动物产品检查学Lecture1Content-中兴大学动物科学系.PDF

Lecture 1 Class Introduction Dr. Fa-Jui Tan 1 Content • Class requirement • Why analyze foods – Midterm project – Examples • • HACCP • Information search • • Class introduction 2 1 • 3 Major contents of this course • Purposes of examination • TBA test • Standards of examination • VBN test • Sampling • pH color • Sensory evaluation • Water-holding capacity • Carcass Meat inspection • Food additives • Meat species identification • Microbial tests • Drug residuals – Total microbial counts – sulfonamide residues – E. coli /coliform • etc. 4 2 Textbooks and Major References • Handout • Major references – Nielsen, S. S. 1994. Introduction to the chemical analysis of foods. Jones and Bartlett Publishers. Boston, MA. – , , . 1993.. – 1991. 27 (CNS). pp. 527-587, pp. 592-660 – .1987. – .1988. 14pp. 460-489 5 Some journals you might want to search • Journal of Food Science • Food chemistry • Journal of Agricultural and Food Chemistry • Food Research International • Journal of Food