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[EN] While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and internal organs of harvested animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Industry is using science and innovation to add value to animal by-products far beyond its usual profitability. Regardless of the final product's destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional properties, to search for key active molecules in nutrition like bioactive peptides, food safety (antimicrobial peptides), medicine, cosmetics or other fields, to develop new technological applications and to continue innovation towards advanced value-addition of meat by-products. © 2012 Elsevier Ltd., Grant from Vaquero Foundation for R + D on Pork Meat (Madrid, Spain), grant AGL2010-16305 from the Spanish Ministry of Science and Innovation and FEDER funds are acknowledged. Work was prepared within the Unidad Asociada IAD (UPV)-IATA (CSIC) framework.

Amino Acids, Peptides, and Proteins Essential Amino Acids M. C. Aristoy and F. Toldra Glutamine and Taurine C. G. Prosser and S. M. Rutherfurd Bioactive Peptides M. Miguel, B. Hernandez-Ledesma, R. Lopez-Fandino, and I. Recio Glutathione O. Demirkol and N. Ercal l-Carnitine J. Demarquoy, C. Rigault, and F. Le Borgne Creatine L. Mora and F. Toldra Analysis of Bioactive Peptides and Proteins P. Rupa and Y. Mine Vitamins Vitamin K X. Fu and S. L. Booth Methods for the Simultaneous Quantitative Analysis of Water-Soluble Vitamins in Food Products O. Heudi Tocopherols, Tocotrienols, and Their Bioactive Analogs S. Pacifico, M. Scognamiglio, B. D'Abrosca, P. Monaco, and A. Fiorentino Vitamin C O. Martin-Belloso, I. Odriozola-Serrano, and R. Soliva-Fortuny Vitamin D J. Jakobsen and R. B. Japelt Terpenes Hydrocarbon Carotenoids M. da Graca Dias Oxycarotenoids (Xanthophylls) D. Giuffrida, P. Dugo, P. Donato, G. Dugo, and L. Mondello Phenolic Compounds Flavonoids: Flavonols, Flavones, and Flavanones F. Ferreres and F. A. Tomas-Barberan Flavan--Ols and Proanthocyanidins S. Guyot Stilbenes and Resveratrol M. do Rosario Bronze, C. M. M. Duarte, and A. Matias Flavonoids: Anthocyanins V. Cheynier, C. Gomez, and A. Ageorges Isoflavones G. G. C. Kuhnle Hydrolyzable Tannins: Gallotannins Ellagitannins, and Ellagic Acid M. Jourdes, L. Pouysegu, S. Quideau, F. Mattivi, P. Truchado, and F. A. Tomas-Barberan Analysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants, and Pharmacokinetic Studies N. Kuhnert, H. Karakose, and R. Jaiswal Fibers and Polysaccharides Analytical Methodologies of Chitosan in Functional Foods Y. Liu, Y. Bai, and H. Liu Insoluble Dietary Fiber L. P. da Silva and M. Walter Fructans Including Inulin M. M. Jacob and S. G. Prapulla Pectin Extraction, Gelation, and Sources A. Rascon-Chu, V. U. Orona, A. Sanchez, and E. Carvajal-Millan Cyclodextrins K. Martina and G. Cravotto Probiotics The Selection and Evaluation of Probiotics G. Perez Martinez, C. Bauerl, and M. C. Collado Amores Phytoestrogens and Hormones Anise Oil L. M. L. Nollet Occurrence and Analysis of Melatonin in Food Plants M. Iriti, S. Vitalini, M. Rossoni, and F. Faoro Tetrapyrroles and Alkaloids Chlorophylls, Chlorophyll-Related Molecules, and Open-Chain Tetrapyrroles B. Schoefs Minerals and Trace Elements Minerals G. Garcia-Llatas, A. Alegria, R. Barbera, M. J. Lagarda, and R. Farre Lipid Compounds Omega and Omega Fatty Acids K. D. Stark Conjugated Linoleic Acid M. A. de la Fuente and M. Juarez Lecithin M. Leon-Camacho and M. Narvaez-Rivas Sterols H Saoussem Stanols H. Saoussem Analytical Methods for the Determination of alpha-Lipoic Acid, Dihydrolipoic Acid, and Lipoyllysine in Dietary Supplements and Foodstuffs G. Sontag and H. Schwartz Alliin and Allicin L. M. L. Nollet Sweeteners Methods of Analysis of Acesulfame-K and Aspartame G.-P. Nikoleli, A. G. Asimakopoulos, and D. P. Nikolelis Methods of Analysis of Saccharin A. G. Asimakopoulos, G.-P. Nikoleli, N. S. Thomaidis, and D. P. Nikolelis Salt Replacers and Taste Modifying Compounds Sodium Replacers M. Reig, M. Armenteros, M-C. Aristoy, and F. Toldra Triterpene Glycosides M. Ganzera Index

[EN] Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and salted with saturated brine, with and without vacuum pulses, and were compared to hams thawed under refrigeration and traditionally salted. The peptidase and lipase activities were measured at the end of salting and post-salting stages. The activity of cathepsin B+L was reduced in the two brine salted batches while few differences among batches were observed for the other peptidases. Several lipase activities were significantly reduced in the two brine salted batches. The brine thawed processing affected the free fatty acid content at the different stages although the differences were more appreciated at the beginning of the process and no differences were observed at the end. The long ripening time makes these differences negligible and the consumer did not appreciate any differences between the sensory quality of Iberian brine/thawed hams and traditional Iberian thawed pile salted hams. (C) 2011 Elsevier Ltd. All rights reserved., Financial support from PETRI by the Ministry of Science and Innovation (PTR-1995-0754-OP-03) is fully acknowledged. Work was carried out under the Unidad Asociada IIAD (UPV) - IATA (CSIC) framework. The authors are grateful to M. Lozano and MI. Nadal for technical assistance.

