HANDBOOK OF
Processed Meats and Poultry Analysis
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd i
10/8/2008 9:53:13 AM
Downloaded by [37.44.207.56] at 23:19 26 January 2017
HANDBOOK OF
Processed Meats and Poultry Analysis Edited by
LEO M.L. NOLLET FIDEL TOLDRÁ
Boca Raton London New York
CRC Press is an imprint of the Taylor & Francis Group, an informa business
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd iii
10/8/2008 9:53:15 AM
Downloaded by [37.44.207.56] at 23:19 26 January 2017
CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2009 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-13: 978-1-4200-4531-4 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http:// www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Handbook of processed meats and poultry analysis / editors, Leo M.L. Nollet, Fidel Toldra. p. cm. Includes bibliographical references and index. ISBN 978-1-4200-4531-4 (hardcover : alk. paper) 1. Meat--Analysis--Handbooks, manuals, etc. 2. Poultry--Analysis--Handbooks, manuals, etc. I. Nollet, Leo M. L., 1948- II. Toldrá, Fidel. III. Title. TX556.M4H384 2009 641.3’6--dc22
2008040770
Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd iv
10/8/2008 9:53:15 AM
Downloaded by [37.44.207.56] at 23:19 26 January 2017
Contents Preface ..................................................................................................................................ix Editors .................................................................................................................................xi Contributors...................................................................................................................... xiii
PART I: PROCESSING CONTROL 1
Introduction: Importance of Analysis in Meat Products .............................................3 HANS STEINHART
2
Physical Sensors and Techniques .................................................................................7 MARÍA CASTROGIRÁLDEZ, PEDRO JOSÉ FITO, PEDRO FITO, AND FIDEL TOLDRÁ
3
Moisture and Water Activity ......................................................................................35 YOUNG W. PARK
4
Ingredients: Meat, Fat, and Salt .................................................................................69 DIANA ANSORENA AND ICIAR ASTIASARÁN
5
Additives: Preservatives ..............................................................................................91 FRANCISCO JIMÉNEZCOLMENERO AND JOSÉ BLÁZQUEZ SOLANA
6
Additives: Smoke Flavorings ....................................................................................109 DIETRICH MEIER
7
Colorants ..................................................................................................................129 ALFONSO TOTOSAUS
8
Determination of Oxidation ....................................................................................141 MARIO ESTÉVEZ, DAVID MORCUENDE, AND SONIA VENTANAS
9
Determination of Proteolysis ...................................................................................163 FIDEL TOLDRÁ, MIGUEL A. SENTANDREU, AND MARÍACONCEPCIÓN ARISTOY
10 Determination of Lipolysis ......................................................................................175 EMANUELA ZANARDI
v
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd v
10/8/2008 9:53:17 AM
vi 䡲
Contents
PART II:
NUTRITIONAL QUALITY
11 Composition and Calories ........................................................................................195 KARL O. HONIKEL
12 Essential Amino Acids ..............................................................................................215 MARÍA CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ
13 Omega-3 and Trans Fatty Acids ...............................................................................233 VITTORIO MARIA MORETTI AND CARLO CORINO
14 Methods to Measure the Antioxidant Capacity of Meat Products ...........................273 VOLKER BÖHM AND LARS MÜLLER
Downloaded by [37.44.207.56] at 23:19 26 January 2017
15 Vitamins ...................................................................................................................291 AMPARO ALEGRÍA, REYES BARBERÁ, MARÍA JESÚS LAGARDA, AND ROSAURA FARRÉ
16 Minerals and Trace Elements in Meat Products .......................................................327 IÑIGO NAVARROBLASCO AND CRISTINA BARBÁRINAIZPÚN
PART III: SENSORY QUALITY 17 Color Characteristics of Meat and Poultry Processing ............................................355 JOSÉ ANGEL PÉREZÁLVAREZ AND JUANA FERNÁNDEZLÓPEZ
18 Texture Analysis .......................................................................................................375 SHAI BARBUT
19 Flavor of Meat Products ...........................................................................................385 MÓNICA FLORES
20 Sensory Descriptors for Cooked Meat Products ......................................................399 JENNY E. HAYES
21 Sensory Descriptors for Dry-Cured Meat Products .................................................423 MÓNICA FLORES
