Taints in meat - May 1999
ثبت نشده
چکیده
The chlorophenols have disinfectant-like tastes, detectable in water in concentrations ranging from 0.04 parts per billion (ppb) for 2, 6-dichlorophenol to 30 ppb for pentachlorophenol (PCP). The chlorophenols are soluble in most organic solvents and are slightly soluble in water. Chlorocresols share the disinfectantchemical taste of the chlorophenols, and may have even lower taste threshold values. The disinfectant-like odour of 6chloro-o-cresol can be smelt at 0.1 ppb, and a taste threshold as low as 0.05 ppb in biscuits has been recorded. Traces of chlorocresols may be present as impurities in cresolic disinfectants, so these must be avoided in meat plants.
منابع مشابه
Trends and correlates in meat consumption patterns in the US adult population.
OBJECTIVE Few studies have examined recent shifts in meat consumption (MC), differences among US population groups, and the influence of psychosocial-behavioural factors. DESIGN Nationally representative data collected for US adults aged >or=18 years in the 1988-1994 and 1999-2004 National Health and Nutrition Examination Survey (NHANES) and the 1994-1996 Continuing Survey of Food Intakes by ...
متن کاملBlood, Milk and Meat Vitamin D in the Dromedary Camel
In ruminants, circulating vitamin D levels may be influenced by photoperiod, nutrition, physiological stage, ambient temperature, attitude and season, whereas, in meat, vitamin D content may be impacted by vitamin D status of animal, ageing and cooking. The information on nutritional value of camel milk and meat is largely available, but, there are very few reports evaluating the vitamin D leve...
متن کاملRelationship between muscle growth and poultry meat quality.
For a number of years, poultry selection has concentrated on growth velocity in meat lines, producing improvements in growth that have not been without consequence for muscle structure, metabolism, and meat quality. Higher growth rates may induce morphological abnormalities, induce larger fiber diameters and a higher proportion of glycolytic fibers, and a lower proteolytic potential in the musc...
متن کاملDetection of Chicken Meat Adulteration in Raw Hamburger Using Polymerase Chain Reaction
Background: Detection of food adulteration is an important issue from aspects of food control and food regulation. This study aimed to detect adulteration of chicken meat in raw hamburger using species specific Polymerase Chain Reaction (PCR). Methods: Raw hamburgers including 42 handmade and 48 industrial samples were collected from 90 restaurants and supermarkets. Following genomic DNA extra...
متن کاملThe Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products; A Review
Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have ...
متن کامل