Formation of the Correct Mathematical Model of Grinding Raw Meat in Meat Mincer
نویسندگان
چکیده
منابع مشابه
detection of campylobacter jejuni in raw meat
background & objectives: campylobacter jejuni is a gram negative, microaerophilic, non-spore-forming and a small curved bacillus which is able to cause foodborne infection in human. in this study the occurrence of c. jejuni in poultry and beef meat was investigated. materials & methods: forty raw meat samples including 22 poultry samples and 18 beef samples were investigated for the presence of...
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15 صفحه اولCooking and grinding reduces the cost of meat digestion.
The cooking of food is hypothesized to have played a major role in human evolution partly by providing an increase in net energy gain. For meat, cooking compromises the structural integrity of the tissue by gelatinizing the collagen. Hence, cooked meat should take less effort to digest compared to raw meat. Likewise, less energy would be expended digesting ground meat compared to intact meat. W...
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15 صفحه اولEffect of raw meat L* -value, pH and marination on cooked meat quality of broiler thigh meat
Introduction L* value (lightness) and pH have been used as predictive tools for estimating meat quality. In general, measurement of L* value is easier and faster than pH. Woelfel et al. (2002) reported that L* value seems to be of more predictive value than pH. Broiler meat with low pH or high L* value has been associated with low water-holding capacity, which results in increased cooking loss ...
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ژورنال
عنوان ژورنال: KnE Life Sciences
سال: 2020
ISSN: 2413-0877
DOI: 10.18502/kls.v5i1.6013