PART IV:
SAFETY
22 Spoilage Detection .................................................................................................. 445 ISABEL GUERREROLEGARRETA
23 Microbial Foodborne Pathogens ..............................................................................461 MARIOS MATARAGAS AND ELEFTHERIOS H. DROSINOS
24 Mycotoxin Analysis in Poultry and Processed Meats...............................................499 JEANDENIS BAILLY AND PHILIPPE GUERRE
25 Detection of Genetically Modified Organisms in Processed Meats and Poultry .....545 ANDREA GERMINI AND ALESSANDRO TONELLI
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd vi
10/8/2008 9:53:17 AM
Contents
䡲 vii
26 Detection of Adulterations: Addition of Foreign Proteins .......................................571 MARÍA CONCEPCIÓN GARCÍA LÓPEZ AND MARÍA LUISA MARINA ALEGRE
27 Detection of Adulterations: Identification of Animal Species..................................601 JOHANNES ARJEN LENSTRA
28 Residues of Food Contact Materials .........................................................................619 EMMA L. BRADLEY AND LAURENCE CASTLE
29 Polychlorinated Biphenyls: Environmental Chemical Contaminants in Muscle Food .........................................................................................................635 JOSE A. GARCÍAREGUEIRO AND MASSIMO CASTELLARI
30 Veterinary Drug Residues ........................................................................................647 Downloaded by [37.44.207.56] at 23:19 26 January 2017
MILAGRO REIG AND FIDEL TOLDRÁ
31 Biogenic Amines .......................................................................................................665 M. CARMEN VIDALCAROU, M. LUZ LATORREMORATALLA, AND SARA BOVERCID
32 Nitrosamines ........................................................................................................... 687 SUSANNE RATH AND FELIX GUILLERMO REYES REYES
33 Polycyclic Aromatic Hydrocarbons ..........................................................................707 PETER ŠIMKO
34 Detection of Irradiated Ingredients .........................................................................725 EILEEN M. STEWART
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd vii
10/8/2008 9:53:17 AM
Downloaded by [37.44.207.56] at 23:19 26 January 2017
Preface Muscle foods include a vast number of foods including meat, poultry, and seafood. There is a wide range of processed meats and poultry. These products represent an important percentage of the total food consumption worldwide. Handbook of Processed Meats and Poultry Analysis is the second handbook of a series of four books related to analysis techniques and methodologies for animal products. This book is a reference volume for the analysis of meat and poultry products. Owing to the variety of products and type of processes and treatments (curing, dry-curing, fermentation, cooking, smoking, etc.), these products need particular analytical methodologies, which are described in this book. These analyses are focused on technological, nutritional, and sensory quality, as well as the safety aspects related to processing. This book contains 34 chapters. Chapter 1 introduces readers to the topic of the book and the importance of analysis in meat and poultry products. Chapters 2 through 10 (Part I) describe the analysis of technological quality including the use of noninvasive techniques, such as physical sensors, and techniques to follow up the process, the analysis of moisture and water activity, the analysis of main ingredients (Chapter 4), additives used for these types of products, and the progress of specific biochemical reactions of great importance for final quality (Chapters 5 through 10). In Chapters 5 through 7, additives, preservatives, smoke flavorings, and colorants are fully detailed. Determination methods of biochemical reactions such as oxidation, proteolysis, and lipolysis are discussed in Chapters 8 through 10. For information and detection methods regarding glycolysis, the reader is directed to the relevant chapter of the first handbook (chapter on glycolysis in the Handbook of Muscle Foods, First Edition). Chapters 11 through 16 (Part II) deal with the analysis of nutrients in various products mentioned as affected by processing. Chapter 11 discusses the composition and calories of processed meats and poultry. This chapter is followed by chapters on analysis methods for essential amino acids, omega-3 and trans fatty acids, minerals and trace elements, and vitamins. Finally, in Chapter 14 the reader finds information on methods to measure the antioxidant capacity of meat and meat products. Chapters 17 through 21 (Part III) are related to the sensory quality of meat and poultry products and the description of the major analytical tools and most adequate methodologies to determine color, as affected by curing and heating; texture, as affected by proteases, drying, and heating; and flavor, as affected by enzymatic reactions, microbial fermentation, and heating.
