Food Chemistry

12.6 Kinds of Meat, Storage, Processing 597 Slow thawing of frozen meat is generally consid- ered more favorable than rapid thaw ...

598 12 Meat Fig. 12.30.Water holding capacity of beef muscle ver- sus heat treatment and pH. (according toHamm, 1972) pH, develo ...

12.7 Meat Products 599 and smoked.Praha hamis a special cooked ham which is often baked in a bread dough. 12.7.2.1.3 Bacon Back ...

600 12 Meat 12.7.2.2.1 Raw Sausages Typical products are Cervelat sausage, salami and the German Mettwurst. They are made of raw ...

12.7 Meat Products 601 12.7.2.2.3 Boiling Sausages Boiling sausages are made from raw meat (beef, pork, veal) by boiling, baking ...

602 12 Meat Table 12.21.Chemical composition of beef extract % Organic matter 56–64 Amino acids, peptides 15–20 Other N-compound ...

12.8 Dry Soups and Dry Sauces 603 pressure-stable stirred tank). Hydrolysis proceeds at temperatures above 100◦C and the appropr ...

604 12 Meat aromas are used as the taste-bearing substance (cf. 12.9.3). These substances are dried with and without a carrier ( ...

12.9 Meat Aroma 605 via a separate fluid bed. The packaging materials used protect the dry mixture from light, air, and moisture ...

606 12 Meat Table 12.23.Concentrations of odorants in boiled beef and pork and in fried chicken Concentration (μg/kg) Chickenb B ...

12.9 Meat Aroma 607 (12.28) Larger amounts of MT are released only on hy- drolysis of the lipids in the meat of ruminants, but n ...

608 12 Meat drolysate is used as the amino acid source and other important precursors of meat aromas like thiamine and monosacch ...

12.10 Meat Analysis 609 proved to be valuable when the electrophero- grams of the protein extracts reveal protein zones or bands ...

610 12 Meat Fig. 12.39.Animal species with the same myoglobin patterns. Separation by isoelectric focusing of water soluble musc ...

12.10 Meat Analysis 611 Fig. 12.40.Blended beef and pork meat: Densitograms of sarcoplasm proteins separated by PAGIF and PAG- p ...

612 12 Meat household as meat tenderizers. Analytical deter- mination of proteinases is relatively difficult. A possible assay m ...

12.10 Meat Analysis 613 pinkish-red color of processed meat,L-ascorbic acid is of importance in pickle-cured meat products. Othe ...

614 12 Meat contain milk, egg or soy proteins. These proteins can be detected immunochemically, e. g., with the ELISA technique ...

12.11 References 615 Honikel, K.O.: Vom Fleisch zum Produkt. Fleisch- wirtschaft 84 , 228 (2004) Igene, J. O., Yamauchi, K., Pea ...

616 12 Meat Traub, W., Piez, K. A.: The chemistry and structure of collagen. Adv. Protein Chem. 25 , 243 (1971) Van Rillaer, W., ...