This study investigated the in vivo antihypertensive activity of three novel peptides identified in the in vitro digest of pork meat. These peptides were RPR, KAPVA and PTPVP and all of them showed significant antihypertensive activity after oral administration to spontaneously hypertensive rats, RPR being the peptide with the greatest in vivo activity. To our knowledge, this is the first report showing the in vivo antihypertensive action of the three peptides from nebulin (RPR) and titin (KAPVA and PTPVP), thus confirming their reported in vitro angiotensin I-converting enzyme (ACE) inhibitory activity. These findings suggest that pork meat could constitute a source of bioactive constituents that could be utilized in functional foods or nutraceuticals.

[EN] Meat and meat products are generally recognised as good sources of high biological-value proteins, group B vitamins, minerals and trace elements as well as some other bioactive compounds. However, the image to consumers is relatively negative due to their involvement in prevalent diseases of Western societies like cardiovascular diseases, cancer and obesity. Recent innovations in the meat industry are addressed towards the production of healthier meats and processed meats. The strategies are based on either reducing the content of unhealthy substances (i.e. less added sodium chloride, less nitrate and nitrite) or improving the content of substances with healthy benefits (i.e. natural antioxidants, omega-3 fatty acids, probiotics and bioactive peptides). © 2011 Elsevier Ltd., Grant AGL2010-16305 from the Spanish Ministry of Science and Innovation (Madrid, Spain) and FEDER funds and grant from Vaquero Foundation for RþD on Pork Meat (Madrid, Spain) are acknowledged. Work prepared within the Unidad Asociada IAD (UPV)-IATA (CSIC) framework.

[EN] The use of dielectric properties at low frequencies to estimate the progress of pork meat (Longissimus dorsi) ageing was evaluated. Dielectric measurements were perfomed at 140 Hz, 1 kHz and 300 kHz in perpendicular to the long axis of the meat muscle fibers at 12, 24,48 and 168 h post-mortem. Principal Component Analysis (PCA) was used to describe the relationships between meat physical/biochemical parameters and dielectric parameters of pork meat. Good correlations were found between the ageing indexes (Al(sigma) and Al(epsilon')) calculated from dielectric properties and some parameters of texture such as hardness and chewiness. Moreover, both indexes correlated well with free amino acids content, and with K value. The high degree of correlation confirms the viability of using the ageing indexes obtained from dielectric measurements to evaluate the degree of ageing of pork meat, giving information about some important eating quality parameters. (C) 2011 Elsevier Ltd. All rights reserved., Grant from Agroalimed (Conselleria de Agricultura, Pesca y Alimentacion, Valencia, Spain) and FPU grant to MC from Ministry of Science and Innovation (Madrid, Spain) are fully acknowledged. Work prepared within the Unidad Asociada IAD (UPV)-IATA (CSIC) framework.

HPLC methods based on hydrophilic interaction chromatography (HILIC) have been recently applied to the analysis of biochemical compounds, related to the quality, in meat and poultry as well as meat products like cooked ham and dry-cured ham. This type of chromatography has also been successfully used for the analysis of antibiotic residues in meat and poultry. HILIC chromatography has an increasing relevance for the analysis of polar compounds in foods due to its good retention without need for derivatisation. In general, HILIC-based methods have shown good performance for the analysis of polar biochemical compounds like dipeptides, creatine and creatinine, nucleotides and nucleosides, sphingolipids and residues, mainly antibiotics, in rather complex matrices such as muscles. Thus, this manuscript presents a review of recent applications of HILIC methods for the analysis of quality-related biochemical compounds and residues in meat, poultry and processed meats. © 2010 Springer Science+Business Media, LLC., Grant AGL2007-65379-C02-01 from Ministry of Science and Innovation (Spain) and FEDER funds are fully acknowledged. FPU Scholarship from Ministerio de Ciencia y Educacion (Spain) to L. M. and scholarship from Consejo Nacional de Ciencia y Tecnologia (CONACyT) and Colegio de Postgraduados (Mexico) to A. S. H-C. are fully acknowledged. This work was performed under the Associated Unit IAD (UPV)-IATA (CSIC).

This scientific opinion of EFSA deals with the risk assessment of the substance 2,4-bis(2,4-dimethylphenyl)-6-(2-hydroxy-4-n-octyloxyphenyl)-1,3,5-triazine, CAS No. 2725-22-6, REF. No. 38885 for which the CEF Panel concluded that there is no safety concern for the consumer if its migration does not exceed 5 mg/kg food

[EN] Dielectric measurements of different standard solutions (nucleotides, nucleosides, lactic acid and myoglobin) were assayed simulating the concentrations of these substances in early postmortem meat. These assays were performed for considering the potential use of dielectric spectra for the quality control of meat. Good correlations among solutions of Adenosine Triphosphate (ATP), Inosine Monophosphate (IMP) and lactic acid with loss factor at punctual frequencies (0.5, 0.915 and 1 GHz) were found. The other assayed substances did not present a marked effect over the electromagnetic spectra. Good correlations of dielectric properties with IMP and lactic acid content of real pork meat samples were also found at 0.5 GHz. This work is presenting prospective data of dielectric spectra for certain key biochemical markers in order to consider its potential application as a non-destructive control sensor for the prediction of pork meat quality. (C) 2010 Elsevier Ltd. All rights reserved., Grant from Agroalimed (Conselleria de Agricultura, Pesca y Alimentacion, Valencia, Spain) and FPU grant to M.C. from Ministry of Science and Innovation (Madrid, Spain) are fully acknowledged. Work prepared within the Unidad Asociada IAD (UPV)-IATA (CSIC) framework.

