Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
A Study Of Use Levels Quality Characteristics And Natural Cure Colorants In Mechanically Deboned Poultry Meat Summer Sausages
Download A Study Of Use Levels Quality Characteristics And Natural Cure Colorants In Mechanically Deboned Poultry Meat Summer Sausages full books in PDF, epub, and Kindle. Read online A Study Of Use Levels Quality Characteristics And Natural Cure Colorants In Mechanically Deboned Poultry Meat Summer Sausages ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis A Study of Use Levels, Quality Characteristics and Natural Cure Colorants in Mechanically Deboned Poultry Meat Summer Sausages by : Avtar Singh Dhillon
Download or read book A Study of Use Levels, Quality Characteristics and Natural Cure Colorants in Mechanically Deboned Poultry Meat Summer Sausages written by Avtar Singh Dhillon and published by . This book was released on 1975 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Study of Use Levels, Quality Characteristics and Natural Cure Colorants in Mechanically Deboned Poultry Meat Summer Sausages by : Avtar Singh Dhillon
Download or read book A Study of Use Levels, Quality Characteristics and Natural Cure Colorants in Mechanically Deboned Poultry Meat Summer Sausages written by Avtar Singh Dhillon and published by . This book was released on 1975 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dissertation Abstracts International by :
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1975 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Comprehensive Dissertation Index by :
Download or read book Comprehensive Dissertation Index written by and published by . This book was released on 1984 with total page 910 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Index to American Doctoral Dissertations by :
Download or read book Index to American Doctoral Dissertations written by and published by . This book was released on 1974 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Development and Microbiological Evaluation of Chicken Summer Sausages by : Gail Baccus-Taylor
Download or read book The Development and Microbiological Evaluation of Chicken Summer Sausages written by Gail Baccus-Taylor and published by . This book was released on 1992 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Sensory Properties of Poultry Meat by : G. W. Froning
Download or read book Sensory Properties of Poultry Meat written by G. W. Froning and published by . This book was released on 1978 with total page 41 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Poultry Science written by and published by . This book was released on 1984 with total page 870 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vol. 5 includes a separately paged special issue, dated June 1926.
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1975 with total page 1922 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Parsley Powder as a Source of Nitrite and Nitrate Reductase Bacteria on Some Quality Charactristics of Uncured Fermented Summer Sausage by : Faris Almutiri
Download or read book Effect of Parsley Powder as a Source of Nitrite and Nitrate Reductase Bacteria on Some Quality Charactristics of Uncured Fermented Summer Sausage written by Faris Almutiri and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sodium nitrite (NaNO2) is an important ingredient used in processed meat products to provide cured color by producing nitrosyl hemochrome pigment. NaNO2 also contributes to food safety through antimicrobial action against the germination of C. botulinum spores and subsequent neurotoxin production. Nevertheless, health concerns from the consumption of NaNO2 have increased the demand for natural sources of the ingredient, which may offer a clean label option for consumers. This study aims to investigate the effect of using dried parsley powder as a natural source of nitrite on various quality characteristics of uncured fermented summer sausage. The current study was conducted to better understand the pre-reduction of nitrate to nitrite in parsley powder using two different nitrate-reducing bacteria (Staphylococcus carnosus and Staphylococcus xylosus). The experiment involved nine treatments: 1) NC (negative control), which contained sausage with lactic acid bacteria (LAB, Pediococcus cerevisiae, and Lactobacillus plantarum), Staphylococcus carnosus, and no addition of sodium nitrite or parsley powder, 2) NX (negative control), which included sausage with LAB, Staphylococcus xylosus, and no addition of sodium nitrite or parsley powder, 3) NL: used sausages with sodium nitrite (156 ppm of NO2-)and LAB, 4) PLC1: used sausages with 1g parsley powder/1361g minced meat, LAB, and S. carnosus, 5) PLC2: sausages with 2g parsley powder/1361g minced meat, LAB, and S. carnosus, 6) PLC3: contained sausages with 3g parsley powder/1361g minced meat, LAB, and S. carnosus, 7) PLX1: used sausages with 1g parsley powder/1361g minced meat, LAB, and S. xylosus, 8) PLX2: contained sausages with 2g parsley powder/1361g minced meat, LAB, and S. xylosus, and 9) PLX3: contained sausages with 3g parsley powder/1361g minced meat, LAB, and S. xylosus. The nitrite, nitrate, pH, water activity, Thiobarbituric acid reactive substances (TBARS), and color (L*, a*, b*) were