Handbook of Meat Processing
Freezing/Thawing 123 Miller , R. K. 2002. Factors affecting the quality of raw meat. In Meat Processing: Improving Quality , edi ...
124 Chapter 5 Winger , R. J. 1984. Storage life and eating related quality of New Zealand frozen lamb: A compendium of irrepress ...
125 Chapter 6 Curing Karl O. Honikel Introduction In its original meaning, curing means cor- recting, making better, that is, tr ...
126 Chapter 6 ions. NaCl is soluble to 35.7 g/100 ml in cold water and 39.1 g/100 ml in hot water. Its molecular weight is 58.45 ...
Curing 127 is separated from the rest of the myofi bers (Fig. 6.5 , B to C). As these protein units become independent of the ot ...
128 Chapter 6 (actin) (Quinn et al. 1980 ). Meat and fat cells are surrounded by connective tissue, which denatures and shrinks ...
Curing 129 This water release is called cooking loss or cookout if fat is also released in fat - containing meat. Table 6.2 show ...
130 Chapter 6 Heating of an Emulsion Type Sausage Batter (with Fat) The addition of salt and water at low tem- peratures (0 – 10 ...
Curing 131 As already described, some of the proteins even dissolve and attract each other by the hydrophobic side chains. These ...
132 Chapter 6 Cooked Hams Cooked hams are processed from raw meat (big or small pieces) with about 2% salt or brine given to the ...
Curing 133 action of salt, and improve appearance and fl avor. Nitrogen exists in seven different states of oxidation, starting ...
134 Chapter 6 (EU) has reconsidered its regulation, and in directive 2006/52/EC/ (Directive 2006 ), the use of nitrite and nitra ...
Curing 135 Many countries have similar regulations. For example, the regulations of the United States should be mentioned here. ...
136 Chapter 6 The oxidation of nitrite to nitrate in meat is also the primary reason why nitrate will be found in considerable c ...
Curing 137 around 90%. In products with access to oxygen, the remaining concentrations are by far lower than 90% (see Tables 6.5 ...
138 Chapter 6 0 10 20 30 40 50 60 70 80 0 2 0406080100 Nitrite ppm Nitrate ppm Figure 6.12. Relationship of nitrite and nitrate ...
Curing 139 and other oxidizing agents such as nitrite can oxidize the Fe 2+ to Fe 3+. The metmyoglobin (MetMb) that is formed is ...
140 Chapter 6 venting their release on heating. By dissolv- ing and swelling the meat protein structure, salt also tenderizes me ...
Curing 141 gen S ä ure auf der Fleischfarbe. Arch. Hyg. Bakt. 35 : 11 – 18. Kudryashow , V. 2003. Personal communication. Lawrie ...
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