Binding properties of pig meat intended to be transformed into cooked products
نویسندگان
چکیده
منابع مشابه
Consumers perception of iberian cooked meat products
Today, many consumers demand and have available a wide assortment of high quality foods. The quality of meat products is influenced by intrinsic factors such as breed, genotype, reared system, and feeding regime. Thus, cooked products manufactured from raw material from Iberian and white pigs should show different sensory quality. The aim of this study was to evaluate different cooked products ...
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An assessment of the risk of illness associated with Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products was completed to estimate the effect on the annual frequency of illnesses of changing the allowed maximal 1-log growth of C. perfringens during stabilization (cooling after the manufacturing heat step). The exposure assessment modeled stabilization, storage...
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Meat is rich in protein, minerals, and vitamins and therefore a main source of the human diet. Meat products are usually made from processed red meat and preservatives such as nitrate, to improve the overall quality of the food. Histologically, meat is mainly composed of skeletal muscle fibers, water, adipose and connective tissues. Growing bodies of evidence suggests that unauthorized ingredie...
متن کاملA procedure to determine the water-binding capacity of meat trimmings for cooked sausage formulation.
An attempt was made to determine the water-binding capacity of each individual trimming in a multicomponent system. Three types of experimental cooked sausages (finely chopped luncheon sausage, coarsely chopped sausage and ring sausage with potato starch) were made of five different meat trimmings: two pork trimmings and two beef trimmings, and one beef trimming used as a replacer. The water-bi...
متن کاملEvaluation of protein aggregation in cooked meat
The effect of meat cooking on protein aggregation was measured in pig M. Longissimus dorsi. Muscles were aged 4 days in air and then cooked at 100 C for 10 or 30 min. Meat was ground in a KCl solution and the whole extract was delipidated with a mixture of butanol and di-isopropyl ether in a 40:60 v/v ratio. Protein aggregation induced by cooking was evaluated with a laser granulometer, which e...
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ژورنال
عنوان ژورنال: Annales de Zootechnie
سال: 1988
ISSN: 0003-424X
DOI: 10.1051/animres:19880327