The electrohydraulic method for meat tenderization and curing

the search for the self in becketts theatre: waiting for godot and endgame

this thesis is based upon the works of samuel beckett. one of the greatest writers of contemporary literature. here, i have tried to focus on one of the main themes in becketts works: the search for the real "me" or the real self, which is not only a problem to be solved for beckett man but also for each of us. i have tried to show becketts techniques in approaching this unattainable goal, base...

Effect of Flammulina velutipes on spent-hen breast meat tenderization.

An experiment was carried out to investigate the effects of powdered vegetable dip sauces to improve the tenderness of spent-hen breast meat. Our overall purpose was to find lower-priced materials for the tenderization of spent-hen breast meat. The spent-hen breast meat was dipped into vegetable powder for 24 h at 4°C, and then the samples were analyzed. In the results for vegetable-powder trea...

Chemical Hazard Analysis for Sodium Nitrite in Meat Curing

The Use of Sodium Nitrite in the Curing of Meat

The art of preserving meats by curing in common salt, with or without smoking, is one which has been practiced from remote antiquity. Directions for curing meats with salt appear in ancient writings, and the art is still practiced among primitive peoples. Yet, notwithstanding the antiquity of the art and its economic importance, adequate and comprehensive scientific study with publication of re...

Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef.

The objective of this study was to investigate the response of sarcoplasmic proteins in bovine LM to low-voltage electrical stimulation (ES; 80 V, 35 s) after dressing and its contribution to meat tenderization at an early postmortem time. Proteome analysis showed that ES resulted in decreased (P < 0.05) phosphorylation of creatine kinase M chain, fructose bisphosphate aldolase C-A, β-enolase, ...