chapter 1 Importance of Analysis and Some Basic Concepts / chapter 2 Amino Acids / chapter 3 Peptides / chapter 4 Proteins / chapter 5 Proteomics. AND ELLEN MOSLETH FÆRGESTAD / chapter 6 Muscle Enzymes: Proteinases / chapter 7 Muscle Enzymes: Exopeptidases and Lipases / chapter 8 Muscle Enzymes: Glycohydrolases / chapter 9 Fatty Acids / chapter 10 Triacylglycerols / chapter 11 Analysis of Phospholipids in Muscle Foods / chapter 12 Cholesterol and Cholesterol Oxides in Meat and Meat Products / chapter 13 Determination of Oxidation. MARIO ESTÉVEZ, DAVID MORCUENDE, AND SONIA VENTANAS -- chapter 14 Aroma / chapter 15 Carbohydrates / chapter 16 Nucleotides and Its Derived Compounds / chapter 17 Basic Composition: Rapid Methodologies / chapter 18 Moisture and Water-Holding Capacity / chapter 19 Microstructure of Muscle Foods / chapter 20 Physical Sensors and Techniques / chapter 21 Composition and Calories / chapter 22 Essential Amino Acids / chapter 23 Trans and n-3 Fatty Acids / chapter 24 Vitamins / chapter 25 Minerals and Trace Elements / chapter 26 Color Measurements on Muscle-Based Foods / chapter 27 Measuring Meat Texture* / chapter 28 Techniques for Sampling and Identifi cation of Volatile Compounds Contributing to Sensory Perception / chapter 29 Sensory Descriptors / chapter 30 Sensory Perception / chapter 31 Sensory Aspects of Cooked Meats / chapter 32 Methods for Evaluating Microbial Flora in Muscle Foods / chapter 33 Methods to Predict Spoilage of Muscle Foods / chapter 34 Microbial Foodborne Pathogens / chapter 35 Parasites / chapter 36 Mycotoxin Analysis in Muscles / chapter 37 Detection of Genetically Modifi ed Organisms / chapter 38 Detection of Adulterations: Addition of Foreign Proteins / chapter 39 Stable Isotope Analysis for Meat Authenticity and Origin Check / chapter 40 Determination of Persistent Organic Pollutants in Meat / chapter 41 Growth Promoters / chapter 42 Antibiotic Residues in Muscle Tissues of Edible Animal Products