Food Chemistry

11.4 Egg Products 557 11.2.4.4.4 Aroma Substances The typical aroma substances of egg white and egg yolk are still unknown. The ...

558 11 Eggs Fig. 11.5.Schematic presentation of the production of egg products processing steps involved in manufacturing of egg ...

11.4 Egg Products 559 effects of importance in the initial stage of the whipping process. In angel cake, egg white without ovomu ...

560 11 Eggs Table 11.14.Composition of dried egg products (values in %) Whole Egg Egg Constituent egg white yolk Moisturea 5. 08 ...

11.5 References 561 Fig. 11.7.Egg yolk viscosity on addition of NaCl or saccharose and after frozen storage. (according to Palme ...

562 11 Eggs Palmer, H.H., Ijichi, K., Roff, H.: Partial thermal rever- sal of gelation in thawed egg yolk products. J. Food Sci. ...

12 Meat 12.1 Foreword Much evidence from many civilizations has verified that the meat of wild and domesticated animals has play ...

564 12 Meat Table 12.1.Continuation 1 Country Beef/Veal Country Buffalo Country (Mutton/Lamb) Sheep meat USA 11 , 910 India 1488 ...

12.2 Structure of Muscle Tissue 565 Table 12.1.Continuation 2 Country Chicken meat Country Duck meat Country Meat, grand total U ...

566 12 Meat Fig. 12.1.The structural element of skeletal muscle (according toGault, 1992). 1 epimysium, 2 perimysium, 3 endomysi ...

12.2 Structure of Muscle Tissue 567 Fig. 12.3.A cross-section of a muscle fiber. (fromSchultz, Anglemier, 1964) Fig. 12.4.An obl ...

568 12 Meat Fig. 12.6.A longitudinal section of two adjacent mus- cle fibers. (fromSchultzandAnglemier, 1964) Fig. 12.7.A longit ...

12.3 Muscle Tissue: Composition and Function 569 Fig. 12.8.Schematic representation of a sarcomere in the relaxed (a) and contra ...

570 12 Meat Fig. 12.9.Schematic repre- sentations of (a) a myosin molecule (according to Lehninger, 1975), (b)ar- rangement of t ...

12.3 Muscle Tissue: Composition and Function 571 Table 12.5.Muscle proteins Proteins Percentagea Myofibrillar proteins 60. 5 Myo ...

572 12 Meat Fig. 12.10.A schematic representation of a thin filament. (according toKarlsson, 1977) 12.3.2.1.6 Contraction and Re ...

12.3 Muscle Tissue: Composition and Function 573 12.3.2.1.7 Actomyosin Solutions of F-actin and myosin at high ionic strength (μ ...

574 12 Meat Fig. 12.13.Octahedral environment of Fe^2 +-proto- porphyrin with the imidazole ring of a globin histidine residue a ...

12.3 Muscle Tissue: Composition and Function 575 Fig. 12.15.Absorption spectra of myoglobin - - -, oxymyoglobin – – – and metmyo ...

576 12 Meat NO, N− 3 ), low-spin complexes are formed, the spectra of which are similar to those of MbO 2. The change of Fe^2 +→ ...