Titlebook: Methods to Assess the Quality of Meat Products; José Manuel Lorenzo,Rubén Domínguez,Paulo E.S. Mun Book 2022 The Editor(s) (if applicable)

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Cholesterol,lesterol is associated with several diseases. Therefore, the development of analytical techniques is necessary to inform the consumer about the meat and meat products nutritional quality..Cholesterol determination in meat and meat product was studied for decades. The first published studies were bas

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Mineral Profile,cts. Meat is a source of essential minerals for humans, among which iron stands out, as well as others, such as zinc, phosphorus, magnesium, and potassium. Moreover, meat products can contain high levels of NaCl, and this can be harmful to health. Therefore, it is very important to have an appropria

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Nitrate and Nitrite,tion of these additives has been associated with the increase in the risk of certain types of cancer. However, the use of these additives in the meat industry is vital, since they play an important role in the controlling of pathogenic microorganisms, reduce oxidative reactions and improve color cha

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Lipid Oxidation (Primary and Secondary Products), is also responsible for reducing the nutritional quality and producing toxic compounds. The quantification of both the primary and secondary oxidation products is essential to establish strategies to prevent quality losses..Several methodologies have been used to assess the lipid oxidation in foods

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Volatile Organic Compound Profile,ls, fatty acids, vitamins, essential amino acids and proteins. However, it must be taken into account that due to their characteristics, this type of foods is susceptible to deterioration, either by enzymatic degradation, lipid oxidation or by the action of the microorganisms. The spoilage reactions

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Proteomics,eins as key to understanding biological processes as well as to change the characteristics of meat products offer enormous potential in the context of meat science. The quantification, analysis and curation of proteomics data, and particularly, the industrial applications of these new findings will

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Antioxidant Capacity,know the antioxidant status of meat and meat products. For this reason, the analysis of the antioxidant capacity represents a useful tool when studying the influence of diverse procedures in meat production (from animal husbandry to meat products elaboration), since together with other techniques it

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