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Changes In The Amino Acid Composition Of Chicken Meat And Drip During Frozen Storage
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Book Synopsis Changes in the Amino Acid Composition of Chicken Meat and Drip During Frozen Storage by : Edward Joseph Wladyka
Download or read book Changes in the Amino Acid Composition of Chicken Meat and Drip During Frozen Storage written by Edward Joseph Wladyka and published by . This book was released on 1965 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Changes in Protein-water Dynamics Impact the Quality of Chicken Meat Post Freezing by : John Charles Frelka
Download or read book Changes in Protein-water Dynamics Impact the Quality of Chicken Meat Post Freezing written by John Charles Frelka and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Freezing is one of the most common food preservation methods in the modern world. This method relies on the phase change of liquid water to solid ice, thus reducing the mobility of the system and, in combination with lowered temperature, reducing chemical and biological reactions detrimental to food quality. However, the formation of ice crystals can disrupt the structure of the food matrix, causing loss of quality. Protein-based foods, such as meat, are unique physical systems that have different challenges than fruit and vegetable products. The overall objective of this research was to better understand and measure the physical changes in protein-water interactions in chicken during the freezing process and during frozen storage. The specific objectives aimed to understand the effects of freeze time, storage temperature, and freeze/thaw abuse. The effect of characteristic freeze time (CFT) on the physical quality of chicken meat proteins was explored using typical quality measurements and thermal analyses. CFT ranged from 2.4 to 104 min compared to an unfrozen control. Total moisture, protein extraction, brine uptake, myofibrillar fragmentation index, enthalpy, and gelation were measured after samples were thawed. The total enthalpy as well as relative contributions of each peak were significantly higher after freezing, regardless of CFT. The gelation of salt soluble proteins varied with CFT and the gels had significantly different G’ between the fast and medium freezing CFT. There was a 40% decrease in the final G’ between the unfrozen and slow frozen samples. The effect of frozen storage temperature was explored in an aqueous extract model system and in whole meat systems. The model system was used to study myoglobin oxidation. This study found that under frozen conditions there was a rate acceleration with a maximum around -20°C. This effect was magnified by the addition of NaCl to the system. Whole meat products were tested to determine if this effect was evident in these systems. Quality was measured in whole chicken breasts and ground chicken patties over 3 months of storage. Temperature did not significantly impact any attribute measured. Two freezing rates were tested in patties but did not result in different rates of quality loss. The reverse stability evident in the model system was not observed in the chicken products. The impact of freeze/thaw abuse on the quality of chicken was assessed using magnetic resonance imaging. Drip loss was the only measured attribute that showed significant change with increased freeze/thaw cycles. Physical distribution of water within the chicken breasts was observed in unbrined samples as freeze/thaw cycles increased. There were significant shifts in the proton density distributions from MRI images. Differences were not as pronounced in brined samples, suggesting a level of cryoprotection conferred by the brine. In both brined and unbrined samples, only small differences in T2 distributions were observed. Using NMR micro-imaging significant shifts in T2 distributions were observed in unbrined samples. Water plays a critical role in the structure and quality of chicken meat. This research adds to the understanding of how freezing impacts these critical protein-water interactions.
Book Synopsis Some Studies on the Mechanism of Deteriorative Changes During Frozen Storage of Mechanically Deboned Poultry Meat by : Neil Wigham Rattrie
Download or read book Some Studies on the Mechanism of Deteriorative Changes During Frozen Storage of Mechanically Deboned Poultry Meat written by Neil Wigham Rattrie and published by . This book was released on 1973 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Studies on Some Physical and Chemical Changes Occuring in Chicken Meat During Frozen Storage by : Ramesh Chandra Keshri
Download or read book Studies on Some Physical and Chemical Changes Occuring in Chicken Meat During Frozen Storage written by Ramesh Chandra Keshri and published by . This book was released on 1975 with total page 79 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Biochemistry of Foods by : N.A.M. Eskin
Download or read book Biochemistry of Foods written by N.A.M. Eskin and published by Elsevier. This book was released on 2012-12-02 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.