ix
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd ix
10/8/2008 9:53:17 AM
Downloaded by [37.44.207.56] at 23:19 26 January 2017
x
䡲
Preface
Finally, Chapters 22 through 34 (Part IV) are devoted to safety, especially to analytical tools for the detection of pathogens, toxins, adulterants (typically in minced meat products like sausages), materials in contact with foods (in packaged products), and chemical toxic compounds (polychlorinated biphenyls [PCBs], amines, and nitrosamines) that can be added or generated during processing. Other chapters deal with mycotoxins, genetically modified organisms, and irradiated ingredients. The reader will also find information in Chapter 30 on veterinary drug residues. This handbook provides readers with a full overview of the analytical tools available for the analysis of meat and poultry products. It describes the role of these techniques and methodologies for processing control and evaluation of final nutritional and sensory qualities. This book also describes analytical methodologies to ensure the control of different safety concerns related to processing. In summary, readers will find the main available analytical techniques and methodologies for the analysis of meat and poultry products, its compounds, and its major characteristics. The editors of this handbook would like to thank very cordially all the authors. This book is the result of their enthusiastic cooperation and help. They are appreciated for their scientific and in-depth knowledge of the different and diverse topics. Fidel Toldrá and Leo M.L. Nollet
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd x
10/8/2008 9:53:18 AM
Downloaded by [37.44.207.56] at 23:19 26 January 2017
Editors Fidel Toldrá, PhD, is a research professor at the Department of Food Science, Agrochemistry and Food Technology Institute (CSIC), Valencia, Spain, and serves as European editor of Trends in Food Science and Technology, editor-in-chief of Current Nutrition & Food Science, and as a member of the Food Additives Panel of the European Food Safety Authority (EFSA). Dr. Toldrá has served as author, editor, or associate editor of 14 books on food chemistry and biochemistry and meat processing. Some recent titles are Advanced Technologies for Meat Processing (CRC Press, 2006); Handbook of Food Science, Technology, and Engineering (CRC Press, 2006); Advances in Food Diagnostics (Blackwell, 2007); Handbook of Food Product Manufacturing (Wiley, 2007); and Handbook of Fermented Meat and Poultry (Blackwell Publishing, 2007). He was awarded the 2002 International Prize for Meat Science and Technology, given by the International Meat Secretariat, during the 14th World Meat Congress held in Berlin. In 2008 he was elected Fellow of the International Academy of Food Science and Technology. He is also a member of the Executive Committee of the European Federation of Food Science and Technology (EFFoST). His research is focused on the (bio)chemistry and analysis of foods of animal origin. Leo M.L. Nollet received his MS (1973) and PhD (1978) in biology from the Katolieke Universiteit Leuven, Belgium. Dr. Nollet is the editor and associate editor of numerous books. He edited for Marcel Dekker, New York—now CRC Press of Taylor & Francis Group—the first and second editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a three-volume book. He has also edited Handbook of Water Analysis (first and second editions) and Chromatographic Analysis of the Environment (third edition, CRC Press). With Dr. Toldrá he coedited two books published in 2006 and 2007: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing). With M. Poschl he coedited Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has been coeditor of several books with Y.H. Hui and other colleagues, including Handbook of Food Product Manufacturing (Wiley, 2007); Handbook of Food Science, Technology, and Engineering (CRC Press, 2005); and Food Biochemistry and Food Processing (Blackwell Publishing, 2006). Finally, he edited Handbook of Meat, Poultry, and Seafood Quality (Blackwell Publishing, 2007). He is a member of the editorial advisory board of the Food Science & Technology series, CRC Press (Taylor & Francis, Boca Raton, Florida). He is head of the task group for affiliated publications of The European Federation of Food Science and Technology.
