Analytical Tools for Assessing the Chemical Safety of Meat and Poultry
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Spremljeno u:
| Glavni autori: | , |
|---|---|
| Format: | Livre numérique |
| Jezik: | Anglais |
| Izdano: |
Boston, MA :
Springer US
2012.
Cham : Springer Nature |
| Serija: | SpringerBriefs in Food, Health, and Nutrition
9 |
| Online pristup: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Bilješka: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Analytical Tools for Assessing the Chemical Safety of Meat and Poultry, Texte imprimé, 9781461442769 |
Sadržaj:
- 1 Introduction 2 Control tools to assure chemical safety of meat and poultry and its derived products 2.1 Control of raw meats and poultry 2.2 Controls during processing 2.3 Controls of the final products 3 Veterinary drugs 3.1 Causes of concern for the presence of veterinary drugs residues in meat and poultry 3.2 Growth promoters 3.3 Antimicrobial and antibiotic drugs 3.4 Other veterinary drugs 3.5 Control of residues of growth promoters and antibiotics in meat and poultry 3.6 Analytical methodologies for detection of veterinary drugs 3.6.1. Sample preparation 3.6.2. Screening techniques.- 3.6.3. Confirmatory methods 4 Carcass disinfectants 5 Residues of environmental contaminants (dioxins, pesticides, heavy metals) 6 Substances generated during the processing of meat and poultry.- 6.1 N-nitrosamines 6.2 Heterocyclic amines 6.3 Polycyclic aromatic hydrocarbons 6.4 Biogenic amines in fermented meats and poultry 6.5 Lipid oxidation 6.6 Protein oxidation 6.7 Irradiation-derived compounds 7 References