منابع مشابه
Production of flavor in cured meat by a bacterium.
The bacteriology of meat curing brines has been studied chiefly from the standpoint of preservation of meat. Such investigations have established that concentrationis of salt used are not bactericidal but inhibitory to most bacteria, and that certaini osmophilic bacteria and yeasts tolerate or, in some cases, even require salt concentrations for maximal growth. The relationiship of brine microo...
متن کاملEffects of feeds on flavor of red meat: a review.
The effects of diet ingredients on red meat flavor are dependent on the type of diet, and, to a large extent, on the species: pork, mutton or lamb and beef. Sensory analysis of meat flavor has been used in most of the studies on the effects of feeds on meat flavor. In general, high-energy grain diets produced a more acceptable or a more intense flavor in red meats than low-energy forage or gras...
متن کاملThe Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics
The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile ...
متن کاملFractionation and Characterization of the Macromolecular Meaty Flavor Enhancer from Beef Meat Extract
Macromolecular meaty flavor enhancer was fractionated from a commercial beef extract. The macromolecular fraction was obtained by dialysis and separated by anion-exchange chromatography, Cu2+-chelate chromatography, and gel filtration chromatography. Two fractions were isolated as active meaty flavor enhancers. To elucidate the partial structures, the active fractions were treated with endoprot...
متن کاملAnalysis of meat flavor compounds in pedigree and two-strain Yangzhou geese.
In this study, we evaluated the meat flavor compounds of Yangzhou geese, including one group of pedigree strain (AA group) and 4 groups of 2-strain crossbreds (KA, KB, CA, and SA). Each group consisted of 100 geese comprised of 5 replicates of 10 males and 10 females each. Inosine 5'-monophosphate (IMP), amino acid (AA), and fatty acid (FA) levels in breast and thigh muscle were determined. Res...
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ژورنال
عنوان ژورنال: Nihon Chikusan Gakkaiho
سال: 1974
ISSN: 1346-907X,1880-8255
DOI: 10.2508/chikusan.45.113