Spoilage is a natural process where the seafood experiences a deterioration, starting with loss of color and taste, followed by changes in texture and color as well as development of off-flavors. The spoilage is mainly due to the action of microorganisms and endogenous enzymes. The numerous biochemical reactions (proteolysis, lipolysis, glycolysis and oxidation) taking place in post-mortem muscle and the main methodologies used to evaluate shelf life – analysis of generated biogenic amines, total volatile bases and trimethylamine, nucleotides and nucleosides, the assessment of changes in color and texture, sensory analysis, sensors for specific properties and the analysis of microorganisms involved – are briefly described in this chapter.

There are a large number of cured and fermented meat products which are characterised by a ripening process accompanied by a more or less intense drying. These processes involve a large number of chemical and biochemical reactions which are closely related to the development of colour, flavour and texture. The (bio)chemical reactions that mainly affect proteins and lipids, and are basic for sensory quality development especially along the ripening period, will be discussed in this chapter.

This work describes the correlation found along 10 days between potentiometric measurements obtained by using an electronic tongue and the variation in certain physicochemical, microbial and biochemical parameters measured on a whole piece of pork loin stored under refrigeration. The electronic tongue consists of a set of six electrodes made of Au, Ag, Cu, Pb, Zn and C, and a reference electrode. Through the use of various multivariate analysis techniques, such as: PCA and two types of artificial neural networks (i.e. multilayer perceptron (MLP) and fuzzy ARTMAP) it was found that it is possible to determine the time elapsed in relation to the degradation of the loin by using simple potentiometric measurements. Additionally, in the same pork sample used to measure redox potentials with the electronic tongue, the following parameters were also determined; pH, microbial count, concentrations of inosine 5'-monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx). Through the use of PLS analysis, it was found a rather good correlation between pH and the potentiometric data. Also a remarkable correlation was observed between the measures carried out with the electronic tongue and the so-called K-index that simultaneously measures the variation in the adenosine triphosphate (ATP) degradation products. These results suggest that this simple, or a similar electronic tongue, could be useful for the undemanding qualitative or semi-quantitative evaluation of freshness in meat samples in a wide range of situations. © 2010 Elsevier Ltd. All rights reserved., We would like to thanks the Spanish Government for support (Project CTQ2006-15456-C04-01/BQU and AGL2007-65379-C02-01 and 02/ALI). This work has been partially carried out under Associated Unit framework between IIAD (UPV) and IATA (CSIC).

The effect of chemical agents (salt, nitrate, ascorbic acid and glucose) and water activity (aw) on pork muscle and adipose subcutaneous tissue upases and esterases has been studied. In muscle, salt above 20 g/L strongly inhibited neutral lipase and acid esterase but activated acid lipase. In adipose subcutaneous tissue, 7.5 g/L salt inhibited basic lipase and strongly inhibited acid esterase (around 40% recovery). Nitrate, ascorbic acid and glucose had a negligible or slightly inhibitory effect. A decrease in muscle aw affected both neutral and basic lipase down to negligible activities at aw=0.80. A decrease in adipose tissue aw (down to 0.66) affected both acid and neutral esterase (around 40 and 65% of recovered enzyme activity, respectively). An in-vitro study representing three stages of the dry-curing process revealed that muscle acid lipase and acid esterase might play an important role throughout the process, whereas the rest of the studied enzymes in muscle would be less important. Neutral lipase might be the most important enzyme in the subcutaneous adipose tissue lipolysis of dry-cured ham.`

Muscle lipases and esterases were assayed for activity at different stages (0–15 months) in the processing of dry-cured hams. The evolution of volatile and nonvolatile free fatty acids, during processing, was also determined. All the assayed enzymes were found to be quite stable and active even after 15 months of processing. Most lipolysis seemed to occur during the first 5 months when maximal generation of free fatty acids was detected. Neutral and basic lipases are more active at the beginning of the process, while lysosomal acid lipases are active through the entire process. These enzymes seem to be the main ones responsible for the observed lipolysis. Muscle esterases showed excellent stability, but the amounts of volatile free fatty acids were very low, suggesting only a minor role for these enzymes. The study indicates that lipolysis plays a role in the ripening of Spanish dry-cured ham.

