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Author : Anne Sanderson
Publisher :
ISBN 13 :
Total Pages : 138 pages
Book Rating : 4.3/5 (129 download)
Download or read book Effect of Cooking Procedure on the Flavor Components of Beef written by Anne Sanderson and published by . This book was released on 1966 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 1439836833
Total Pages : 1003 pages
Book Rating : 4.4/5 (398 download)
Download or read book Handbook of Meat and Meat Processing, Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-01-11 with total page 1003 pages. Available in PDF, EPUB and Kindle. Book excerpt: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Author : John Denning Keller
Publisher :
ISBN 13 :
Total Pages : 242 pages
Book Rating : 4.E/5 ( download)
Download or read book The Effects of Storage and Cooking on the Phospholipid Composition of Hamburger Meat written by John Denning Keller and published by . This book was released on 1973 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Academic Press
ISBN 13 : 0080567746
Total Pages : 331 pages
Book Rating : 4.0/5 (85 download)
Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1984-12-04 with total page 331 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Author : Shaun Chenghsiung Chen
Publisher :
ISBN 13 :
Total Pages : 412 pages
Book Rating : 4.3/5 (129 download)
Download or read book Effect of Lipids on Flavor Development in a Maillard Reaction Model System written by Shaun Chenghsiung Chen and published by . This book was released on 1995 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Food and Drug Administration. Office of Science. Extramural Research
Publisher :
ISBN 13 :
Total Pages : 548 pages
Book Rating : 4.3/5 ( download)
Download or read book Research Grants Supported by the Food and Drug Administration, July 1, 1969- June 30, 1975 written by United States. Food and Drug Administration. Office of Science. Extramural Research and published by . This book was released on 1975 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jenny Linford
Publisher : Penguin UK
ISBN 13 : 1846148987
Total Pages : 352 pages
Book Rating : 4.8/5 (461 download)
Download or read book The Missing Ingredient written by Jenny Linford and published by Penguin UK. This book was released on 2018-03-01 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.
Author :
Publisher : Frontiers Media SA
ISBN 13 : 283253032X
Total Pages : 321 pages
Book Rating : 4.8/5 (325 download)
Download or read book Flavor chemistry of food: mechanism, interaction, new advances written by and published by Frontiers Media SA. This book was released on 2023-07-24 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 0824741692
Total Pages : 727 pages
Book Rating : 4.8/5 (247 download)
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.
Author : Fidel Toldrá
Publisher : John Wiley & Sons
ISBN 13 : 0813821827
Total Pages : 582 pages
Book Rating : 4.8/5 (138 download)
Download or read book Handbook of Meat Processing written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2010-04-20 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Author : National Institutes of Health (U.S.). Division of Research Grants
Publisher :
ISBN 13 :
Total Pages : 974 pages
Book Rating : 4.:/5 (3 download)
Download or read book Research Grants Index written by National Institutes of Health (U.S.). Division of Research Grants and published by . This book was released on 1967 with total page 974 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Allen J. St. Angelo
Publisher : Elsevier
ISBN 13 : 0323156932
Total Pages : 303 pages
Book Rating : 4.3/5 (231 download)
Download or read book Warmed-Over Flavor of Meat written by Allen J. St. Angelo and published by Elsevier. This book was released on 2012-12-02 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor (WOF) of meat that contributes to a decrease in sale, meat consumption, and production expansion. WOF is old, stale, rancid, and painty flavor and odor of meat, apparently caused by the catalytic oxidation of unsaturated fatty acids. Comprised of 10 chapters, the book initially describes the mechanisms of metals’ role in the promotion of lipid oxidation. The text also discusses the content and distribution of iron in meat and the evidence concerning the ability of the various forms of iron in meat to promote oxidative degradation of lipids. The subsequent chapters describe the oxidative deterioration in muscle foods and the free radical processes pertinent to autoxidation of foods. A chapter presents evidence for and against heme catalysis of lipid oxidation and the antioxidant role of nitrite in cured meats. The book also considers sensory and instrumental analysis of volatiles and undesirable flavors related to WOF and the isolation and separation of heteroatomic compounds associated with beef flavor. The remaining chapters describe several methodologies for retarding or preventing WOF in meat, focusing on the practical procedure of the Maillard reaction. Lastly, sources of natural antioxidants for meat product preservation are considered. Food scientists, researchers, and manufacturers will find this book invaluable.
Author : Frank H. Baker
Publisher : CRC Press
ISBN 13 : 0429725590
Total Pages : 758 pages
Book Rating : 4.4/5 (297 download)
Download or read book Beef Cattle Science Handbook, Vol. 20 written by Frank H. Baker and published by CRC Press. This book was released on 2019-03-01 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 1984 International Stockmen's School Handbooks include more than 200 technical papers presented at this year's Stockmen's School, sponsored by Winrock International. The authors of these papers are outstanding animal scientists, agribusiness leaders, and livestock producers who are expert in animal technology, animal management, and gene
Author : Fereidoon Shahidi
Publisher : Springer Science & Business Media
ISBN 13 : 1461521777
Total Pages : 313 pages
Book Rating : 4.4/5 (615 download)
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.
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309037956
Total Pages : 384 pages
Book Rating : 4.3/5 (9 download)
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.
Author : J. R. Piggott
Publisher : Springer Science & Business Media
ISBN 13 : 1461521432
Total Pages : 333 pages
Book Rating : 4.4/5 (615 download)
Download or read book Understanding Natural Flavors written by J. R. Piggott and published by Springer Science & Business Media. This book was released on 2013-12-14 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been increasing interest in recent years in the concept and production of natural foods. Advertising claims that food is natural, without additives or artificial ingredients, have taken on great importance in marketing. Consumption of food that can be considered natural is currently central to the sophisticated lifestyle. However, there is only a limited published literature on what constitutes natural food flavours. Much of the flavour and fragrance industry has worked on development of synthetic or 'nature-identical' flavours which represent a chemist's simu lation of the natural character. As marketing claims become more strident it is necessary to gain a better understanding of natural food flavours in order to safeguard food quality and for prevention of fraud. There have been great advances recently in analytical chemistry, and partly as a result of this progress there seems to be a never-ending increase in the number of volatile compounds identified in foods. Unfortunately, this has not always been matched by an equal increase in the understanding of how these volatile compounds arise, or how they contribute to the sensation which we call flavour. Throughout the development of Western society, quality of food, particularly flavour, has been highly regarded. The amateur or professional cook with the skills to optimize and maintain standards in flavour has been held in the highest respect.
Author : Dawn Dinsley Treadwell
Publisher :
ISBN 13 :
Total Pages : 186 pages
Book Rating : 4.:/5 (514 download)
Download or read book The Effect of Cooking Method on Nutrient and Organoleptic Components in Selected Beef Cuts and Muscles written by Dawn Dinsley Treadwell and published by . This book was released on 1971 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt:
