part PART I: PROCESSING CONTROL -- chapter 1 Introduction: Importance of Analysis in Meat Products / chapter 2 Physical Sensors and Techniques / chapter 3 Moisture and Water Activity / chapter 4 Ingredients: Meat, Fat, and Salt / chapter 5 Additives: Preservatives / chapter 6 Additives: Smoke Flavorings / chapter 7 Colorants / chapter 8 Determination of Oxidation. MARIO ESTÉVEZ, DAVID MORCUENDE, AND SONIA VENTANAS -- chapter 9 Determination of Proteolysis / chapter 10 Determination of Lipolysis / part PART II: NUTRITIONAL QUALITY -- chapter 11 Composition and Calories / chapter 12 Essential Amino Acids / chapter 13 Omega-3 and Trans Fatty Acids / chapter 14 Methods to Measure the Antioxidant Capacity of Meat Products / chapter 15 Vitamins / chapter 16 Minerals and Trace Elements in Meat Products / part PART III: SENSORY QUALITY -- chapter 17 Color Characteristics of Meat and Poultry Processing / chapter 18 Texture Analysis / chapter 19 Flavor of Meat Products / chapter 20 Sensory Descriptors for Cooked Meat Products / chapter 21 Sensory Descriptors for Dry-Cured Meat Products / part PART IV: SAFETY -- chapter 22 Spoilage Detection / chapter 23 Microbial Foodborne Pathogens / chapter 24 Mycotoxin Analysis in Poultry and Processed Meats / chapter 25 Detection of Genetically Modifi ed Organisms in Processed Meats and Poultry / chapter 26 Detection of Adulterations: Addition of Foreign Proteins / chapter 27 Detection of Adulterations: Identifi cation of Animal Species / chapter 28 Residues of Food Contact Materials / chapter 29 Polychlorinated Biphenyls: Environmental Chemical Contaminants in Muscle Food / chapter 30 Veterinary Drug Residues / chapter 31 Biogenic Amines / chapter 32 Nitrosamines / chapter 33 Polycyclic Aromatic Hydrocarbons / chapter 34 Detection of Irradiated Ingredients