The proteolytic changes taking place in muscle proteins during the processing of dry-cured ham were evaluated from the point of view of its increased nutritional quality. Sodium dodecyl sulphate polyacrylamide gel electro-phoresis (SDS-PAGE) revealed the breakdown of several muscle proteins in dry-cured ham. Peptide analysis by both reverse-phase HPLC (RP-HPLC) or free solution capillary electrophoresis (FSCE) confirmed the intense proteolysis. Dry-cured ham also showed large amounts of all the free essential amino acids: valine (221.4 mg/100g muscle), methionine (90.8 mg/100g muscle), isoleucine (155.7 mg/100g muscle), leucine (246.9 mg/100g muscle), phenylalanine (37.0 mg/100g muscle), tryptophan (25.7 mg/100g muscle) and, in particular, lysine (509.0 mg/100g muscle). Thus, dry-cured ham constitutes a concentrated source of essential amino acids of great importance when the energy intake is low or in a poor nutritional quality diet.

The activities of cathepsins B, D, H and L have been assayed at various stages in the slow processing (15 months) of dry-cured ham. Cathepsins B, H and L showed low recovered activity (5–10% of the initial activity) at the end of the process. However, cathepsin D almost disappeared after 5–10 months. Water-soluble protein extractability decreased throughout the process while myofibrillar protein extractability was constant. There was a progressive disappearance of myosin heavy chain, myosin light chains 1 and 2, and troponins I and C, a marked increase of three breakdown products with molecular weights of about 150, 95 and 16 kDa and some minor products in the ranges 50–100 kDa and 20–45 kDa. Cathepsins B and L could be particularly active in the observed proteolysis which had a special relevance when the drying started. Actin, actinin, troponin T and tropomyosin did not seem to change.

MEAT Color Measurements on Muscle-Based Foods, J.A. Perez-Alvarez and J. Fernandez-Lopez Measuring Meat Texture, M.B. Solomon, J.S. Eastridge, E.W. Paroczay, and B.C. Bowker Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception, S. M. van Ruth Sensory Descriptors, G.R. Nute Sensory Perception, R. Deliza and M.B. Abreu Gloria Sensory Aspects of Cooked Meats, N. Nascimento Terra, R.M. Lemes de Campos, and P.C.B. Campagnol PROCESSED MEATS AND POULTRY Color Characteristics of Meat and Poultry Processing, J.A. Perez-Alvarez and J. Fernandez-Lopez Texture Analysis, S. Barbut Flavor of Meat Products, M. Flores Sensory Descriptors for Cooked Meat Products, J.E. Hayes Sensory Descriptors for Dry-Cured Meat Products, M. Flores FISH AND SEAFOOD PRODUCTS Quality Assessment of Fish and Fishery Products by Color Measurement, R. Schubring Instrumental Texture, I. Sanchez-Alonso, M. Barroso, and M. Careche Aroma, and J.S. Elmore Quality Index Methods, G. Hyldig, E. Martinsdottir, K. Sveinsdottir, R. Schelvis, and A. Bremner Sensory Descriptors, G. Hyldig Sensory Aspects of Heat-Treated Seafood, G. Hyldig MILK AND DAIRY FOODS Color, L. Dufosse and P. Galaup Texture, K. Muthukumarappan and C. Karunanithy Rheological Properties and Flavor Release, N. Cayot Flavor Formation, B. d'Acampora Zellner, P. Dugo, G. Dugo, and L. Mondello Flavor, B. d'Acampora Zellner, P. Dugo, G. Dugo, and L. Mondello Determination of Identity and Quality of Dairy Products, R. Karoui

There are many foods containing variable amounts of sodium chloride in their formulation, sometimes its content is relatively large and has strong contribution to the salt dietary intake. Some of these foods belong to usual products like bakery, butchery and dairy foods, ready meals, sauces, snacks, etc. There is a clear increasing trend in the number of patents towards a lower salt content in foods as demanded by consumers and medical associations. Different approaches have been proposed, most of them by replacement with other salts and addition of other substances to keep the sensory quality. The recent patents for sodium reductions and its applications in foods are reviewed in this manuscript.

An attempt to decrease the NaCl content in dry-cured products through the use of three different salting treatments (II: 55% NaCl, 25% KCl, 15% CaCl(2), 5% MgCl(2); III: 45% NaCl, 25% KCl, 20% CaCl(2), 10% MgCl(2); and IV: 30% NaCl, 50% KCl, 15% CaCl(2), 5% MgCl(2)) in comparison to a control (I: 100% NaCl) was assayed to evaluate the biochemical and sensory characteristics in the final product. Most proteolytic enzyme activities from the loins submitted to the experimental salting treatments, especially treatments II and IV, remained higher than those salted traditionally (control). The higher aminopeptidase activity was also reflected in a larger release of free amino acids. Finally, a sensory paired comparison test revealed that those loins salted with the treatment II were not significantly different from the loins salted traditionally (100% NaCl), so that this treatment could be successfully used for sodium reduction.

Dry-cured ham is a traditional product with a strong presence in markets in the Mediterranean area. It is very popular with European consumers and is of enormous economic importance for the meat industry in the Mediterranean area. Although the great palatability of ham largely outweighs other considerations, aspects relating to health and wellbeing are increasingly important factors in consumer decisions. The potential role of ham in a context of healthy nutrition has not been clearly elucidated, especially considering that origins and production methods of dry-cured hams can induce differences in composition. The object of this review was on the one hand to provide an analysis of the components of dry-cured ham and their role in a healthy diet, and on the other hand to suggest possible strategies for improving its nutritional composition. © 2009 Elsevier Ltd. All rights reserved.

