图书简介

SECTION-1 Current perspectives of meat quality evaluation 1. Current perspectives of meat quality evaluation: Techniques, technologies and challenges SECTION-2 Advances in carcass quality evaluation and nutritional composition of meat 2. Methods for nutritional quality analysis of meat 3. Non-destructive methods for carcass and meat quality evaluation SECTION-3 Post-mortem ageing and meat quality evaluation 4. Meat tenderization 5. Biochemical changes of post-mortem meat during ageing process and strategies to improve meat quality 6. Advances in evaluation of post-mortem ageing in meat 7. Calpain assisted post-mortem ageing of meat and its detection methods SECTION-4 Molecular basis of meat colour development and detection 8. Molecular basis of meat colour SECTION-5 Meat authenticity and traceability 9. Molecular techniques for speciation of meat 10. Meat traceability and certification in meat supply chain SECTION-6 Chemical residues in meat and their detection techniques 11. Residues of harmful chemicals and their detection techniques SECTION-7 Food preservatives/additives in meat and their detection 12. Use of food preservatives/additives in meat and their detection techniques SECTION-8 Detection and prevention of lipid oxidation products 13. Lipids and lipid oxidation products and their detection and strategies to prevent lipid oxidation 14. Plant antioxidants, extraction strategies and their application in meat SECTION-9 Strategies for elimination and detection of food-borne pathogens 15. Strategies for elimination of food-borne pathogens, their influensive detection techniques and drawbacks 16. Modern techniques for rapid detection of meat borne pathogens SECTION-10 Modern biological concept of meat deterioration and its detection 17. Spoilage bacteria and meat quality 18. Modern concept of deterioration and detection of spoilage in meat and meat products SECTION-11 Proteomic and genomic tools in meat quality evaluation 19. Application of proteomic tools in meat quality evaluation 20. Application of genomics tools in meat quality evaluation SECTION-12 Sensory evaluation techniques 21. Advanced sensory evaluation techniques for meat and meat products

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