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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 ...
YETİM, Hasan, KESMEN, Zülal
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2002
Defining meat quality. Part 1 Analysing meat quality: Factors affecting the quality of raw meat Nutritional quality of meat Lipid-derived flavours in meat products Modelling colour stability in meat Fat content of meat and meat products. Part 2 Measuring quality: Quality indicators for raw meat Sensory analysis of meat On-line monitoring of meat ...
Joseph Kerry, John Kerry, Ledward David
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Defining meat quality. Part 1 Analysing meat quality: Factors affecting the quality of raw meat Nutritional quality of meat Lipid-derived flavours in meat products Modelling colour stability in meat Fat content of meat and meat products. Part 2 Measuring quality: Quality indicators for raw meat Sensory analysis of meat On-line monitoring of meat ...
Joseph Kerry, John Kerry, Ledward David
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Safety of Meat and Processed Meat
2009Part I.- Biological hazards in meat and processed meats 1.- Main concerns of pathogenic microorganisms in meat 2.- Fate of Escherichia coli O157:H7 in meat 3.- Insights in fresh meat spoilage 4.- Mycotoxins and toxins 5.- Transmissible spongiform encephalopathy and meat safety Part II.- Decontamination and/or protection technologies for meat processing
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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.
W P, Hammes, H J, Knauf
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To meat or not to meat? Processed meat and risk of dementia
The American Journal of Clinical Nutrition, 2021Tian-Shin, Yeh +2 more
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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 ...
N A, Higley +3 more
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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 ...
J, ZAPATEL, A, UBIETO, M, MARTINEZ
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Marvelous Meat: an Introduction to Meat, Meat Processing, and Meat Judging
2015Helper's guide for the 4-H meat project.
DeMarco, Laurie W., Graham, Paul P.
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Advances in ingredient and processing systems for meat and meat products
Meat Science, 2010Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health ...
Jochen, Weiss +3 more
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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.
R H, Locker +4 more
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