Lipase and esterase activities in post-mortem pork muscle and adipose tissue were assayed. Acid lipases showed optimal activity in the presence of 0.8 mg bovine serum albumin (BSA)/ml and 0.05% (by vol.) Triton X-100, while neutral/basic lipases required 5 mg BSA/ml and no addition of Triton X-100. All lipases had an optimal temperature of 37° C except neutral muscle lipase, which was optimally active at 45° C. A wider range of optimal temperatures of 30–45 and 15–45° C was found for muscle acid esterase activity and neutral esterase activity, respectively. In adipose tissue, higher temperatures of 60° C and 45–75° C were found for maximal acid esterase and neutral esterase activities, respectively. Lipolytic and esterolytic activity assays in muscle and adipose tissue were conducted at four different stages in the processing of Spanish Serrano dry-cured ham. Recovered activities of muscle enzymes were more than 40% of the original activity, even at the end of the drycuring process. In adipose tissue, recovered esterase activity was also around 50% of the original activity at the end of the process, while lipolytic activity was significant only during the post-salting stage.

This work presents the effect of redox potential in the range +100 to −250 mV on the muscle cathepsins B, H and L, lysosomal acid lipase and acid esterase and on neutral and basic lipases and neutral esterase from adipose tissue. Cathepsins B, H and L need reducing conditions (below −50 mV) for maximal activity. Lysosomal acid lipase remains unaffected while activity of muscle acid esterase decreases sharply below −175 mV. The activity of basic lipase from adipose tissue is also reduced below −80 mV while neutral lipase remains unaffected. The activity of neutral esterase is drastically reduced to negligible values below −100 mV. Copyright © 1992, Wiley Blackwell. All rights reserved

Different procedures for the extraction of myofibrillar and total proteins of both raw and dry-cured ham have been assayed. Three solvents—(1) 0.1 m phosphate buffer + 1.1 m KI, pH = 7.4 , (2) 0.1 m tris/HCl + 1 % ( w/v ) sodium dodecyl sulphate, pH = 7.0 and (3) 8 m urea + 1 % ( v/v ) β-mercaptoethanol-were used for myofibrillar proteins extraction and the homogenates compared quantitatively and by electrophoresis. Solvent (3) gave a higher protein recovery from dry-cured ham than solvent (2) although the electrophoretic patterns showed similar profiles. One relevant fact was the appearance of a 150 KDa fragment and numerous fragments in the 50–100 KDa region. No myosin band was observed.

CHEMISTRY AND BIOCHEMISTRY Introduction to Analysis in the Dairy Industry, Patrick F. Fox Amino Acids in Dairy Foods, M. Concepcion Aristoy and Fidel Toldra Peptides, Isidra Recio and Rosina Lopez-Fandino Milk Proteins, Jerzy Dziuba, Piotr Minkiewicz, Malgorzata Darewicz, and Bartlomiej Dziuba Proteomics, Stefano Sforza, Valeria Cavatorta, and Rosangela Marchelli Carbohydrates, Nieves Corzo, Agustin Olano, and Isabel Martinez-Castro Triacylglycerols in Dairy Foods, Javier Fontecha, Manuela Juarez, and Miguel Angel De La Fuente Dairy Polar Lipids, Roeland Rombaut and Koen Dewettinck Fatty Acids, Miguel Angel De La Fuente and Manuela Juarez Cholesterol, Zehra Guler and Young W. Park Organic Acids, Huimin Zhang and Lloyd E. Metzger Flavor Formation, Barbara D'acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello TECHNOLOGICAL QUALITY Microstructure, Isabel Hernando, Isabel Perez-Munuera, Amparo Quiles, and Maria-Angeles Lluch Biosensors, Nora Adanyi Physical Sensors and Techniques, Colette C. Fagan and Colm P. O'Donnell Rheological Properties and Flavor Release, Nathalie Cayot Determination of Identity and Quality of Dairy Products, Romdhane Karoui Determination of Glycolysis, Gaspar Perez-Martinez Determination of Proteolysis in Cheese, N. Bansal, P. Piraino, and Paul L.H. McSweeney Determination of Lipolysis, Kieran Kilcawley Characterization of Lactic Acid Bacteria Used as Starter Cultures, Teresa Requena And Carmen Pelaez Detection of Bacteriophages in Milk, Alfonso H. Magadan, Victor Ladero, Noelia Martinez, Beatriz Del Rio, M. Cruz Martin, and Miguel A. Alvarez NUTRITIONAL QUALITY Prebiotics, K.C. Mountzouris and P. Tsirtsikos Probiotics, Ana M. Gomes, Manuela E. Pintado, and F. Xavier Malcata Determination of Water- and Fat-Soluble Vitamins in Infant Formulae, Olivier Heudi Minerals and Trace Elements, Amparo Alegria, Reyes Barbera, Maria Jesus Lagarda, and Rosaura Farre SENSORY QUALITY Color, Laurent Dufosse and Patrick Galaup Texture, Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy Flavor, Barbara D'Acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello SAFETY Microbial Flora, Effie Tsakalidou Spoilage Detection, Maria Cristina Dantas Vanetti PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products, Ilex Whiting, Nigel Cook, Marta Hernandez, David Rodriguezlazaro, and Martin D'Agostino Mycotoxins and Toxins, Carla Soler, Jose Miguel Soriano, and Jordi Manes Detection of Adulterations: Addition of Foreign Lipids and Proteins, Saskia M. Van Ruth, Maria G. E. G. Bremer, and Rob Frankhuizen Detection of Adulterations: Identifi cation of Milk Origin, Golfo Moatsou Residues of Food Contact Materials, Emma L. Bradley and Laurence Castle Chemical Contaminants: Phthalates, Jiping Zhu, Susan P. Phillips, and Xu-Liang Cao Analysis of Antibiotics in Milk and Its Products, Jian Wang Environmental Contaminants, Sara Bogialli and Antonio Di Corcia Allergens, Virginie Tregoat and Arjon J. Van Hengel Amines, Tomas Komprda and Vlastimil Dohnal

