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Get Analytical Tools for Assessing the Chemical Safety of Meat PDF

By Fidel Toldrá

ISBN-10: 1461442761

ISBN-13: 9781461442769

The objective of the short is to summarize the cutting-edge at the chemical questions of safety at the moment relating meat and chicken, and to debate the present overseas laws at the instruments on hand for his or her keep an eye on. The short will assessment the analytical controls and instrumentation on hand for the keep watch over of residues of development promoters, antibiotics, and the other environmental ingredients in uncooked meat and fowl. furthermore, there'll be a dialogue of either the elements that could be generated by reason of processing, and the instruments which are to be had for his or her keep an eye on. those elements will be really different in nature; they might contain, for instance, the heterocyclic amines generated by way of heating, the nitrosamines occasionally found in cured meats with nitrite if no longer adequately processed, the polycyclic fragrant hydrocarbons that may be generated counting on the kind of smoking used, or the biogenic amines that may be generated in the course of fermentation. eventually, the controls for the detection of overseas proteins (e.g., whey proteins) within the ultimate items may be additionally compiled. The short will finish with a view of destiny traits and key references for readers drawn to studying extra approximately this topic.

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Solvents containing trichloroacetic acid or perchloric acid are widely used because they also contribute to protein precipitation. Once centrifuged and filtered, amines are then analyzed by HPLC with either ion exchange or reversed phase with ion pairs followed by ultraviolet– visible or fluorescence detection. The response of amines to detection systems is rather poor and requires either pre- or postcolumn derivatization to increase their sensitivity. Many derivatization agents exist, but dansyl chloride and o-phthalaldehyde (OPA) are the most commonly used ones.

The control of the presence of residues of these disinfecting substances in carcasses following carcass treatment and rinsing is achieved through analytical determinations in carcass samples (meat and fat). Analytical methodologies to detect residues of these substances in carcasses is based on HPLC with UV or diode array detection for the case of water-soluble substances, whereas the analysis of lipid soluble substances is based on GC. When confirmatory analyses are needed, mass spectrometry detectors are coupled to either the HPLC or GC instruments.

2001 Situ and Elliott 2005 Situ and Elliott 2005 Situ and Elliott 2005 Situ and Elliott 2005 Situ and Elliott 2005 Wang et al. 2006 Lee et al. 2001 Kumar et al. 2004 Kumar et al. 2004 Zhang et al. 2006a Xu et al. 2006a Xu et al. 2006b Shi et al. 2006 Chifang et al. 25 ng/g CCb = 2 ng/g CCb = 10 ng/g CCb = 20 ng/g CCb = 20 ng/g CCb = 40 ng/g 5 ng/g 15 ng/g 5 ng/g 5 ng/g 20 ng/g 5 ng/g Cooper et al. 2007a Huet et al. 2005 Huet et al. 2005 Huet et al. 2005 Huet et al. 2005 Huet et al. 2005 Cooper et al.

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Analytical Tools for Assessing the Chemical Safety of Meat and Poultry by Fidel Toldrá


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