ABSTRACT
Contents 31.1 Introduction ................................................................................................................. 666
31.1.1 Biogenic Amines: Origin and Classifi cation .................................................... 666 31.1.2 Relevance of Biogenic Amines in Food............................................................ 666
31.2 Biogenic Amines in Meat and Meat Products............................................................... 668 31.2.1 Aminogenic Microorganisms Associated with Meat
and Meat Products ..........................................................................................668 31.2.2 Occurrence of Biogenic Amines in Meat and Meat Products .......................... 668
31.2.2.1 Fresh Meat and Fresh Meat Products ............................................. 668 31.2.2.2 Cooked Meat Products .................................................................. 669 31.2.2.3 Cured Meat Products ..................................................................... 669 31.2.2.4 Fermented Meat Products .............................................................. 669
31.2.3 Biogenic Amine Index ......................................................................................670 31.2.3.1 Biogenic Amines to Evaluate the Loss of Meat Freshness ............... 670 31.2.3.2 Biogenic Amines to Monitor the Hygienic Quality
of Raw Materials in Meat Products .................................................671 31.3 Determination of Biogenic Amines in Meat and Meat Products ...................................672
