Meat Quality Analysis

Meat Quality Analysis

Advanced Evaluation Methods, Techniques, and Technologies

1st Edition - August 21, 2019

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  • Editors: Ashim Kumar Biswas, Prabhat Mandal
  • eBook ISBN: 9780128192344
  • Paperback ISBN: 9780128192337

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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

Product details

  • No. of pages: 458
  • Language: English
  • Copyright: © Academic Press 2019
  • Published: August 21, 2019
  • Imprint: Academic Press
  • eBook ISBN: 9780128192344
  • Paperback ISBN: 9780128192337

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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  • Ashim B. Sat Apr 27 2019

    Meat quality analysis

    In one sentence I can say "It is an excellent book".