xi
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd xi
10/8/2008 9:53:18 AM
Downloaded by [37.44.207.56] at 23:19 26 January 2017
Contributors Amparo Alegría Nutrition and Food Chemistry Faculty of Pharmacy University of Valencia Valencia, Spain
Cristina Barbárin-Aizpún Department of Chemistry and Soil Science Faculty of Sciences University of Navarra Pamplona, Spain
María Luisa Marina Alegre Department of Analytical Chemistry Faculty of Chemistry University of Alcalá Madrid, Spain
Reyes Barberá Nutrition and Food Chemistry Faculty of Pharmacy University of Valencia Valencia, Spain
Diana Ansorena Department of Nutrition, Food Science, Physiology, and Toxicology Faculty of Pharmacy University of Navarra Pamplona, Spain María Concepción Aristoy Department of Food Science Agrochemistry and Food Technology Institute (CSIC) Valencia, Spain Iciar Astiasarán Department of Nutrition, Food Science, Physiology, and Toxicology Faculty of Pharmacy University of Navarra Pamplona, Spain Jean-Denis Bailly Mycotoxicology Research Unit National Veterinary School of Toulouse Toulouse, France
Shai Barbut Department of Food Science University of Guelph Ontario, Canada Volker Böhm Institute of Nutrition Friedrich Schiller University Jena Jena, Germany Sara Bover-Cid Meat Technology Center IRTA-Food Technology Finca Camps i Armet s/n Girona, Spain Emma L. Bradley Department for Environment Food & Rural Affairs Central Science Laboratory York, U.K. Massimo Castellari Meat Technology Center, IRTA Finca Camps i Armet Girona, Spain xiii
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd xiii
10/8/2008 9:53:18 AM
xiv
䡲
Contributors
Laurence Castle Department for Environment Food & Rural Affairs Central Science Laboratory York, U.K.
Downloaded by [37.44.207.56] at 23:19 26 January 2017
Marta Castro-Giráldez Institute of Food Engineering for Development Polytechnical University of Valencia Valencia, Spain Carlo Corino Department of Veterinary Science and Technology for Food Safety University of Milan Milan, Italy Eleftherios H. Drosinos Laboratory of Food Quality Control and Hygiene Department of Food Science & Technology Agricultural University of Athens Athens, Greece Mario Estévez Applied Chemistry and Microbiology University of Helsinki Helsinki, Finland Rosaura Farré Nutrition and Food Chemistry Faculty of Pharmacy University of Valencia Valencia, Spain Juana Fernández-López Department of Food Technology Polytechnic School of Orihuela Miguel Hernández University Alicante, Spain
Pedro Fito Institute of Food Engineering for Development Polytechnical University of Valencia Valencia, Spain Pedro José Fito Institute of Food Engineering for Development Polytechnical University of Valencia Valencia, Spain Mónica Flores Department of Food Science Agrochemistry and Food Technology Institute (CSIC) Valencia, Spain Jose A. García-Regueiro Meat Technology Center, IRTA Finca Camps i Amet Girona, Spain Andrea Germini Faculty of Agriculture University of Parma Parma, Italy Philippe Guerre Mycotoxicology Research Unit National Veterinary School of Toulouse Toulouse, France Isabel Guerrero-Legarreta Department of Biotechnology Universidad Autonoma Metropolitana Iztapalapa Mexico City, Mexico Jenny E. Hayes Ashtown Food Research Centre The Irish Agriculture and Food Development Authority Ashtown, Ireland
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd xiv
