Results 211 to 220 of about 725,128 (242)
Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat [PDF]
Foods, 2023 While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their effects on ...
Sabrina Gensberger-Reigl +1 more
exaly +2 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
2019
This chapter presents the production of real animal meat, which is grown outside of an animal. Starting cells are grown to meat products with the aid of tissue engineering techniques, a process with many names: “Lab meat,” “in vitro meat,” “cultured meat,” or “clean meat.” The chapter gives an overview of the technology and—maybe even more interesting ...
openaire +2 more sources
This chapter presents the production of real animal meat, which is grown outside of an animal. Starting cells are grown to meat products with the aid of tissue engineering techniques, a process with many names: “Lab meat,” “in vitro meat,” “cultured meat,” or “clean meat.” The chapter gives an overview of the technology and—maybe even more interesting ...
openaire +2 more sources
An alternative process for cleaning knives used on meat slaughter floors
International Journal of Food Microbiology, 2007Traditionally on slaughter floors operator knives are cleaned by rinsing in hand wash water at 20-40 degrees C followed by brief immersion in baths termed "sterilisers" which contain water no cooler than 82 degrees C. Under Australian legislation, both domestic and export, it is possible for a meat processing establishment to apply to the Controlling ...
Ian, Eustace +5 more
openaire +2 more sources
Cleaning and disinfection of knives in the meat industry.
Zentralblatt fur Bakteriologie, Mikrobiologie und Hygiene. 1. Abt. Originale B, Hygiene, 1985The effect of disinfection of knives with water of 82 degrees C (180 degrees F) strongly depends on the amounts of protein and fat present on the tools. When fats or proteins are absent, even a high bacterial contamination on a stainless steel plate will be completely eliminated by immersion in water of 82 degrees C during 1 s, whereas even after 10 s ...
J M, Snijders +3 more
openaire +1 more source
Cleaning and disinfection practice in the meat industries of Europe.
Revue scientifique et technique (International Office of Epizootics), 1995The application and efficacy of cleaning and disinfection methods are reviewed, together with the relevant European and French legislation. European Commission Hygiene Directive 93/43/EEC of 14 June 1993 proposes the adoption of hazard analysis and critical control points (HACCP) for the meat industry, and this includes cleaning and disinfection. It is
G, Salvat, P, Colin
openaire +1 more source
Fremtidens kødproduktion baseret på clean meat
2019Fremtidens kødproduktion vil blive baseret på stamceller udtaget fra muskler og måske branded som ”Aldrig født - aldrig slagtet”. Det kommende produkt har mange navne dækkende stort set over det samme: ”clean meat”, in vitro meat, artificial meat, etc. I august, 2013 blev verdens første in vitro burger produceret og præsenteret ved en pressekonference ...
Oksbjerg, Niels, Therkildsen, Margrethe
openaire +1 more source
Clean meat: techniques for meat production and its upcoming challenges
Animal Biotechnology, 2022Uday Annapure
exaly