The partial replacement of sodium chloride by other chloride salts has been proposed as a possible strategy to reduce the sodium content of cured meat products. The aim of this study was to evaluate the effect brought about by partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on physicochemical and microbiological parameters of dry-cured pork loin after the curing and drying process. The replacement of around 70% NaCl significantly increased the hardness and chewiness of dry-cured loins but it is possible to obtain low sodium dry-cured loin, up to 45% substitution by potassium (25%), calcium (15%) and magnesium (5%), with no significant effects either on the physicochemical characteristics or the microbial counts compared with the traditional product with the usual amounts of sodium chloride.

Dry-curing of ham involves many biochemical reactions that depend on the processing conditions. The aim of this study was to evaluate the effect of the dry-cured processing on the concentration of creatine, creatinine and the creatinine/creatine ratio. Dry-cured hams under study were salted using three different salt mixtures (100% NaCl; NaCl and KCl at 50% each; and 55% NaCl, 25% KCl, 15% CaCl(2) and 5% MgCl(2)) in order to observe its influence on creatinine formation but no significant differences were found between them at any time of processing. However, significant differences between different post-salting times (20, 50 and 80 days) and the ripened hams (7, 9 and 11 months of ripening) were observed. Results showed that creatine and creatinine remain stable once the ripening period is reached. These results were confirmed when analysing dry-cured ham samples submitted to extreme conditions of temperature and time (20, 30, 40 and 70 degrees C during 0, 20, 40 and 60 min) as well as commercial dry-cured hams with more than 12 months of processing.

The consumption of cured meat products is not recommended to hypertensive consumers due to its high sodium content. This constitutes an important restriction for this industry, which is becoming more and more important due to the current trends in consumption. The partial replacement of sodium chloride by potassium chloride has been proposed as a possible strategy to reduce the sodium content of this type of products. The aim of this study was to evaluate the effect brought about by partial replacement of sodium chloride with potassium chloride (up to 70%) on physicochemical and microbiological parameters of dry-cured pork loin after the curing and drying process. The results showed that it is possible to obtain low sodium dry-cured loin, up to a 50% replacement of sodium by potassium, with similar physicochemical characteristics to the commercial product with usual amounts of sodium.

Part I.- Biological hazards in meat and processed meats 1.- Main concerns of pathogenic microorganisms in meat 2.- Fate of Escherichia coli O157:H7 in meat 3.- Insights in fresh meat spoilage 4.- Mycotoxins and toxins 5.- Transmissible spongiform encephalopathy and meat safety Part II.- Decontamination and/or protection technologies for meat processing 6.- Strategies for on-line decontamination of carcasses 7.- Advanced decontamination technologies: High hydrostatic pressure on meat products 8.- Advanced decontamination technologies: Irradiation 9.- Control of thermal meat processing 10.- Antimicrobials treatment 11.- Biopreservation 12.- Oxidative changes and their control in meat and meat products Part III.- Non-biological residues and contaminants in meat and processed meats 13.- Polycyclic aromatic hydrocarbons in smoked meats 14.- Veterinary drugs and growth promoters residues in meat and processed meats 15.- Priority environmental chemical contaminants in meat Part IV.- Current methodologies for the detection of contaminants in meat and processed meats 16.- Real-time PCR methods for detection of foodborne bacterial pathogens in meat and meat products 17.- Detecting and tracking emerging pathogenic and spoilage bacteria from farm to fork 18.- Molecular analysis of pathogenic bacteria and their toxins 19.- Methodologies for the detection of BSE risk material in meat and meat products 20.- GMO detection Part V.- Risk assessment and regulations on meat safety 21.- Principles of predictive modelling 22.- Predictive modellingof pathogen growth in cooked meats 23.- Microbiological quantitative risk assessment 24.- Quantitative risk assessment of bovine spongiform encephalopathy 25.- Regulations on meat hygiene and safety in the European Union 26.- Regulations on meat hygiene in the USA Index

The effect of chemical agents (salt, nitrate, ascorbic acid and glucose), and process parameters (water activity, pH and temperature) on porcine muscle cathepsins B, H and L was studied. Salt strongly inhibited cathepsin H activity. Only 40–50% of the original activity was recovered in the presence of 4–5% salt, typical of dry-cured meat products, while cathepsins B and L were less affected, recovering around 65–75% of their original activity. Ascorbic acid (above 1 g/L) strongly inhibited cathepsin H whereas glucose (up to 2 g/L) activated (around 30%) cathepsin B. Nitrate did not affect cathepsin activity. A decrease in water activity affected cathepsin B and H activity and cathepsin H activity was almost negligible below pH 5.5, which is usual in dry-cured sausage processes. All three enzymes were very active in the temperature range, 20–30° C, typical of dry-curing processes. A study in vitro, representing three stages of the dry-curing process of hams, revealed that cathepsins B and L might play an important role throughout the complete process whereas cathepsin H only participated in the middle and at the end of the dry-curing.

