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£127 today · previous high £127 · all-time low £118

Humana Methods to Assess the Quality of Meat Products Book

Amazon

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£127.28 £117.40 £119.56 £121.71 £123.87 £126.02 £128.18 19 July 2026 07 August 2026 26 August 2026 14 September 2026 03 October 2026
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62 days 15 days · current 0 16 31 47 62 £118 £127 Days at Price

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Most common price: £118 (62 days, 80.5%)

Price range: £118 - £127

Price levels: 2 different prices over 77 days

Description

Methods to Assess the Quality of Meat Products, part of the Methods and Protocols in Food Science series by Humana, provides standardized analytical processes for meat science professionals. This authoritative volume offers detailed guidance on essential testing techniques used to evaluate meat and meat products. Readers can access specific protocols for measuring pH levels, determining texture parameters, and conducting fat extraction. The text covers complex chemical analyses, including the study of free and hydrolyzed amino acids, as well as the detection of nitrites and nitrates. Additionally, the book includes instructions for liquid chromatography and techniques used to determine antioxidant capacity. This resource serves as a technical guide for those requiring precise, cutting-edge methods for food science analysis and quality control.

Key Features

This Humana publication provides standardized analytical processes and techniques for the study of meat and meat products.

The book includes detailed chapters on measuring pH and the correct determination of texture parameters in various meat types.

Readers can find specific protocols for fat extraction and the analysis of free and hydrolyzed amino acids.

Technical guidance is provided for the determination of nitrites and nitrates within meat products.

The volume covers liquid chromatography and methods used to assess antioxidant capacity in meat samples.

Product Specifications

Brand
Humana
Format
hardcover
Domain
Amazon UK
Release Date
26 February 2022
Listed Since
13 August 2021

Barcode

No barcode data available

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