Handbook of Meat Processing
Emulsifi cation 163 K. J. Prusa. 2008. Effects of dried distiller grains with solubles on fat quality of fi nishing pigs, Swine ...
164 Chapter 7 poultry meat on the rheological properties of sausage. Journal of Food Engineering 68 ( 2 ): 185 – 189. Delaitre , ...
Emulsifi cation 165 Iwasaki , T. , K. Noshiroya , N. Saitoh , K. Okano , and K. Yamamoto. 2006. Studies of the effect of hydrost ...
166 Chapter 7 Mourot , J. , and D. Hermier. 2001. Lipids in monogastric animal meat. Reprod. Nutr. Dev. 41 : 109 – 118. Ni ñ ole ...
Emulsifi cation 167 Steenblock , R. , J. Sebranek , D. Olson , and J. Love. 2001. The effects of oat fi ber on the properties of ...
168 Chapter 7 sages manufactured with high hydrostatic pressure. Poultry Science 78 ( 6 ): 914 – 921. Yuste , J. , M. Mor - Mur ...
169 Chapter 8 Thermal Processing Jane Ann Boles Introduction The origin of meat cookery is older than civi- lization itself, and ...
170 Chapter 8 components identifi ed in raw meat (Seideman and Durland 1984 ). Hamm and Hofmann (1965) observed that the evoluti ...
Table 8.1. Effect of cooking on selected pathogenic bacteria Author Product Bacteria Cooking Process Effect Pepe et al. 2006 Bre ...
172 Chapter 8 Author Product Bacteria Cooking Process Effect Murphy et al 2004a Beef/Turkey link Salmonella 55 ° C 41.02 min D - ...
Table 8.2. Compounds contributing to fl avor and odor of cooked meat Author Compound Flavor or Odor Prescott et al., 2001 Branch ...
174 Chapter 8 observed by other researchers is usually a surface phenomenon. Shear force values are measured in a way to avoid t ...
Thermal Processing 175 increased, subjective color scores increased, indicating less redness and a more apparent degree of donen ...
176 Chapter 8 other methods of cookery. Radio frequency heating is another rapid cooking alternative that is regarded as a volum ...
Thermal Processing 177 the product during cooking helps improve juiciness (Ritchey and Hostetler 1965 ) but also helps with the ...
178 Chapter 8 related to changes in protein solubility. The matrix density decreases as temperature is raised (Barbut et al. 199 ...
Thermal Processing 179 cluded that the change in volume was mostly due to moisture loss. Expulsion of water from the myofi ber w ...
180 Chapter 8 2004 ). Increased levels of oil or oilseed seeds in the diet can also increase the levels of α - tocopherol found ...
Thermal Processing 181 thermal denaturation of proteins in beef muscle. Journal of Food Processing and Preservation 18 : 31 – 46 ...
182 Chapter 8 Morrissey , P. A. , P. J. A. Sheehy , K. Galvin , J. P. Kerry , and D. J. Buckley. 1998. Lipid stability in meat a ...
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