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Some Studies On The Mechanism Of Deteriorative Changes During Frozen Storage Of Mechanically Deboned Poultry Meat
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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:
Download or read book Poultry Science written by and published by . This book was released on 1974 with total page 1290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vol. 5 includes a separately paged special issue, dated June 1926.
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:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1978 with total page 1276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Processing of Poultry by : G. C. Mead
Download or read book Processing of Poultry written by G. C. Mead and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped to maintain a buoyant market for poultry, and has shown that the industry can rapidly adapt to changing consumer needs and preferences. It is in the areas of primary processing and further-processed product development that the greatest technological changes have occurred within the industry. Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process. However, not all of the changes that have taken place have necessarily been in the best interests of maintaining product quality, e.g. in relation to meat tenderness and microbial contamina tion, and it is essential for any processor to understand fully the effects of processing on all aspects of meat quality, including the efficacy of possible control measures.
Book Synopsis Use of Refined Mechanically Deboned Poultry Meat in Formed Poultry Products by : Arturo Hernandez
Download or read book Use of Refined Mechanically Deboned Poultry Meat in Formed Poultry Products written by Arturo Hernandez and published by . This book was released on 1985 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Agrindex written by and published by . This book was released on 1994 with total page 928 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Science and Technology Abstracts by :
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1974 with total page 1136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Book Synopsis Flavor of Meat and Meat Products by : Fereidoon Shahidi
Download or read book Flavor of Meat and Meat Products written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.
Book Synopsis Some Studies on Chemical Changes Occuring in Bovine and Porcine Muscles During Frozen Storage by : Linda Christine Tu
Download or read book Some Studies on Chemical Changes Occuring 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 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1992-10 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Aquaculture Research written by and published by . This book was released on 1983 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Study of Deterioration in Frozen Meats as Affected by Packaging and Storage Treatments by : Carl Emerson
Download or read book A Study of Deterioration in Frozen Meats as Affected by Packaging and Storage Treatments written by Carl Emerson and published by . This book was released on 1950 with total page 158 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 Meat Freezing by : Brad William Berry
Download or read book Meat Freezing written by Brad William Berry and published by Elsevier Science Limited. This book was released on 1989-01-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiology, storage life indicators, palatability, texture, histology, cooking properties, weight losses and chemical constitutents of red meat and poultry products. The information is presented in an easy-to-use tabular form. Summaries of individual research reports and papers are divided into fourteen main sections. For each summary, the Factors Studied and Characteristics Evaluated are first identified. A concise, yet sufficiently detailed, description of the Purpose and Methodology is given, followed by Results and Comments. A general conclusion, interpretation or comment determined by the original authors, the authors of this book, or both is presented under the heading of General Comments, and each summary concludes with the complete reference citation. Meat Freezing will serve as a useful source of information for those involved in research or conducting literature reviews in this area.
Book Synopsis Comprehensive Dissertation Index by :
Download or read book Comprehensive Dissertation Index written by and published by . This book was released on 1973 with total page 798 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Science in Agriculture written by and published by . This book was released on 1980 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: This quarterly publication provides resumes on programs of research, resident education, and extension in the College of Agriculture. Through "Science in agriculture", accomplishments and programs at Penn State are transmitted to farmers, agricultural leaders in government and industry, educators, scientific researchers, processors of agricultural materials, market handlers of raw and processed goods, and others in agriculturally related areas of business and industry.
