Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
The Effects Of Pre Rigor Conditions On The Tenderness Of Beef
Download The Effects Of Pre Rigor Conditions On The Tenderness Of Beef full books in PDF, epub, and Kindle. Read online The Effects Of Pre Rigor Conditions On The Tenderness Of Beef ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis The Effects of Pre-rigor Conditions on the Tenderness of Beef by : Annamarie White
Download or read book The Effects of Pre-rigor Conditions on the Tenderness of Beef written by Annamarie White and published by . This book was released on 2005 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: The overall objective of this study was to manipulate pre-rigor beef in order to identify the effects of a range of pre-rigor conditions on the tenderness of beef. The biochemical conditions of bovine muscles during the pre-rigor period were manipulated by using electrical stimulation (ES) and controlling muscle temperature in order to identify the key factors which influence the tenderness of hot-boned beef. ES was applied to hot-boned bovine M. longissimus dorsi (LD) and M. semimembranousus (SM) which were subsequently subjected to fast (2oC) and slow (10oC) chilling regimes. Hot-boned muscles which were non-electrically stimulated (NES) had significantly higher Warner Bratzler shear force(WBSF) values and shorter sarcomere lengths than cold-boned muscles. ES prevented cold shortening in the not-boned SM muscle but not in the LD muscle. ES increased the tenderness of not-boned SM and LD muscles at both chilling temperatures irrespective of whether or not cold shortening occurred. Thus indicating that preventing muscle shortening is not the only mechanism in which ES produces tender beef. SDS-PAGE (sodium dodecyl sulphate poly acrylamide gel electrophoresis) electrophoretograms indicated that ES did not enhance proteolysis during post-mortem ageing. A combination of ES and slow chilling produced the most tender hot-boned beef. The post-mortem glycolytic behaviour of bovine LD was altered by subjecting muscles to early post-mortem temperatures of 0 25oC. The rate of pH decline increased with increasing temperature. The interaction between temperature, pH, WBSF values and sarcomere length was investigated. A pH range of 5.9 to 6.1 at 3 hours post-mortem (pH3) produced consistently tender beef where cold shortening was avoided. Sarcomere length was not a good indicator of tenderness in cold shortened muscles as some cold shortened muscles were tender and some tough. Cold shortened muscles showed the greatest amount of variation in tenderness at day 14 post-mortem and underwent the greatest amount of tenderisation and proteolysis between 2 and 14 days post-mortem than non-cold shortened muscles. It appeared that cold shortening or a combination of cold shortening and proteolysis may induce variation in tenderness at day 14 post-mortem.
Book Synopsis The Adverse Effects on Meat Tenderness of Rapid Chilling Or Freezing in the Pre-rigor State by :
Download or read book The Adverse Effects on Meat Tenderness of Rapid Chilling Or Freezing in the Pre-rigor State written by and published by . This book was released on 1972* with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Improving the Sensory and Nutritional Quality of Fresh Meat by : Joseph Kerry
Download or read book Improving the Sensory and Nutritional Quality of Fresh Meat written by Joseph Kerry and published by Elsevier. This book was released on 2009-01-22 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. - Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging - Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity - Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Book Synopsis Biochemical Basis of the Effect of Pre-slaughter Stress and Post-slaughter Processing Conditions on Meat Tenderness by : Friday Osas Obanor
Download or read book Biochemical Basis of the Effect of Pre-slaughter Stress and Post-slaughter Processing Conditions on Meat Tenderness written by Friday Osas Obanor and published by . This book was released on 2002 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Slaughter Method, Electrical Stimulation and Holding Temperature on the Tenderness of Beef Steaks by : Emmanuel Uche Odume
Download or read book Effect of Slaughter Method, Electrical Stimulation and Holding Temperature on the Tenderness of Beef Steaks written by Emmanuel Uche Odume and published by . This book was released on 1978 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Studies in Meat Tenderness by : B. B. Marsh
Download or read book Studies in Meat Tenderness written by B. B. Marsh and published by . This book was released on 1968 with total page 7 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Meat Tenderness Symposium, Camden, New Jersey, January 1963 by : Campbell Soup Company
Download or read book Meat Tenderness Symposium, Camden, New Jersey, January 1963 written by Campbell Soup Company and published by . This book was released on 1963 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Encyclopedia of Meat Sciences by : Carrick Devine
Download or read book Encyclopedia of Meat Sciences written by Carrick Devine and published by Elsevier. This book was released on 2014-07-22 with total page 1697 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
Book Synopsis Effect of Prerigor Conditioning Temperatures on Beef Tenderness by : Mahamane Mamadou
Download or read book Effect of Prerigor Conditioning Temperatures on Beef Tenderness written by Mahamane Mamadou and published by . This book was released on 1983 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evaluation of carcass and meat quality in ruminants by : C. Lazzaroni
Download or read book Evaluation of carcass and meat quality in ruminants written by C. Lazzaroni and published by BRILL. This book was released on 2023-08-28 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from each carcass. Today the quality characteristics of the meat must be different according to its utilisation (supermarket, butcher, catering, refectory, etc.) and so it is very important to choose very early the final destination of the carcass. Obviously, the carcass classification must correlate with meat quality characteristics required by final consumer. Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability. This book reviews the historical and recent developments for carcass evaluation and grading for meat quality assessment in beef and sheep. It places special emphasis on new concepts and approaches to define carcass and meat quality and on the use of modern technologies for composition and quality evaluation. A range of technologies are presented such as ultrasounds and colour reflectance, X-ray computerised tomography, spectral and thermal imaging, image analysis and NIRS. The use of phenotypic markers such as the plasma hormones and genetic markers to predict carcass composition and meat quality are also presented."
Book Synopsis Advances in Meat Processing Technology by : Alaa El-Din A. Bekhit
Download or read book Advances in Meat Processing Technology written by Alaa El-Din A. Bekhit and published by CRC Press. This book was released on 2017-09-29 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.
Book Synopsis Quality Attributes and their Measurement in Meat, Poultry and Fish Products by : A. M. Pearson
Download or read book Quality Attributes and their Measurement in Meat, Poultry and Fish Products written by A. M. Pearson and published by Springer. This book was released on 2013-11-09 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.
Book Synopsis Lawrie's Meat Science by : Fidel Toldra
Download or read book Lawrie's Meat Science written by Fidel Toldra and published by Woodhead Publishing. This book was released on 2022-08-26 with total page 892 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal's growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered. - Includes new information on improved added value of meat by-products for increased sustainability - Presents best practices sustainable animal production and meat processing - Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities
Book Synopsis Meat Science and Applications by : Y. H. Hui
Download or read book Meat Science and Applications written by Y. H. Hui and published by CRC Press. This book was released on 2001-07-27 with total page 727 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical examples and helpful diagrams.
Book Synopsis Pre-rigor High-pressure Treatment Effects on Selected Quality Characteristics of Beef Semitendinosus Muscle by : Joan Margaret Pratt
Download or read book Pre-rigor High-pressure Treatment Effects on Selected Quality Characteristics of Beef Semitendinosus Muscle written by Joan Margaret Pratt and published by . This book was released on 1977 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: The effects of pre-rigor high-pressure treatment of beef semitendinosus muscle on tenderness, juiciness, and flavor were studied using both objective and subjective tests. Objective tests included Warner-Bratzler shear, myofibril protein solubility, total moisture, water-holding capacity, pH, total nitrogen, and fat content for raw and cooked samples. Total, evaporation, and drip cooking losses were determined also. Cooked samples were subjectively evaluated by a trained panel of eight judges. Samples were judged for tenderness, friability, juiciness, flavor, and number of chews before swallowing. Paired-t statistical analysis of data indicated no significant (P
Book Synopsis Water Relations of Foods by : R Duckworth
Download or read book Water Relations of Foods written by R Duckworth and published by Elsevier. This book was released on 2012-12-02 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Relations of Foods consists of proceedings of an international symposium on "Water Relations of Foods held in Glasgow, in September 1974. Organized into seven sections, the book presents the various papers delivered in the symposium. It describes the physical chemistry of water in simple systems as well as in the more complex food component systems (carbohydrates, lipids, and proteins), with emphasis on the nature of the intermolecular forces involved. It also reports the various techniques used to measure the state of water in food and in model systems made up of food components. Furthermore, the book discusses water activity and the growth of food spoilage and pathogenic organism; water relations of enzymic and non-enzymic deteriorative reactions in food; effects of freezing and thawing of water in food systems; and the significant aspects of food quality as affected by water in the system. Lastly, the modification of the state of water in foods is addressed. This publication will indeed help advance the understanding on this field of interest.
Book Synopsis Sensory Analysis of Foods of Animal Origin by : Leo M.L. Nollet
Download or read book Sensory Analysis of Foods of Animal Origin written by Leo M.L. Nollet and published by CRC Press. This book was released on 2010-09-15 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and text
