Download or read book Effect of Dietary Supplementation with A tocopheryl Accetate on the Stability of Low Nitrite Cured Pork and Turkey Products written by Margaret Walsh and published by . This book was released on 1997 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: The object of this study was to investigate the effect of reducing input nitrite levels on the quality (oxidative and colour stability, warmed-over flavour) of cured turkey and pork products manufactured from meat containing high and low levels of dietary a-tocopheryl acetate. Turkeys were fed a basal a-tocopheryl acetate diet (20 mg/kg feed) or a supplemented a-tocopheryl acetate diet (600 mg/kg feed) from birth to slaughter at 21 weeks. The breast meat from these birds was used to produce cooked turkey ham and cooked cured turkey patties. The input levels of nitrite in the cooked turkey ham were 0,50, and 100 ppm, while the input levels of nitrite in the cooked cured turkey patties were 50 and 100 ppm. In the second part of this study pigs were fed a basal a-tocopheryl acetate diet (10 mg/kg feed) or a supplemented a-tocopheryl acetate diet (500 mg/kg feed) for 10 weeks prior to slaughter. The muscle M.gluteobiceps from both feed groups of pigs was used to produce cooked ham and bacon, while the M. semimembranosus muscle was processed into cooked cured pork patties. The input levels of nitrite in these products were 50 and 100 ppm. The effect of packaging (overwrapped and vacuum) and storage (4C) in a display cabinet, under fluorescent light, on cooked ham, turkey ham, cured pork and turkey patties, and bacon was determined by measuring oxidative stability (TBARS) and colour (Hunter 'a' values) changes over time. The influence of a-tocopheryl acetate supplementation on warmed-over flavour in overwrapped cooked cured turkey and pork patties was also observed. It was found that a diet high in a-tocopheryl acetate improved the oxidative stability of all low nitrite products. However supplementation was not as effective in improving colour stability, nor did it reduce warmed-over flavour.
Download or read book Advanced Technologies For Meat Processing written by Leo M.L. Nollet and published by CRC Press. This book was released on 2006-03-21 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins. The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.
Download or read book Antioxidants in Muscle Foods written by Eric A. Decker and published by John Wiley & Sons. This book was released on 2000-02-14 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. Photographs, illustrations, charts, and tables accompany in-depth discussions on: * Oxidative processes in muscle foods * Dietary strategies for improving the oxidative stability of muscle foods * The beneficial impact of vitamin E supplementation on meat quality * Economic and safety implications of nutritionally modified meat * Food industry applications involving meat, poultry, and seafood * Animal nutrition and muscle biochemistry * New areas where nutritional strategies can improve meat quality
Download or read book Advanced Technologies for Meat Processing written by Fidel Toldrá and published by CRC Press. This book was released on 2017-10-10 with total page 722 pages. Available in PDF, EPUB and Kindle. Book excerpt: As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition. The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real-time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic and hydrodynamic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.
Download or read book Handbook of Meat and Meat Processing Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-01-11 with total page 1003 pages. Available in PDF, EPUB and Kindle. Book excerpt: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Download or read book Handbook of Food Products Manufacturing written by Nirmal Sinha and published by John Wiley & Sons. This book was released on 2007-04-23 with total page 850 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Download or read book Proteins in Food Processing written by Rickey Y. Yada and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
Download or read book Nutrition Abstracts and Reviews written by and published by . This book was released on 1999 with total page 830 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effects of Dietary A tocopheryl Acetate Supplementation and Reduced Nitrite Levels on Shelf life Stability of Cooked ham Products written by Nora M. Dineen and published by . This book was released on 1999 with total page 99 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Antimicrobial Compounds written by Tomás G. Villa and published by Springer Science & Business Media. This book was released on 2013-10-19 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since penicillin and salvarsan were discovered, a number of new drugs to combat infectious diseases have been developed, but at the same time, the number of multi-resistant microorganism strains is increasing. Thus, the design of new and effective antibacterial, antiviral and antifungal agents will be a major challenge in the next years. This book reviews the current state-of-the-art in antimicrobial research and discusses new strategies for the design and discovery of novel therapies. Topics covered include the use of genetic engineering, genome mining, manipulation of gene clusters, X-ray and neutron scattering as well as the antimicrobial effects of essential oils, antimicrobial agents of plant origin, beta-lactam antibiotics, antimicrobial peptides, and cell-wall-affecting antifungal antibiotics.
Download or read book The Effect of Dietary Tocopherol Supplementation on Oxidative Rancidity in Turkey Meat written by Preston Loring Hayse and published by . This book was released on 1974 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Oxidation in Foods and Beverages and Antioxidant Applications written by Eric A Decker and published by Elsevier. This book was released on 2010-09-22 with total page 551 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Reviews problems associated with oxidation and its management in different industry sectors Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids
Download or read book Index to Theses with Abstracts Accepted for Higher Degrees by the Universities of Great Britain and Ireland and the Council for National Academic Awards written by and published by . This book was released on 1998 with total page 900 pages. Available in PDF, EPUB and Kindle. Book excerpt: Theses on any subject submitted by the academic libraries in the UK and Ireland.
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1999 with total page 772 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chemical Abstracts written by and published by . This book was released on 2002 with total page 2720 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Dietary Alpha tocopherol on the Storage Stability of Ground Turkey Meat written by and published by . This book was released on 1980 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Irish Journal of Agricultural and Food Research written by and published by . This book was released on 1997 with total page 952 pages. Available in PDF, EPUB and Kindle. Book excerpt:
