Handbook of Meat Processing

Sensory Evaluation of Meat Products 463 higher intensities for odor and taste. Overall assessors were able to discriminate betwe ...

464 Chapter 26 Irradiation This process has been the cause of much dispute among both consumers and regula- tors, and consequent ...

Sensory Evaluation of Meat Products 465 they could reappraise their selection based on previous product quality experience. Fat ...

466 Chapter 26 assessment included rubberiness, ease of fragmentation, degree of comminution, ten- derness, and moistness. Five ...

Sensory Evaluation of Meat Products 467 Deliza , R. and M. B. A. Gloria. 2009. Sensory percep- tion. In Handbook of Muscle Foods ...

468 Chapter 26 Siret , F. , and S. Issanchou. 2000. Traditional process: infl uence on sensory properties and on consumers ’ exp ...

469 Chapter 27 Detection of Chemical Hazards Milagro Reig and Fidel Toldr á Introduction The development of modern analytical te ...

470 Chapter 27 nitrous acid (pKa = 3.36). The amount of N - nitrosamines in meat products depends on many variables, such as the ...

Detection of Chemical Hazards 471 are analyzed with liquid chromatography atmospheric pressure chemical ionization mass spectrom ...

472 Chapter 27 formed in oven roasting and baking at low temperatures. In general, the direct contact of meat with the heating s ...

Detection of Chemical Hazards 473 ent woods after specifi c pyrolisis conditions and extraction protocols. In addition to formin ...

474 Chapter 27 formation as an index of the oxidative status. This method is not specifi c and is subject to some errors. An int ...

Detection of Chemical Hazards 475 2008 ). Both semialdehydes are formed as the main carbonyl products from metal - catalyzed oxi ...

476 Chapter 27 Table 27.2. List of veterinary drugs and substances with anabolic effect according to classifi cation in C ouncil ...

Detection of Chemical Hazards 477 the United Nations Environment Programme as those persistent chemical substances that can accu ...

478 Chapter 27 volatile nitrosamines in dry sausages. Food Additives and Contaminants 15 : 270 – 279. EFSA. 2003. The Effects of ...

Detection of Chemical Hazards 479 Comprehensive Reviews in Food Science and Safety 5 : 18 – 25. SCF. 1995. Smoke fl avorings: Re ...

480 Chapter 27 somes by berry phenolics. Journal of Agricultural and Food Chemistry 52 : 7419 – 7424. Walker , R. 1990. Nitrates ...

481 Chapter 28 Microbial Hazards in Foods: Food - Borne Infections and Intoxications Daniel Y. C. Fung Introduction Food is esse ...

482 Chapter 28 are too small to be seen without a micro- scope. On the one hand, microorganisms can be benefi cial to humans bec ...