Devoted specifically to the analysis of sensory parameters in food products of animal origin, this book describes the main analytical techniques and methodologies and their application. It describes the analysis of color and texture, including recent advances texture measuring. It also includes techniques for sampling and identification of volatile compounds, sensory aspects, and quality index methods. The book reviews sample preparation and clean-up methods in depth, then provides a detailed overview of different separation and detection methods.

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance.

Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldra (most recently 2010 American Meat Science Association Distinguished Research Award recipient), Safety Analysis of...