poultry. Th ese products represent an important percentage of the total food consumption worldwide. Handbook of Processed Meats and Poultry Analysis is the second handbook of a series of four books related to analysis techniques and methodologies for animal products. Th is book is a ref- erence volume for the analysis of meat and poultry products. Owing to the variety of products and type of processes and treatments (curing, dry-curing, fermentation, cooking, smoking, etc.), these products need particular analytical methodologies, which are described in this book. Th ese analyses are focused on technological, nutritional, and sensory quality, as well as the safety aspects related to processing. Th is book contains 34 chapters. Chapter 1 introduces readers to the topic of the book and the importance of analysis in meat and poultry products. Chapters 2 through 10 (Part I) describe the analysis of technological quality including the use of noninvasive techniques, such as physical sensors, and techniques to follow up the process, the analysis of moisture and water activity, the analysis of main ingredients (Chapter 4), additives used for these types of products, and the progress of specifi c biochemical reactions of great importance for fi nal quality (Chapters 5 through 10). In Chapters 5 through 7, additives, preservatives, smoke fl avorings, and colorants are fully detailed. Determination methods of biochemical reactions such as oxidation, proteolysis, and lipolysis are discussed in Chapters 8 through 10. For information and detection methods regarding glycolysis, the reader is directed to the relevant chapter of the fi rst handbook (chapter on glycolysis in the Handbook of Muscle Foods, First Edition). Chapters 11 through 16 (Part II) deal with the analysis of nutrients in various products men- tioned as aff ected by processing. Chapter 11 discusses the composition and calories of processed meats and poultry. Th is chap- ter is followed by chapters on analysis methods for essential amino acids, omega-3 and trans fatty acids, minerals and trace elements, and vitamins. Finally, in Chapter 14 the reader fi nds informa- tion on methods to measure the antioxidant capacity of meat and meat products. Chapters 17 through 21 (Part III) are related to the sensory quality of meat and poultry products and the description of the major analytical tools and most adequate methodologies to determine color, as aff ected by curing and heating; texture, as aff ected by proteases, drying, and heating; and fl avor, as aff ected by enzymatic reactions, microbial fermentation, and heating. ix CCRRCC__4455331188__FFMM..iinndddd iixx 1100//88//22000088 99::5533::1177 AAMM
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