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Analytical Tools for Assessing the Chemical Safety of Meat and Poultry [electronic resource] / by Fidel Toldrá, Milagro Reig.

By: Toldrá, Fidel [author.].
Contributor(s): Reig, Milagro [author.] | SpringerLink (Online service).
Material type: materialTypeLabelBookSeries: SpringerBriefs in Food, Health, and Nutrition: 9Publisher: Boston, MA : Springer US : Imprint: Springer, 2012Description: VIII, 71 p. online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9781461442776.Subject(s): Chemistry | Analytical biochemistry | Biochemical engineering | Food science | Chemistry | Food Science | Analytical Chemistry | Biochemical EngineeringDDC classification: 641.3 | 664 Online resources: Click here to access online
Contents:
1 Introduction -- 2 Control tools to assure chemical safety of meat and poultry and its derived products -- 2.1 Control of raw meats and poultry -- 2.2 Controls during processing -- 2.3 Controls of the final products -- 3 Veterinary drugs -- 3.1 Causes of concern for the presence of veterinary drugs residues in meat and poultry -- 3.2 Growth promoters -- 3.3 Antimicrobial and antibiotic drugs -- 3.4 Other veterinary drugs -- 3.5 Control of residues of growth promoters and antibiotics in meat and poultry -- 3.6 Analytical methodologies for detection of veterinary drugs -- 3.6.1. Sample preparation -- 3.6.2. Screening techniques.- 3.6.3. Confirmatory methods -- 4 Carcass disinfectants -- 5 Residues of environmental contaminants (dioxins, pesticides, heavy metals) -- 6 Substances generated during the processing of meat and poultry.- 6.1 N-nitrosamines -- 6.2 Heterocyclic amines -- 6.3  Polycyclic aromatic hydrocarbons -- 6.4 Biogenic amines in fermented meats and poultry -- 6.5 Lipid oxidation -- 6.6 Protein oxidation -- 6.7 Irradiation-derived compounds -- 7 References.
In: Springer eBooksSummary: N/A
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1 Introduction -- 2 Control tools to assure chemical safety of meat and poultry and its derived products -- 2.1 Control of raw meats and poultry -- 2.2 Controls during processing -- 2.3 Controls of the final products -- 3 Veterinary drugs -- 3.1 Causes of concern for the presence of veterinary drugs residues in meat and poultry -- 3.2 Growth promoters -- 3.3 Antimicrobial and antibiotic drugs -- 3.4 Other veterinary drugs -- 3.5 Control of residues of growth promoters and antibiotics in meat and poultry -- 3.6 Analytical methodologies for detection of veterinary drugs -- 3.6.1. Sample preparation -- 3.6.2. Screening techniques.- 3.6.3. Confirmatory methods -- 4 Carcass disinfectants -- 5 Residues of environmental contaminants (dioxins, pesticides, heavy metals) -- 6 Substances generated during the processing of meat and poultry.- 6.1 N-nitrosamines -- 6.2 Heterocyclic amines -- 6.3  Polycyclic aromatic hydrocarbons -- 6.4 Biogenic amines in fermented meats and poultry -- 6.5 Lipid oxidation -- 6.6 Protein oxidation -- 6.7 Irradiation-derived compounds -- 7 References.

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