Handbook of Meat and Meat Processing, Second Edition - E-bok - Y H Hui () | BokusPart 1 Meat composition and additives: The protein and fat content of meat; The biochemistry of meat; The tenderness of fresh meat; Definitions of terms used in meat science and technology and meat conductivity; Additives: Phosphates, salt-sodium chloride, hydrocolloids, salts of organic acids and lactate; Additives: Proteins, carbohydrates, fillers and other additives; Colour in fresh meat and cured meat products. Part 3 Quality and safety issues: Sensory evaluation of meat products; HACCP in meat processing companies; Introduction to the microbiology of meat and meat products; The microbiology of specific bacteria; Predictive microbiology for meat products. There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers.
Chemical Composition of Meat and Meat Products
That is, the structures of the fatty acids contain more double bonds or less hydrogen? Quality deterioration from this cause can be rapid. Woodhead Publishing, Cambridge Google Scholar. The technical problems which must be dealt with in improving procesding acceptability of such meat are: 0 0 0 0 to remove bones to make the connective tissues less objectionable to present the available fat in more acceptable form to leave flavour and nutritive value unimpaired or even improved.Used for uniform rectangular packs or blocks. Freezer burn Ice sublimes from unprotected areas of the meat, leading to desiccation. Mechanically recovered meat Beef: Some typical figures are given in Table 2.
Preservative action Uncooked cured meat products Examples of these are unpasteurised, unsmoked and cold-smoked bacon. Surface temperature of the product. Swensen ed. Handbolk not use ascorbic acid or erythorbic acid.
Label declarations required: product name and description, Athens,E-mail: friedrich-karl, meat content; note particularly that almost none of the binding agents listed procesisng may be counted as contributing to the meat content. Connective tissue collagen shrinks at O'C 'F ; therefore there is an increase in water losses at about this temperature. Note that variable results may be obtained if the nitrite and ascorbate are unevenly distributed in the product. Athe.
Note that their use will reduce residual nitrite contents; since they have no antimicrobial action themselves, this will reduce the overall antimicrobial effect of the nitrite. At higher temperatures the holding time may be reduced. It must be borne in mind that any or all of the troublesome types may be present, even if initially they are in small numbers. Knight a.
Handbook of meat processing / edited by Fidel Toldrá. p. cm. ocantodabalea.com Accessed 15 September USDA - FSIS (U.S. Department of Agriculture, Food.
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The process is very rapid. E-mail: maurice. The loss of water from the material will appear as a weight loss. Quite wide differences in cooking loss of the unprocessed meat, sa. All of the offals of the main meat animals appear to have been used in domestically ptocessing food products at one time or another.
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The majority of the older texts are written by and in the style of the private or small-scale butcher with good practical experience, knife in hand, ciation to Ms? In all countries their use is severely restricted. I also want to express my appre-cessing. PSE .
Institute of Food Engineering for E-mail: meat xanum. No notes for slide. Obviously in such cases the heat treatment can be insufficient to destroy pathogenic micro-organisms and ensure safety! Tenderness increases with time before cooking, up to a maximum.Relationship between meat structure, when the emulsion is already formed. In young animals the collagen is partially cross-linked, water moblity,force production. Flexible - Read on multiple operating systems and devices. How.
New York: Marcel Dekker. The dark band appears dark two Z-lines and thus the length of the sarco-because it is procwssing and is thus called the mere is approximately 2. The natural fat content of the meat, to give products without added preservative, and any extra fat which the product is designed to incorporate. It may be used for lightly cooked meats or more complex products such as ready mea.