Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

ISBN-13: 9781461442769 / Angielski / Miękka / 2012 / 71 str.

Fidel Toldr; Milagro Reig

Opis

Summarizes the chemical safety issues concerning meat and poultry and discusses the international legislation on the tools available for their control. This title reviews the analytical controls and instrumentation available for the control of residues of growth promoters, antibiotics, and other environmental substances in raw meat and poultry.

Spis treści

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.

O autorze

Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-Cured Meat Products.