measured before fermentation (day 0), and on days 1, 7, 14, 21, and 90 of storage at 4oC following fermentation and thermal processing. The results revealed that the NL treatment contained 90.71±16.53 ppm of nitrite before fermentation. However, the nitrite (NO2-) concentration was below the detection limit (5 ppm) following fermentation until the end of the storage period (90 days) for all treatments. In contrast, the nitrate (NO3-) concentration was higher in the dried parsley powder treatments than in other treatments. Nevertheless, the NL treatment, with no parsley, had 38.27±11.26 ppm of nitrate before fermentation. From day one until the end of the experiment, the NO3- concentrations were significantly (p0.05) lower in NC, NX, NL, PLC1, PLC2, and PLC3 than in other treatments. The treatments with S. xylosus did not show a significant decline (p0.05) in the NO3- concentration during storage and exhibited a lack of typical cured meat color. On the other hand, nitrate in the negative control treatments and PLX1, PLX2, and PLX3 sharply (p0.05) declined from day one until the end of the experiment compared to other treatments. The water activity was not significantly different (p0.05) among treatments, while the lipid oxidation was significantly (p0.05) higher in the PLX1, PLX2, and PLX3 and negative control treatments after 21 days. After 90 days of storage, TBARS values declined in comparison with day 21 values for all treatments. The redness was significantly greater (p0.05) in NL, PLC1, PLC2, and PLC3 when compared to other treatments throughout the storage period. Moreover, the SFA and MUFA concentrations did not change significantly (p0.05) after day 7 up to day 90 of storage. The PUFA concentrations did not change significantly (p0.05) from day 1 to day 21, while there was a sharp decline (p
Download or read book Sausages written by Javier Carballo and published by MDPI. This book was released on 2021-09-08 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the past century. This book includes ten research works and a review showing important and interesting advances and new approaches in most of the research topics related to sausages. After an editorial of the Editor reflecting the aims and contents of the book, the initial five chapters deal with microbiological issues of the sausage manufacture (characterization and study of the bacterial communities of sausages, study of the metabolism and the technological and safety characteristics of concrete microbial strains, and use of starter cultures to improve the sausage quality). Chemical hazards also receive some attention in this book with a chapter on the optimization of the smoking process of traditional dry-cured meat products to minimize the presence of PAHs. The partial or total replacement of the traditional ingredients in sausages with unconventional raw materials for the obtaining of novel and varied products are the subject of three chapters. Next, a chapter is dedicated to another interesting topic, the search and the essay of natural substitutes for synthetic additives due to the increasing interest of consumers in healthier meat products. The book ends with an interesting review on the safety, quality and analytical authentication of halāl meat products, with particular emphasis on salami.
Download or read book Avian Research written by and published by . This book was released on 1983 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Home Production of Quality Meats and Sausages by :
Download or read book Home Production of Quality Meats and Sausages written by and published by Bookmagic LLC. This book was released on 2012-03-21 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
Book Synopsis Chemistry and Physical Properties of Mechanically Deboned Poultry Meat by : Philip George Schnell
Download or read book Chemistry and Physical Properties of Mechanically Deboned Poultry Meat written by Philip George Schnell and published by . This book was released on 1972 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Chemical and Physical Properties of Mechanically Deboned Poultry Meat by : Philip George Schnell
Download or read book Chemical and Physical Properties of Mechanically Deboned Poultry Meat written by Philip George Schnell and published by . This book was released on 1972 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Poultry Meat Processing and Quality by : G Mead
Download or read book Poultry Meat Processing and Quality written by G Mead and published by Elsevier. This book was released on 2004-06-01 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing. The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality. Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. An essential reference for the entire poultry meat industry Reviews the key issues affecting poultry meat quality in production and processing Extensive analysis of poultry meat safety issues
Book Synopsis Handbook of Poultry Science and Technology, Secondary Processing by : Isabel Guerrero-Legarreta
Download or read book Handbook of Poultry Science and Technology, Secondary Processing written by Isabel Guerrero-Legarreta and published by John Wiley and Sons. This book was released on 2010-03-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
