Muscle Foods Analysis Handbook
from C.H.I.P.S.

Handbook of Muscle Foods Analysis
edited by Leo M.L. Nollet

Handbook of Muscle Foods Analysis contains globally pertinent sensory, nutritional, and technological applications for muscle foods. It discusses the importance of the essential amino acids, vitamins, and minerals found in muscle foods.

Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for muscle foods.


  • Presents available tools for the analysis of muscle foods
  • Describes methodologies for analyzing nutritional, sensory quality, and safety aspects
  • Covers analysis of antioxidants, vitamins, minerals, essential amino acids, and trans fatty acids
  • Includes several chapters analyzing sensory qualities including color, texture, and flavor

With contributions from more than 35 international experts, this authoritative volume focuses 16 of its chapters on the analysis of main chemical and biochemical compounds, such as: Peptides; Lipases; Glucohydrolases; Phospholipids; Cholesterol products; Nucleotides. It also includes a section devoted to safety strategies, particularly the detection of environmental toxins.

Divided into five detailed sections, the book provides in-depth discussion of essential sensory tools to determine color, texture, and flavor. It also discusses key preparation, cleanup, and separation techniques.


Chemistry and Biochemistry

  1. Importance of Analysis and Some Basic Concepts
  2. Amino Acids
  3. Peptides
  4. Proteins
  5. Proteomics
  6. Muscle Enzymes: Proteinases
  7. Muscle Enzymes: Exopeptidases and Lipases
  8. Muscle Enzymes: Glycohydrolases
  9. Fatty Acids
  10. Triacylglycerols
  11. Analysis of Phospholipids in Muscle Foods
  12. Cholesterol and Cholesterol Oxides in Meat and Meat Products
  13. Determination of Oxidation
  14. Aroma
  15. Nucleotides and Its Derived Compounds

Processing Control

  1. Basic Composition: Rapid Methodologies
  2. Moisture and Water-Holding Capacity
  3. Microstructure of Muscle Foods
  4. Physical Sensors and Techniques

Nutritional Quality

  1. Composition and Calories
  2. Essential Amino Acids
  3. Trans and n-3 Fatty Acids
  4. Vitamins
  5. Minerals and Trace Elements

Sensory Quality

  1. Color Measurements on Muscle-Based Foods
  2. Measuring Meat Texture
  3. Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception
  4. Sensory Descriptors
  5. Sensory Perception
  6. Sensory Aspects of Cooked Meats


  1. Methods for Evaluating Microbial Flora in Muscle Foods
  2. Methods to Predict Spoilage of Muscle Foods
  3. Microbial Foodborne Pathogens
  4. Parasites
  5. Mycotoxin Analysis in Muscles
  6. Detection of Genetically Modified Organisms
  7. Detection of Adulterations: Addition of Foreign Proteins
  8. Stable Isotope Analysis for Meat Authenticity and Origin Check
  9. Determination of Persistent Organic Pollutants in Meat
  10. Growth Promoters
  11. Antibiotic Residues in Muscle Tissues of Edible Animal Products


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Handbook of Muscle Foods Analysis
edited by Leo M.L. Nollet
2008 984 pages $179.95 + shipping
Texas residents please add 6.75 % sales tax

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