Titlebook: Methods to Assess the Quality of Meat Products; José Manuel Lorenzo,Rubén Domínguez,Paulo E.S. Mun Book 2022 The Editor(s) (if applicable)

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Nitrate and Nitrite,uct is very important..Consequently, this chapter gives a comprehensive vision of the procedure for the determination of residual nitrate and nitrite in cured meat products. All stages are described in detail so that the conditions proposed by us can be reproduced by other researchers.

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Biogenic Amines,romatography which employs a cation-exchange column for BA separation and with a post-column system for the derivatization process using o-phthalaldehyde as a derivatizing reagent..This method showed an appropriate, precise, fast, and versatile procedure to determine nine BA simultaneously in different matrices of meat products.

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2662-950X ation advice from the experts.This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different mea

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Spectrophotometric Analysis of Protein Carbonyls,drazine (DNPH) method is the most widely used among food scientists for the quantification of protein carbonyls. Therefore, this chapter aims to provide a detailed description of the abovementioned determination which involves a simultaneous quantification of total protein carbonyls and total protein content in a given sample.

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