Read e-book online Analytical Tools for Assessing the Chemical Safety of Meat PDF

By Fidel Toldrá

ISBN-10: 1461442761

ISBN-13: 9781461442769

The objective of the short is to summarize the state-of-the-art at the chemical questions of safety at the moment relating meat and chook, and to debate the present overseas laws at the instruments on hand for his or her keep watch over. The short will overview the analytical controls and instrumentation on hand for the regulate of residues of progress promoters, antibiotics, and the other environmental ingredients in uncooked meat and fowl. furthermore, there'll be a dialogue of either the ingredients that could be generated as a result of processing, and the instruments which are on hand for his or her regulate. those ingredients can be rather assorted in nature; they might comprise, for instance, the heterocyclic amines generated via heating, the nitrosamines occasionally found in cured meats with nitrite if now not correctly processed, the polycyclic fragrant hydrocarbons that may be generated reckoning on the kind of smoking used, or the biogenic amines that may be generated in the course of fermentation. eventually, the controls for the detection of overseas proteins (e.g., whey proteins) within the ultimate items could be additionally compiled. The short will finish with a view of destiny developments and key references for readers drawn to studying extra approximately this topic.

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Additional resources for Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

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Other minor compounds are 2-amino-9-H-pyrido(2,3,b)indole (AC); 2-amino-3,4-dimethylimidazo(4,5,f)quinoline (IQ); and 2-amino-3,4,8-trimethylimidazo(4,5,f)quinoxiline (DiMeIQx) (Jaksyn et al. 2004). The intake of these HAs has been related to certain types of cancer (Bogen 1994; Augustsson et al. 1999). In fact, the intake of HAs may follow a genotoxic mechanism, leading to DNA binding, mutation, and cancer initiation (Felton et al. 2002). Mutagenic analysis of cooked meat has shown that approximately 35 % of the total mutagenicity was due to MeIQx, usually present at 1 mg/kg original fresh weight of beef.

It also gives to the meat product a characteristic smoky flavor, attributable to some flavoring substances. 6 Substances Generated During Processing of Meat and Poultry 45 46 1 Analytical Tools for Assesing the Chemical Safety of Meat and Poultry penetration rate depends on several factors closely related to the process technology like temperature, humidity, volatility, and velocity of the smoke. Further information on smoking, its production, and application is widely described elsewhere (Sikorski and Kolakowski 2010).

To assure the absence of nitrosamines, it was recommended to reduce the levels of nitrites and add ascorbate or erythorbate to favor the reduction of nitrite to nitric oxide and, thus, the inhibition of nitrosamine formation (Cassens 1997). Ascorbate is better than ascorbic acid because it reacts with nitrite 240 times faster (Pegg and Shahidi 2000). As an example, the residual nitrite content in fermented sausages was found to be below 20 mg/kg in most of the products surveyed in the late 1990s and early 2000s in Europe (European Food Safety Authority 2003).

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Analytical Tools for Assessing the Chemical Safety of Meat and Poultry by Fidel Toldrá

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