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Meat Quality Analysis - 1st Edition - ISBN: 9780128192337, 9780128192344

Meat Quality Analysis

1st Edition

Advanced Evaluation Methods, Techniques, and Technologies

Editors: Ashim Kumar Biswas Prabhat Mandal
eBook ISBN: 9780128192344
Paperback ISBN: 9780128192337
Imprint: Academic Press
Published Date: 21st August 2019
Page Count: 458
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Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety.

Key Features

  • Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat
  • Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation
  • Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods


Meat producing, processing and serving industries, Researchers, Academicians, Food safety risk assessors, Policy makers, Public health authorities and Postgraduate and Doctoral students; Meat Scientists

Table of Contents

SECTION-1 Current perspectives of meat quality evaluation
1. Current perspectives of meat quality evaluation: Techniques, technologies and challenges
Biswas A. K. and Prabhat Kumar Mandal

SECTION-2 Advances in carcass quality evaluation and nutritional composition of meat
2. Methods for nutritional quality analysis of meat
Nira Manik Soren
3. Non-destructive methods for carcass and meat quality evaluation
Narsaiah K.

SECTION-3 Post-mortem ageing and meat quality evaluation
4. Meat tenderization
Wangang Zhang
5. Biochemical changes of post-mortem meat during ageing process and strategies to improve meat quality
Ranjith Ramanathan
6. Advances in evaluation of post-mortem ageing in meat
B M Naveena
7. Calpain assisted post-mortem ageing of meat and its detection methods
Biswas A. K.

SECTION-4 Molecular basis of meat colour development and detection
8. Molecular basis of meat colour
Richard Mancini

SECTION-5 Meat authenticity and traceability
9. Molecular techniques for speciation of meat
Girish P.S.
10. Meat traceability and certification in meat supply chain
Girish P.S.

SECTION-6 Chemical residues in meat and their detection techniques
11. Residues of harmful chemicals and their detection techniques
Fidel Toldrá

SECTION-7 Food preservatives/additives in meat and their detection
12. Use of food preservatives/additives in meat and their detection techniques
Kumar Venkitanarayanan

SECTION-8 Detection and prevention of lipid oxidation products
13. Lipids and lipid oxidation products and their detection and strategies to prevent lipid oxidation
Mario Estévez
14. Plant antioxidants, extraction strategies and their application in meat
Debabrata Biswas

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
Sandeep Ghatak
16. Modern techniques for rapid detection of meat borne pathogens
Prabhat Kumar Mandal

SECTION-10 Modern biological concept of meat deterioration and its detection
17. Spoilage bacteria and meat quality
Kumar Venkitanarayanan
18. Modern concept of deterioration and detection of spoilage in meat and meat products
Ajaykumar V.J.

SECTION-11 Proteomic and genomic tools in meat quality evaluation
19. Application of proteomic tools in meat quality evaluation
Mahesh Narayanan Nair
20. Application of genomics tools in meat quality evaluation
Bhattacharya T.K.

SECTION-12 Sensory evaluation techniques
21. Advanced sensory evaluation techniques for meat and meat products
Mario Estévez


No. of pages:
© Academic Press 2019
21st August 2019
Academic Press
eBook ISBN:
Paperback ISBN:

About the Editors

Ashim Kumar Biswas

Dr. Ashim Biswas has worked in method development and quality evaluation of meat for various biochemical compounds including proteomes, meat colour, texture profiles, lipid molecules, lipid oxidation products, antimicrobial residues, pesticides, bioactive compounds and pathogen identification.

Affiliations and Expertise

Senior Scientist (LPT), Division of Post-Harvest Technology, ICAR-CARI, Izatnagar, Bareilly

Prabhat Mandal

Dr. Prabhat Mandal has long experience of new meat product development, food safety and quality evaluation of meat products including use of natural preservatives and functional additives including use of natural antimicrobial. Worked on analysis of various biochemical compounds, sensory evaluation, texture profile analysis and lipid oxidation products in meat products.

Affiliations and Expertise

Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Puducherry

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