Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis

A comprehensive reference on the scientific analysis of processed meat and poultry products. It covers analytical methods used to evaluate composition, quality, safety, processing characteristics, and chemical and microbiological properties of meat and poultry products.

Key Features

• Covers analysis of processed meat and poultry products
• Examines chemical and physical characteristics of meat products
• Discusses analytical methods for food composition and quality
• Covers microbiological analysis and food safety
• Explores quality control in meat processing
• Addresses chemical changes occurring during processing and storage
• Examines additives, preservatives, and processing-related compounds
• Covers analytical techniques used in meat science and food chemistry
• Supports evaluation of product quality and authenticity
• Provides practical information for food analysis laboratories
• Useful for food scientists, meat technologists, poultry specialists, researchers, and quality-control professionals