10/8/2008 9:53:18 AM
Contributors
Karl O. Honikel Federal Centre for Nutrition and Food Kulmbach, Germany
Downloaded by [37.44.207.56] at 23:19 26 January 2017
Francisco Jiménez-Colmenero Instituto del Frio (CSIC) Ciudad Universitaria Madrid, Spain María Jesús Lagarda Nutrition and Food Chemistry Faculty of Pharmacy University of Valencia Valencia, Spain M. Luz Latorre-Moratalla Department of Nutrition and Bromatology Faculty of Pharmacy University of Barcelona Barcelona, Spain Johannes Arjen Lenstra IRAS, Faculty of Veterinary Medicine Utrecht University Utrecht, The Netherlands María Concepción Garcia López Department of Analytical Chemistry Faculty of Chemistry University of Alcalá Madrid, Spain
䡲 xv
David Morcuende Food Technology University of Extremadura Cáceres, Spain Vittorio Maria Moretti Department of Veterinary Science and Technology for Food Safety University of Milan Milan, Italy Lars Müller Institute of Nutrition Friedrich Schiller University Jena Jena, Germany Iñigo Navarro-Blasco Department of Chemistry and Soil Science Faculty of Sciences University of Navarra Pamplona, Spain Young W. Park Agricultural Research Station Fort Valley State University Fort Valley, Georgia, U.S.A. José Angel Pérez-Álvarez Department of Food Technology Polytechnic School of Orihuela Miguel Hernandez University Alicante, Spain
Marios Mataragas Laboratory of Food Quality Control and Hygiene Department of Food Science & Technology Agricultural University of Athens Athens, Greece
Susanne Rath Department of Analytical Chemistry Institute of Chemistry University of Campinas Campinas, Brazil
Dietrich Meier Institute for Wood Technology and Wood Biology Johann Heinrich von Thünen Institute Hamburg, Germany
Milagro Reig Institute of Food Engineering for Development Polytechnical University of Valencia Valencia, Spain
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd xv
10/8/2008 9:53:19 AM
Downloaded by [37.44.207.56] at 23:19 26 January 2017
xvi
䡲
Contributors
Felix Guillermo Reyes Reyes Department of Food Science University of Campinas Campinas, Brazil
Fidel Toldrá Department of Food Science Agrochemistry and Food Technology Institute Valencia, Spain
Miguel A. Sentandreu Department of Food Science Agrochemistry and Food Technology Institute (CSIC) Valencia, Spain
Alessandro Tonelli Faculty of Agriculture University of Parma Parma, Italy
Peter Šimko Institute of Food Science and Biotechnology Faculty of Chemistry Brno University of Technology Brno, Czech Republic José Blázquez Solana Public Health Laboratory Public Health Institute Madrid, Spain Hans Steinhart Institute of Food Chemistry University of Hamburg Hamburg, Germany Eileen M. Stewart Agriculture, Food & Environmental Science Division (AFESD) Agri-Food & Bioscience Institute (AFBI) Belfast, Ireland, U.K.
Alfonso Totosaus Food Science Lab Technological Institute of Superior Education of Ecatepec (TESE) Estado de Mexico, Mexico Sonia Ventanas Food Technology University of Extremadura Cáceres, Spain M. Carmen Vidal-Carou Department of Nutrition and Bromatology Faculty of Pharmacy University of Barcelona Barcelona, Spain Emanuela Zanardi Department of Animal Production Veterinary Biotechnology, Food Quality and Safety Faculty of Veterinary Medicine University of Parma Parma, Italy
© 2009 by Taylor & Francis Group, LLC
CRC_45318_FM.indd xvi
10/8/2008 9:53:19 AM