Handbook of Meat Processing

Cooked Sausages 323 excludes oxygen can reduce oxidation. Consequently, sausages are not, or they need not be, susceptible for r ...

324 Chapter 17 gated linoleic acid (Martin et al. 2008 ). Vegetable fats usually melt at lower tempera- tures than meat fats, an ...

Cooked Sausages 325 Martin , D. , J. Ruiz , R. Kivikari , and E. Puolanne. 2008. Partial replacement of pork fat by conjugated l ...

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327 Chapter 18 Bacon Peter R. Sheard Introduction Originally developed as a method of preserv- ing pork before the widespread us ...

328 Chapter 18 Modern Wiltshire Cured Bacon Bacon is still produced using a Wiltshire - style process, albeit adapted for modern ...

Bacon 329 and fed a commercial concentrated diet. The pigs have a fast growth rate and are slaugh- tered at 90 – 110 kg when the ...

330 Chapter 18 pieces, covered with fresh immersion brine, and held for up to 3 days. The cured pieces are then removed, stacked ...

Bacon 331 can be achieved using a one - stage system by placing the bacon in a cold room operating at the target temperature, or ...

332 Chapter 18 Agency has set voluntary targets for the food industry aimed at reducing the average salt intake to 6 g/day from ...

Bacon 333 during cooking. There is no evidence that this affects eating quality, but the exudate none- theless adversely affects ...

334 Chapter 18 quite different from those used today and at a time when less was known about boar taint. A French study on bacon ...

Bacon 335 the cooking odour of lardons produced from pork with different androstenone and skatole contents. In Boar Taint in Ent ...

336 Chapter 18 pork loin steaks from light slaughter weight boars and boars vaccinated with Improvac. EEAP 26 – 27. Pegg , R. B. ...

337 Chapter 19 Canned Products and P â t é Isabel Guerrero Legarreta Introduction Canning is probably the most effi cient meat p ...

338 Chapter 19 salt). Raw meat redox potential is − 50 mV; this value is reduced when the meat is heated: in sausages, it decrea ...

Canned Products and Pâté 339 temperatures; this is the case with tropical preserves (Manev 1983 ). Heat treatment conditions des ...

340 Chapter 19 A = area of transference Δ T = temperature difference L = thickness of the material k = thermal conductivity coef ...

Canned Products and Pâté 341 instance, 90% of a C. progenies population is destroyed if heating at 110 ° C is maintained for 10 ...

342 Chapter 19 (Guerrero Legarreta 2001 ). D and F are related through the equation: F=−Da b()log log (19.4) where: a = initial ...