Meat quality analysis / Ashim Kumar Biswas.

Section 1 Current perspectives of meat quality evaluation, 2 - Advances in carcass quality evaluation and nutritional composition of meat, 3 - Postmortem ageing and meat quality evaluation, 4 - Molecular basis of meat colour development and detection, 5 - Meat authenticity and traceability, 6 - Chemical residues in meat and their detection techniques, 7 - Food preservatives/additives in meat and their detection techniques, 8 - Detection and prevention of lipid oxidation products, 9 - Strategies for elimination of foodborne pathogens, their influensive detection techniques and drawbacks, 10 - Modern biological concept of meat deterioration and its detection, 11 - Proteomic and genomic tools in meat quality evaluation, 12 - Sensory evaluation techniques.

"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"--