Quality and Meat Processing

Physicochemical and sensory analysis of meat and meat products, covering the following parameters: instrumental color, resistance to blomming, redox form of myoglobin, reducing activity of metmyoglobin, oxygen consumption, pH, shear force, texture profile analysis (TPA), cooking weight loss, drip weight loss, protein solubility, myofibrillar fragmentation index (MFI), myofibrillar protein extraction, mitochondrial isolation, nucleotide quantification (HPLC), determination of free amino acids (HPLC), electrophoresis (SDS-PAGE), lipid oxidation (TBARS), protein oxidation, quantification of protein, moisture, ash and sodium, determination of water activity, in addition to sensory analysis of meat and meat products (affective, descriptive and dynamic tests).