Table of Contents
Table of Contents
Preface
Chapter 1. Incorporation of Agro-Industrial By-Products in the Diets of Animals: Improvement of Meat Quality Characteristics with Minimal Cost
Panagiotis E. Simitzis, PhD (Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, Greece)
Chapter 2. Lipid and Protein Oxidation in Meat
Ana P. A. A. Salim, Fernanda M. Viana, and Carlos A. Conte-Junior (Federal Fluminense University, Department of Food Technology, Niterói, Brazil)
Chapter 3. Dry-Cured Meats: Quality, Safety and Nutritional Aspects
Paulina Kêska and Joanna Stadnik (Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland)
Chapter 4. Analytical Techniques for Trace-Element Determination in Meat Samples
Jefferson S. de Gois, Eduardo S. Chaves and Aderval S. Luna (Department of Analytical Chemistry, Rio de Janeiro State University, Rio de Janeiro, Brazil, and others)
Chapter 5. The Use of Electrical Stimulation in Meat Production
Paolo Polidori and Silvia Vincenzetti (School of Pharmacy, University of Camerino, Camerino (MC), Italy, and others)
Chapter 6. Quality and Nutritional Characteristics of Donkey Meat
Paolo Polidori and Silvia Vincenzetti (School of Pharmacy, University of Camerino, Camerino, Italy, and others)
Chapter 7. Nitrites/Nitrates in Processed Meat: Risks and Benefits
Ma³gorzata Karwowska and Anna Kononiuk (Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Lublin, Poland)
Index