Meat and Meat Processing


Derrick B. McCarthy (Editor)

Series: Food Science and Technology
BISAC: TEC012000

Meat products occupy quite an exceptional position in the preferences of the consumers and the interest of food industry, since they provide human organism with high quality proteins, vitamins and minerals. At the same time, a constant challenge is faced by the health sector around the world to uncover the causes associated with the etiology of several diseases. Much attention has therefore been paid to develop meat products with physiological functions that promote human health, which is discussed in Chapter One. In Chapter Two, the authors describe how understanding and monitoring the oxidation processes is essential for the development of technological strategies to improve the meat industry. Chapter Three presents the latest achievements in the production of dry-cured meat products as well as updated scientific and technological information on the safety, quality and nutritional properties of this group of meat products. Chapter Four presents an overview of the main sample preparation methods and analytical techniques applied for trace-element determination in meat samples. Chapter Five describes what is known about the effects of the use of electrical stimulation of carcasses of meat animals, including the effects on meat tenderness and meat sensorial characteristics. Chapter Six covers the quality of donkey carcass and donkey meat quality parameters, showing its chemical and sensorial characteristics (when possible in different muscles) and evaluating the effects of the age of slaughtering. Finally, in Chapter Seven, the authors present both the benefits and risks of nitrites and nitrates, as well as the possibilities of using acid whey as an alternative to nitrites/nitrates in meat products. (Imprint: Nova)

Table of Contents

Table of Contents


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)


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