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Pre Rigor High Pressure Treatment Effects On Selected Quality Characteristics Of Beef Semitendinosus Muscle
Download Pre Rigor High Pressure Treatment Effects On Selected Quality Characteristics Of Beef Semitendinosus Muscle full books in PDF, epub, and Kindle. Read online Pre Rigor High Pressure Treatment Effects On Selected Quality Characteristics Of Beef Semitendinosus Muscle ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
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 New Aspects of Meat Quality by : Peter P. Purslow
Download or read book New Aspects of Meat Quality written by Peter P. Purslow and published by Woodhead Publishing. This book was released on 2022-08-23 with total page 918 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption. - Provides the latest research techniques and developments presented by top researchers in the field - Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value - Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health
Book Synopsis The Hunter's Haunch by : Paula Young Lee
Download or read book The Hunter's Haunch written by Paula Young Lee and published by Simon and Schuster. This book was released on 2014-09-16 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt: A new way to look at hunting and deer meat that anyone who owns a venison cookbook must read! Is a doe better eating than a buck? Is hanging really necessary? Why can’t venison be aged? Will soaking in milk make that gamy taste go away? The Hunter’s Haunch provides straightforward and fascinating answers for these and other questions that every hunter-cook has faced, delving into myths, folklore, hunting history, and modern culinary science in order to explain why certain techniques still work and others don’t. Many wild game cookbooks offer recipes for venison chili, venison burgers, venison sausage, and other solutions that make tough and gamy meat edible. By contrast, The Hunter’s Haunch aims to rethink the entire process so that rescuing tough meat never becomes necessary in the first place. Focusing on the relationship of the hunt to the rhythms of nature, The Hunter’s Haunch examines the deer as a living creature in the wild, showing how the skills of the hunter affect its treatment in the kitchen, and ultimately how the venison tastes when served at the table. Covering the history of deer hunting, practical lessons in game anatomy, and indispensable tips for dressing and prep, The Hunter’s Haunch is an essential read for anyone who hopes to transform their quarry into the best possible venison. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.
Book Synopsis Innovative Food Processing Technologies by : Kai Knoerzer
Download or read book Innovative Food Processing Technologies written by Kai Knoerzer and published by Woodhead Publishing. This book was released on 2016-06-29 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. - Provides information on a variety of food processing technologies - Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs - Presents a strong focus on the application of technologies in a variety of situations - Created by editors who have a background in both the industry and academia
Book Synopsis O.S.U. Theses and Dissertations, 1970-1977 by : Oregon State University
Download or read book O.S.U. Theses and Dissertations, 1970-1977 written by Oregon State University and published by . This book was released on 1980 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Emerging Technologies for Food Processing by : Da-Wen Sun
Download or read book Emerging Technologies for Food Processing written by Da-Wen Sun and published by Elsevier. This book was released on 2014-08-14 with total page 653 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
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.
Download or read book Encyclopedia of Food Chemistry written by and published by Elsevier. This book was released on 2018-11-22 with total page 2217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Book Synopsis High Pressure Processing of Foods by : D. A. Ledward
Download or read book High Pressure Processing of Foods written by D. A. Ledward and published by Hyperion Books. This book was released on 1995 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brings together reviews on the effects of high pressure on microbiological, chemical and structural properties of foods and food ingredients, and discusses the engineering aspects of the process. Topics covered include the potential of high pressure processing; the development of high pressure technology; the microbe as a high pressure target; kinetics of high pressure inactivation of microorganisms; effects of high pressure on vegetative pathogens; microbial inactivation mechanisms; high pressure effects on biomolecules; high pressure effects on milk and meat; high pressure effects of plant derived foods; vessel design; experimental scale rigs; production equipment for commercial use; continuous systems; etc. Of interest to students, researchers, and those in the food and drink industry.
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
Download or read book Food Microstructure written by and published by . This book was released on 1982 with total page 740 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Present and Future of High Pressure Processing by : Francisco J. Barba
Download or read book Present and Future of High Pressure Processing written by Francisco J. Barba and published by Elsevier. This book was released on 2020-08-22 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. - Explores the use of high-pressure processing as a tool for developing new products - Outlines the structure and improved functional properties provided by high-pressure processing - Illustrates potential applications and future trends of high-pressure processing - Explains the mechanisms that influence the impact of high-pressure processing - Highlights the optimal conditions for high-pressure processing to develop certain food products - Defines the challenges and future perspectives in the use of high-pressure processing for food product development
Book Synopsis Computational Fluid Dynamics in Food Processing by : Da-Wen Sun
Download or read book Computational Fluid Dynamics in Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2018-10-26 with total page 734 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.
Author :Malcolm J. W. Povey Publisher :Springer Science & Business Media ISBN 13 :9780751404296 Total Pages :300 pages Book Rating :4.4/5 (42 download)
Book Synopsis Ultrasound in Food Processing by : Malcolm J. W. Povey
Download or read book Ultrasound in Food Processing written by Malcolm J. W. Povey and published by Springer Science & Business Media. This book was released on 1998 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.
Book Synopsis Innovative Technologies for Food Preservation by : Francisco J. Barba
Download or read book Innovative Technologies for Food Preservation written by Francisco J. Barba and published by Academic Press. This book was released on 2017-09-21 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. - Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation - Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods - Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds
Book Synopsis Handbook of Meat and Meat Processing, Second Edition by : Y. H. Hui
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.
