Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

摘要: This book provides a summary of the state art current chemical safety issues concerning meat and poultry tools available for their control. The main in field recent years international legislation regarding analytical controls are reviewed. Furthermore, an overview pathways residues growth promoters, antibiotics substances that might be either present or generated as consequence further processing, health-related effects consumers, methods detection control these substances. may quite varied nature, such heterocyclic amines by heating, nitrosamines meats cured with nitrite if not properly processed, polycyclic aromatic hydrocarbons can depending on method smoking used, biogenic during fermentation. concludes view toward future trends some key references useful readers interested learning more about topic.