Phosphorus content of processed meat products and the changes induced by cooking
نویسندگان
چکیده
منابع مشابه
N-nitrosamines in processed meat products
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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Cooking conditions are the key factor for organoleptic and sanitary qualities of meat products. This study focused on these bivalent properties by determining the odour-active compounds and polycyclic aromatic hydrocarbons (PAHs) in cooked meat with high resolution GC-olfactometry and GC×GC-TOF/MS, respectively. PCA permitted to stress that to achieve a balance between sanitary and organoleptic...
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BACKGROUND AND OBJECTIVES Uncooked meat and poultry products are commonly enhanced by food processors using phosphate salts. The addition of potassium and phosphorus to these foods has been recognized but not quantified. DESIGN, SETTING, PARTICIPANTS, & MEASUREMENTS We measured the phosphorus, potassium, and protein content of 36 uncooked meat and poultry products: Phosphorus using the Associ...
متن کاملThe nutritional value of some processed meat products in Malaysia.
Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic grou...
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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: Nihon Toseki Igakkai Zasshi
سال: 2021
ISSN: 1340-3451,1883-082X
DOI: 10.4009/jsdt.54.261