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Deterioration of Processed Meat [PDF]
, 1984 Manufacturers of processed meat products contend with two types of product deterioration: (1) flavor and (2) appearance. Each of these types of deterioration is referred to at both the processor and retail level as spoilage. Product spoilage can be obvious to the eye, as in the case of product greening, or obvious only to the nose or palate, as with ...
F. W. Tauber, A. M. Pearson
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Handbook of Meat and Meat Processing
2012Meat Industries Meat Industries: Characteristics and Manufacturing Processes Y. H. Hui Meat Science Muscle Biology Amanda D. Weaver Meat Composition Robert G. Kauffman Postmortem Muscle Chemistry Marion L. Greaser and Wei Guo Quality and Other Attributes Meat Color Lorenzo Castigliego, Andrea Armani, and Alessandra Guidi Flavors and Flavor Generation ...
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Cholesterol oxides in processed meats
Meat Science, 1986Methods for the extraction of cholesterol oxides from meats were studied. A dry column technique for the extraction of sterols was found to be more rapid and convenient than conventional chloroform-methanol extraction. An overall yield of 32·0% and 23·6% for radiolabelled cholesterol and cholesterol oxides, respectively, was obtained after dry column ...
Ken Lee +3 more
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To meat or not to meat? Processed meat and risk of dementia
The American Journal of Clinical Nutrition, 2021Alberto Ascherio +2 more
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high pressure processing of meat and meat products
2016High pressure (HP) was first introduced at the end of the nineteenth century in the field of materials chemistry. The first application of high pressure in the food industry was proposed by Hite in 1899 to pasteurize milk and fruit products. The high hydrostatic pressure (HHP) treatment is considered as a nonthermal process, alternative to heat ...
Guillou, Sandrine +3 more
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Starters in the processing of meat products
Meat Science, 1994Starter cultures applied in meat technology may contain moulds, yeasts and bacteria. Moulds have been selected with the primary intension to exclude any potential of mycotoxin production. Their sensory effects and the requirements of technology are also criteria for suitable starters.
H.J. Knauf, Walter P. Hammes
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Cysticerci in Processed Meat in Guatemala
The American Journal of Tropical Medicine and Hygiene, 1965Summary Samples of sausages and frankfurters collected in 176 stores in Guatemala City (in a 20% random sample of 3,758 food establishments) were examined for the presence and viability of cysticerci. Cysticercus cellulosae (1–45 per sample) was found in 6 percent of 99 pork sausage, 6.5 percent of 107 Spanish-type sausage, and none of the 6 cocktail ...
Juan Zapatel +2 more
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Introduction to Meat Processing
1984Meat processing as discussed in this text includes all processes utilized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and enzymes ...
F. W. Tauber, A. M. Pearson
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New Concepts in Meat Processing
1975Publisher Summary This chapter explains in detail the various processes and techniques involved in meat processing, and also illustrates how a study of a specific problem in a particular class of animals can make an impact on meat processing in general.
Cavey Cl +4 more
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2002
Processing is a system of complex steps to convert the live bird into a ready-to-cook product, either as a whole bird or cut up into component parts. Each processing step is designed to perform a particular task in an efficient, sanitary manner (Brant, et al., 1982).
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Processing is a system of complex steps to convert the live bird into a ready-to-cook product, either as a whole bird or cut up into component parts. Each processing step is designed to perform a particular task in an efficient, sanitary manner (Brant, et al., 1982).
openaire +2 more sources