27. Detection of Chemical Hazards

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Milagro Reig1 and
  2. Fidel Toldrá Ph.D. research professor member Fellow2

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch27

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Reig, M. and Toldrá, F. (2010) Detection of Chemical Hazards, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch27

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. 1

    Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain

  2. 2

    Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897

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Keywords:

  • detection of chemical hazards;
  • development of modern analytical technologies linked to epidemiologic studies;
  • polycyclic aromatic hydrocarbons (PAH);
  • nitrite, main additive used as preservative in cured meats;
  • heterocyclic amines;
  • two classes of heterocyclic amines (HAs) - aminoimidazol - quinolines and aminoimidazol - pyridines;
  • identification and confirmation of PAH - using mass spectrometry detectors;
  • veterinary drugs and growth promoters' residues

Summary

This chapter contains sections titled:

  • Introduction

  • N-nitrosamines

  • Biogenic Amines

  • Heterocyclic Amines

  • Polycyclic Aromatic Hydrocarbons (PAH)

  • Oxidation

  • Veterinary Drugs and Growth Promoters Residues

  • Environmental Contaminants

  • References