Development of low fat: Low salt processed meat products
نویسندگان
چکیده
منابع مشابه
Substitution of saturated fat in processed meat products: a review.
The food industry is increasingly directing its efforts to produce and commercialize functional foods where the reduction or even elimination of saturated fat is an important goal. This situation arises from the concern of many institutions and individuals worldwide on the growth of non-transmissible diseases, particularly cardiovascular ones. This article presents a revision of the most import...
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A sensitive, selective and generic method has been developed for the simultaneous determination of the contents ( g kg−1 range) of both volatile nitrosamines (VNA) and non-volatile nitrosamines (NVNA) in processed meat products. The extraction procedure only requires basic laboratory equipment and a small volume of organic solvent. Separation and quantification were performed by the developed L...
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It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. Two types of meat products, frankfurter-type sausages and meatballs have been evaluated in this thesis. In...
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This study developed probabilistic models to predict Salmonella growth in processed meat products formulated with varying concentrations of NaCl and NaNO2. A five-strain mixture of Salmonella was inoculated in nutrient broth supplemented with NaCl (0%, 0.25%, 0.5%, 0.75%, 0.5%, 1.0%, 1.25%, and 1.75%) and NaNO2 (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm). The inoculated samples were then incu...
متن کاملApplication of Morphological Method for Detection of Unauthorized Tissues in Processed Meat Products
Background: Nowadays, there is an increase of meat and animal carcass consumption worldwide. Due to the economic value of meat, the likelihood of using unauthorized tissue is possible in meat products. Based on these observations, the aim of the present study was to apply morphological method for detection of unauthorized tissues in processed meat products. Methods: In this study, a to...
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ژورنال
عنوان ژورنال: Journal on Processing and Energy in Agriculture
سال: 2020
ISSN: 1821-4487
DOI: 10.5937/jpea24-29762