Different assays of cathepsin D activity in both porcine muscle and dry-cured ham extracts have been tested in order to find the best conditions for a reliable detection of cathepsin D in dry-cured meat products. The enzyme was effectively extracted with 0·2% (v/v) of Triton X-100. Nucleases if present were not observed to interfere with the assays. The best conditions for a reliable detection of cathepsin D in dry-cured ham were found to be the incubation of the enzyme extract for 1 h at 45°C in a reaction mixture containing 0·60% (w/v) of haemoglobin in 0·2 m sodium citrate buffer, pH = 3·7.

Scanning Electron Microscopy (SEM) has become a routine technique for the characterization of inert support materials for biocatalyst immobilization as well as for the observation of immobilized cells, especially cell colonization and cell-support interaction. SEM is expected to have important future applications in the observation of immobilized enzymes and will prove a useful technique in the engineering design and scale-up of immobilized biocatalyst systems.

Liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS) was applied as an advanced methodology to study the suitability of using α-aminoadipic semialdehyde (AAS) and γ-glutamic semialdehyde (GGS) as protein oxidation markers in meat products. The results obtained were compared to those obtained by using the DNPH-method and fluorescence spectroscopy for the analysis of protein carbonyls. Lipid oxidation was also investigated in order to elucidate the relationship between lipid and protein oxidation measurements. Both semialdehydes were originally detected in a food system which proves that lysine, arginine and proline are degraded as a result of oxidative reactions to yield AAS and GGS in meat products. A lack of consistency was observed between the MS results for AAS and GGS and the values obtained by the DNPH-method and the fluorescence spectroscopy. Unlike the last two methods, AAS and GGS measurements have proved to be unaffected by the composition or the structure of the food matrix providing precise information about the fate of particular amino acids during processing of muscle foods. These semialdehydes, and particularly GGS, could be used as indicators of protein oxidation in meat products like TBARS numbers are commonly used as lipid oxidation markers. In fact, a significant correlation was found between GGS values and TBARS highlighting the timely interaction between lipid and protein oxidation.

CHEMISTRY AND BIOCHEMISTRY Importance of Analysis and Some Basic Concepts, D.A. Ledward Amino Acids, M.C. Aristoy and F. Toldra Peptides, M.C. Aristoy, M.A. Sentandreu, and F. Toldra Proteins, M.L. Greaser Proteomics, K. Hollung, E. Veiseth, X. Jia, and E.M. Faergestad Muscle Enzymes: Proteinases, G.H. Geesink and E. Veiseth Muscle Enzymes: Exopeptidases and Lipases, F. Toldra, MA. Sentandreu, and M. Flores Muscle Enzymes: Glycohydrolases, V.S.L. Houtellier Fatty Acids, K. Raes and S. De Smet Triacylglycerols, S.B. Smith and R.K. Tume Analysis of Phospholipids in Muscle Foods, J. Ruiz, E. Muriel, T. Perez-Palacios, and T. Antequera Cholesterol and Cholesterol Oxides in Meat and Meat Products, N. Bragagnolo Determination of Oxidation, M. Estevez, D. Morcuende, and S. Ventanas Aroma, J.S. Elmore Carbohydrates, J.T. Keeton, H. Benli, and A.E. Claflin Nucleotides and Its Derived Compounds, M.C. Aristoy and F. Toldra PROCESSING CONTROL Basic Composition: Rapid Methodologies, A. Teixeira Moisture and Water-Holding Capacity, K.O. Honikel Microstructure of Muscle Foods, I. Perez-Munuera, V. Larrea, A. Quiles, and M.A. Lluch Physical Sensors and Techniques, J.P. Renou NUTRITIONAL QUALITY Composition and Calories, K.O. Honikel Essential Amino Acids, M.C. Aristoy and F. Toldra Trans and n-3 Fatty Acids, J.A.M. Prates and R.J.B. Bessa Vitamins, Y.-N. Kim, D.W. Giraud, and J.A. Driskell Minerals and Trace Elements, A. Alegria, R. Barbera, M.J. Lagarda, and R. Farre SENSORY QUALITY Color Measurements on Muscle-Based Foods, J.A. Perez-Alvarez and J. Fernandez-Lopez Measuring Meat Texture, M.B. Solomon, J.S. Eastridge, E.W. Paroczay, and B.C. Bowker Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception, S.M. Van Ruth Sensory Descriptors, G.R. Nute Sensory Perception, R. Deliza and M.B.A. Gloria Sensory Aspects of Cooked Meats, N.N. Terra, R.M.L. De Campos, and P.C.B. Campagnol SAFETY Methods for Evaluating Microbial Flora in Muscle Foods, D.Y.C. Fung Methods to Predict Spoilage of Muscle Foods, G. Duffy, A. Dolan, and C.M. Burgess Microbial Foodborne Pathogens, M. Mataragas, D. Kagli, and G.J.E. Nychas Parasites, A. Nareaho Mycotoxin Analysis in Muscles, J.D. Bailly and P. Guerre Detection of Genetically Modified Organisms, A. Germini, A. Tonelli, and S. Rossi Detection of Adulterations: Addition of Foreign Proteins, M.C.G. Lopez and M.L.M. Alegre Stable Isotope Analysis for Meat Authenticity and Origin Check, H.L. Schmidt, A. Rossmann, S. Rummel, and N. Tanz Determination of Persistent Organic Pollutants in Meat, A.L. Iamiceli, I. Fochi, G. Brambilla, and A. Di Domenico Growth Promoters, M. Reig and F. Toldra Antibiotic Residues in Muscle Tissues of Edible Animal Products, E. Verdon Index