Book Synopsis Effect of Freezing Time on Cell Destruction in Broiler Breast Muscle by : Joseph Carter Crigler
Download or read book Effect of Freezing Time on Cell Destruction in Broiler Breast Muscle written by Joseph Carter Crigler and published by . This book was released on 1966 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Designing Foods by : National Research Council
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Book Synopsis Some Studies on Chemical Changes Occurring in Bovine and Porcine Muscles During Frozen Storage by : Linda Christine Tu
Download or read book Some Studies on Chemical Changes Occurring in Bovine and Porcine Muscles During Frozen Storage written by Linda Christine Tu and published by . This book was released on 1973 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Influence of Preslaughter Injections of Adrenalin and Iodoacetate on PH, Drip and Certain Turkey Muscle Protein Changes During Frozen Storage by : Joseph Carter Crigler
Download or read book Influence of Preslaughter Injections of Adrenalin and Iodoacetate on PH, Drip and Certain Turkey Muscle Protein Changes During Frozen Storage written by Joseph Carter Crigler and published by . This book was released on 1968 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :United States. Congress. House. Committee on Government Operations. Human Resources and Intergovernmental Relations Subcommittee Publisher : ISBN 13 : Total Pages :866 pages Book Rating :4.0/5 (18 download)
Book Synopsis Reinventing the Federal Food Safety System: Selected recommendations for changes in the Federal organization of food safety responsibilities, 1949-1993 : Congressional Research Report for Congress by : United States. Congress. House. Committee on Government Operations. Human Resources and Intergovernmental Relations Subcommittee
Download or read book Reinventing the Federal Food Safety System: Selected recommendations for changes in the Federal organization of food safety responsibilities, 1949-1993 : Congressional Research Report for Congress written by United States. Congress. House. Committee on Government Operations. Human Resources and Intergovernmental Relations Subcommittee and published by . This book was released on 1995 with total page 866 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Study of the Relationship Between Free Amino Acid Content and Tenderness of Chicken Muscle Tissue by : Julius Henry Miller
Download or read book A Study of the Relationship Between Free Amino Acid Content and Tenderness of Chicken Muscle Tissue written by Julius Henry Miller and published by . This book was released on 1964 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fundamentals of Food Freezing by : Norman W. Desrosier
Download or read book Fundamentals of Food Freezing written by Norman W. Desrosier and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Book Synopsis Nutrition Abstracts and Reviews by :
Download or read book Nutrition Abstracts and Reviews written by and published by . This book was released on 1969 with total page 1730 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fatty Acid Profile Changes in Poultry Meat During Storage Under Room and Freezer Conditions by : Chiaw Jun Chong
Download or read book Fatty Acid Profile Changes in Poultry Meat During Storage Under Room and Freezer Conditions written by Chiaw Jun Chong and published by . This book was released on 2006 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Proteins as Human Food by : R. A. Lawrie
Download or read book Proteins as Human Food written by R. A. Lawrie and published by Elsevier. This book was released on 2016-07-29 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins as Human Food is a collection of studies that discuss the importance of inclusion of protein in human diet; the problems that cause and may arise from its insufficiency; and its solutions. The book is divided into seven parts. Part I covers topics related to the world supply and demand of protein such as problems related to the surplus and deficiency of protein production; nutrition policy with regard to protein; and methods on how to meet the world's protein needs. Part II tackles the preservation of protein and processing, as well as the altering effects of toxic agents and microorganisms on protein. Parts III, IV, and V respectively deals with the different animal, plant, and other unconventional sources of protein; their properties; and quality control. Part VI talks about the organoleptic qualities of protein foods and protein problems in large-scale catering, and Part VII covers regulatory mechanism in mammalian protein metabolism; effects of disproportionate amounts of amino acids; and the evaluation of protein. The text is recommended for nutritionists and chemists who would like to know more about the advancements in the studies of protein, its relevance to diet, and the solution to problems related to it.
Download or read book Commercial Fisheries Abstracts written by and published by . This book was released on 1961 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Journal of the American Dietetic Association by :
Download or read book Journal of the American Dietetic Association written by and published by . This book was released on 1979 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: