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Download or read book Utilization of Hot Boning and Electrical Stimulation to Increase Meat Quality and Hot Processing Efficiency written by and published by . This book was released on 1982 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : C. Valin
Publisher :
ISBN 13 :
Total Pages : 64 pages
Book Rating : 4.:/5 (89 download)
Download or read book Electrical Stimulation and Hot Boning written by C. Valin and published by . This book was released on 1983 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : A.M. Pearson
Publisher : Springer Science & Business Media
ISBN 13 : 9401159394
Total Pages : 335 pages
Book Rating : 4.4/5 (11 download)
Download or read book Advances in Meat Research written by A.M. Pearson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse quently "rediscovered" electrical stimulation.
Author : Frank D. Shaw
Publisher :
ISBN 13 :
Total Pages : 3 pages
Book Rating : 4.:/5 (861 download)
Download or read book The Use of Electrical Stimulation in Conjunction with Hot Boning of Beef written by Frank D. Shaw and published by . This book was released on 1980 with total page 3 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : K. V. Gilbert
Publisher :
ISBN 13 :
Total Pages : 5 pages
Book Rating : 4.:/5 (174 download)
Download or read book Electrical Stimulation and the Hot Boning of Beef written by K. V. Gilbert and published by . This book was released on 1977* with total page 5 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Barbara Nancy Pierce
Publisher :
ISBN 13 :
Total Pages : 116 pages
Book Rating : 4.:/5 (357 download)
Download or read book The Effect of Electrical Stimulation and Hot Boning on Beef Tendern Ess written by Barbara Nancy Pierce and published by . This book was released on 1977 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : José A. Zaglul
Publisher :
ISBN 13 :
Total Pages : 316 pages
Book Rating : 4.:/5 (785 download)
Download or read book The Effect of Electrical Stimulation, Boning Times and Chilling Methods on the Quality and Processing Characteristics of Beef written by José A. Zaglul and published by . This book was released on 1981 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kim Noel Nagele
Publisher :
ISBN 13 :
Total Pages : 104 pages
Book Rating : 4.:/5 (74 download)
Download or read book The Effect of Electrical Stimulation and Hot Boning on Bovine Meat Palatability and Color written by Kim Noel Nagele and published by . This book was released on 1980 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hsien-Min Tsao
Publisher :
ISBN 13 :
Total Pages : 82 pages
Book Rating : 4.:/5 (119 download)
Download or read book Effects of Hot-boning and Electrical Stimulation on Quality Attributes of Beef Rolls written by Hsien-Min Tsao and published by . This book was released on 1984 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : James Earl Nichols
Publisher :
ISBN 13 :
Total Pages : 194 pages
Book Rating : 4.:/5 (156 download)
Download or read book The Effects of Electrical Stimulation on the Muscle Quality of Hot-boned Beef written by James Earl Nichols and published by . This book was released on 1978 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 532 pages
Book Rating : 4.3/5 (39 download)
Download or read book Journal of Food Protection written by and published by . This book was released on 1989 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joy Eugenia Bowles
Publisher :
ISBN 13 :
Total Pages : 172 pages
Book Rating : 4.:/5 (758 download)
Download or read book Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle PH Decline Rates and Sensory Characteristics of Fresh and Frozen Steaks written by Joy Eugenia Bowles and published by . This book was released on 1981 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : James Robert Claus
Publisher :
ISBN 13 :
Total Pages : 168 pages
Book Rating : 4.:/5 (826 download)
Download or read book Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Unfrozen and Frozen Steaks written by James Robert Claus and published by . This book was released on 1982 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Cooperative State Research Service. Current Research Information System
Publisher :
ISBN 13 :
Total Pages : 940 pages
Book Rating : 4.:/5 (31 download)
Download or read book Swine Research written by United States. Cooperative State Research Service. Current Research Information System and published by . This book was released on 1983 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lewis Kahn
Publisher : CSIRO PUBLISHING
ISBN 13 : 0643109900
Total Pages : 894 pages
Book Rating : 4.6/5 (431 download)
Download or read book Beef Cattle Production and Trade written by Lewis Kahn and published by CSIRO PUBLISHING. This book was released on 2014-04-15 with total page 894 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beef Cattle Production and Trade covers all aspects of the beef industry from paddock to plate. It is an international text with an emphasis on Australian beef production, written by experts in the field. The book begins with an overview of the historical evolution of world beef consumption and introductory chapters on carcass and meat quality, market preparation and world beef production. North America, Brazil, China, South-East Asia and Japan are discussed in separate chapters, followed by Australian beef production, including feed lotting and live export. The remaining chapters summarise R&D, emphasising the Australian experience, and look at different production systems and aspects of animal husbandry such as health, reproduction, grazing, feeding and finishing, genetics and breeding, production efficiency, environmental management and business management. The final chapter examines various case studies in northern and southern Australia, covering feed demand and supply, supplements, pasture management, heifer and weaner management, and management of internal and external parasites.
Author : Andrew Rosenthal
Publisher : Springer Nature
ISBN 13 : 3031419006
Total Pages : 463 pages
Book Rating : 4.0/5 (314 download)
Download or read book Food Texturology: Measurement and Perception of Food Textural Properties written by Andrew Rosenthal and published by Springer Nature. This book was released on 2024-01-21 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.
Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 1420017314
Total Pages : 502 pages
Book Rating : 4.4/5 (2 download)
Download or read book Advanced Technologies For Meat Processing written by Leo M.L. Nollet and published by CRC Press. This book was released on 2006-03-21 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins. The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.