The aim of this study was to evaluate the effect of different cooking procedures on the concentrations of creatine and creatinine and the ratio of creatinine/creatine in cooked ham. Two cooking methods (constant temperature and increasing temperature, constant T and DeltaT, respectively) were tested on different locations in porcine longissimus dorsi muscle and ham (semimembranosus, biceps femoris, and gluteus muscles). The results showed larger creatine conversion into creatinine in the surface layer than in the core as well as higher creatinine/creatine ratio values when applying the DeltaT in comparison to the constant T method. A correlation between the creatinine/creatine ratio and the heat treatment was established, and 15 samples of commercial cooked hams were analyzed to support these results. This creatinine/creatine ratio analyzed in the surface of the ham could be used as a rapid and nondestructive indicator to determine the effectiveness of the heat treatment in cooked ham processes.

Veterinary drugs are used in farm animals, via the feed or the drinking water, to prevent the outbreak of diseases or even for the treatment of diseases. However, the growth of animals may be promoted through the use of hormones and antibiotics. Depending on the type of residue and the application and washing conditions, these substances or its metabolites may remain in meat and other foods of animal origin and may cause adverse effects on consumers’ health. This is the main reason why its use is strictly regulated or even banned (case of the European Union) in different countries. Antibiotics typically used for growth promotion include chloramphenicol, nitrofurans, and enrofloxacin but others like sulphonamides, macrolides etc. may also be used (Reig & Toldra, 2007). An irreversible type of bone marrow depression that might lead to aplastic anaemia may be caused by chloramphenicol (Mottier et al., 2003), while some allergic reactions as well as emergence of drug-resistant bacteria may be caused by enrofloxacin (Cinquina, Longo, Anastasi, Giannetti, & Cozzani, 2003). One of the major metabolites of nitrofurans is furazolidone that has been reported to have mutagenic and carcinogenic properties (Guo, Chou, & Liao, 2003). There is also some evidence on the toxicity of sulphonamides on the thyroid gland (Pecorelli, Bibi, Fioroni, & Galarini, 2004). Other important concern about the presence of antibiotics residues in animal foodstuffs is related to the selection of resistant bacteria in the gastrointestinal tract and disruption of the colonization barrier of the resident intestinal microflora (Cerniglia & Kotarski, 2005). Intestinal flora may vary depending on the diet and thus is subject to large variations in the proportion of major bacterial species (Moore & Moore, 1995). The presence of antibiotics in meat may alter the intestinal microflora that is essential for human physiology, food digestion, and metabolism of nutrients (Chadwick, George, & Claxton, 1992; Vollard & Clasener, 1994) contributing to the development of antibiotic resistance in the indigenous microflora and impairing colonization

In a first experiment one group of pigs was maintained in free-range conditions according to the traditional way in a Mediterranean forest (exercised-1) and another group was housed individually and received acorns (sedentary-1). In a second experiment two groups of pigs were fed a mixed diet for the whole experimental period. One of these groups was housed individually in 8 m 2 pens (sedentary-2). The other group was housed in a corridor and forced to walk daily (exercised-2). The subcutaneous fat and neutral lipids of muscle from the exercised pigs fed acorns had higher C18:1 n -9, MUFA, C18:1/C18:0, MUFA/SAT and lower C16:0 and SAT when compared with the fat from the pigs fed acorns in confinement. Those exercised animals fed the mixed diet had also lower C16:0 and SAT in subcutaneous fat and lower SAT and higher C18:2, C18:3, PUFA and MUFA/SAT in neutral lipids when compared with the sedentary pigs, which may indicate that delta-9-desaturase activity was higher in exercised than in sedentary pigs. Exercised pigs had higher acid and neutral esterases and lower neutral lipase activity than sedentary pigs. No differences in the α-tocopherol concentration and TBARS values of meat samples among the pigs that received a mixed diet either exercised or sedentary were observed. The moderate exercise reduced the postprandrial concentrations of triglycerides in plasma, but did not reduce other plasma levels.

The effects of physical activity on performance, carcass traits, Psoas major lysosomal and exoprotease acitivies and meat quality were studied in 24 castrated male Iberian pigs during the last fattening period (from 111.1 ± SD 5.2 kg). Pigs were randomly distributed in three groups. Two groups receiving the same diet were reared in confinement, one housed in individual pens of 8 m2 (sedentary group) and the other was housed outdoor with daily (up to 2 km) forced walking (exercise group).;one group was reared under the traditional production system walking daily several km and fed mostly with acorn from Quercus ilex and Quercus rotundifolia and grass (free-range group). No differences were found in performance and carcass traits. In exercised pigs a lower activity of cathepsin B + L and total cathepsins (P < 0.05) was observed. Exercise induced the inhibition of dipeptidyl peptidases II and III and arginyl aminopeptidase and the activation of dipeptidyl peptidases IV and leucyl aminopeptidase (P < 0.05). Although no effects on total free amino acids in Psoas major muscle were observed the concentration of branched chain amino acids decreased in the free-range pig group probably related to an increase in physical activity. Exercise had no effects in Psoas major postmortem tenderness and water holding capacity. © 2007.