Handbook of Meat Processing
Chemistry and Biochemistry of Meat 23 Root , D. D. , and K. Wang. 1994a. Calmodulin - sensitive interaction of human nebulin fra ...
24 Chapter 1 dence of elastic and inelastic domains of the bipolar fi laments. Journal of Cell Biology 99 : A435 – A435. Wheeler ...
25 Chapter 2 Technological Quality of Meat for Processing Susan Brewer Introduction For the purposes of this discussion, techno- ...
26 Chapter 2 polymorphisms within the gene for bovine leptin, a chemical messenger that affects feed intake, fatness (fat yield ...
Technological Quality of Meat for Processing 27 while that from Duroc and Duroc/Hampshire was lower in fat. Pork from Danish Lan ...
28 Chapter 2 higher the phospholipid concentration (Larick et al. 1989 ). Feedlot - fi nished cattle have a different fatty acid ...
Technological Quality of Meat for Processing 29 been used as indicators of meat quality. Highly marbled meat has traditionally b ...
30 Chapter 2 1979 ). During the immediate postmortem period, tissues metabolize glycogen via anaerobic pathways, lowering pH. AT ...
Technological Quality of Meat for Processing 31 drip loss, poor WHC, and pale color of pale, soft exudative (PSE) pork (Bendall ...
32 Chapter 2 Hambrecht et al. (2005) reported that high stress conditions (long transport, short lairage) decreased muscle glyco ...
Table 2.1. Flavors and aromas associated with volatile compounds in meat Compound Flavors and Aromas Pentanal Pungent Hexanal Gr ...
Table 2.2. Fatty acid composition of selected types of meat 1 Total lipid g/100 g Total sat. fatty acids 12:0 14:0 16:0 18:0 16. ...
Technological Quality of Meat for Processing 35 3 - methylcyclopentanone (Imafi don and Spanier 1994 ). Methyl - branched compou ...
36 Chapter 2 animals and among muscles within an animal; this may relate to initial tenderness (Novakofski and Brewer 2006 ; Sto ...
Technological Quality of Meat for Processing 37 (Fe 3+ , Table 2.3 ). Oxygen can bind to heme iron only if it is in the ferrous ...
38 Chapter 2 to suffer from color defects (Halothane+, Pietrain, and RN - Hampshire). Because color is a function of rate of pH ...
Technological Quality of Meat for Processing 39 lipid fraction and sensory characteristic of Longissimus lumborum. Meat Science ...
40 Chapter 2 and gilts from two genotypes. Journal of Animal Science 75 : 934 – 941. Lynch , A. , D. J. Buckley , K. Galvin , A. ...
Technological Quality of Meat for Processing 41 edited by F. Shahidi. London : Blackie Academic and Professional. Shahidi , F. 1 ...
42 Chapter 2 Yancey , E. , M. Dikeman , K. Hachmeister , E. Chambers IV. , G. Millike. 2005. Flavor characterization of top blad ...
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