Titlebook: Methods to Assess the Quality of Meat Products; José Manuel Lorenzo,Rubén Domínguez,Paulo E.S. Mun Book 2022 The Editor(s) (if applicable)

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Fatty Acids,and technological quality of meat and meat products. However, and despite being one of the most studied determinations, there are several techniques for fat extraction, for the methylation, and for identification/quantification of fatty acids. With this in mind, it should be mentioned that each of t

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Amino Acids (Free and Hydrolyzed),y the organism, however, in other cases,?they should be ingested in?the diet (essential amino acids). Because of the high content of amino acids in meat and meat products and their influence on the nutritional and sensorial quality, it is necessary the validation of new techniques to be more sensiti