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 Stabilization of Turkey Lipids Through Dietary Supplementation with Vitamin E written by Kuang-Hua Hsieh and published by . This book was released on 1992 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Dietary Vitamin E Supplementation on Raw and Cooked Turkey Meat Quality written by Fiona M. Higgins and published by . This book was released on 1997 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: The production of off-flavours and odours, loss of Polyunsaturated Fatty Acids (PUFA), fat soluble vitamins and pigments and lower consumer acceptability all result from lipid oxidation of muscle foods (Morrissey et al., 1994). Lipid oxidation is initiated in the membrane bound phospholipids which are susceptible to peroxidation due to their high concentration of long chain PUFA. PUFA are very vulnerable to free radical attack because of their double bond structure (MacPherson, 1994). The lipids in poultry exhibit a higher degree of unsaturation than red meats due to a relatively high concentration of phospholipids (Igene and Pearson, 1979). Therefore, poultry meat and meat products are very susceptible to oxidative deterioratioin with oxidation often determining the shelf life of poultry meat products. Vitamin E is located in cell membranes where it's main function is to scavenge free radicals formed during the oxidation of unsaturated fatty acids (Machlin, 1991). It is generally accepted that the stability of muscle fats improves proportionally to the dietary vitamin E dose (Franchini et al., 1990) Dietary vitamin E results in an increase in the stability of poultry meat (Sheehy et al., 1993b). The oxidative stability of chicken meat is greater than that of turkey although the fatty acid composition of the two species is reported to be similar (Marusich et al., 1975). The difference in oxidative stability primarily arises because turkeys have a lower ability to accumulate vitamin E in their tissues than chickens (Sklan et al., 1982). Thus, turkeys require higher dietary concentrations of vitamin E for a longer time period than other species, to achieve effective protection against lipid oxidation. Most of the previous studies on vitamin E supplementation in turkeys have examined the effect of moderate supplementation for a relatively short length of time. The objective of the present study were to determine the effects of high dietary vitamin E on; tissue levels; the susceptibility of raw and cooked leg and breast meat to lipid oxidation and colour deterioration in overwrapped and vacuum packs. Also, to compare endogenous v's exogenous addition of vitamin E on these meat quality characteristics.
Download or read book Vitamin E written by Ronald R. Eitenmiller and published by CRC Press. This book was released on 2004-05-24 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition,
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 Advances in Food Research written by and published by Academic Press. This book was released on 1977-11-10 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Download or read book Lipid Peroxidation in Poultry Meat and Its Subcellular Membranes as Influenced by Dietary Oils and Antioxidant Supplementation written by Charles Fley-Fung Lin and published by . This book was released on 1988 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Technology of Reduced Additive Foods written by Jim Smith and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous. This had led to a large market for products making minimal use of additives. Tight regulatory control and labelling requirements provide further impetus for the development of these products. This book provides an authoritative and comprehensive review of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. Also, many new natural and harmless ingredients and additives are becoming available. These are also covered to enable new product concepts to be considered. The first edition of this book was widely accepted as a key reference in this subject, and this new edition has been thoroughly revised throughout to reflect current trends and practice. The chapters on packaging, marine-derived ingredients, animal-derived ingredients and reduced-additive breadmaking have all been extensively revised and additional authors and co-authors have been recruited for the second edition. Topics such as active packaging, good manufacturing practice, HACCP and natural ingredients have been reviewed with regards to their effect on the technology of reduced-additive foods.
Download or read book Effect of Dietary Alpha tocopherol on Oxidative Stability and Shelf Life of Frozen Ducklings and Chickens written by Widya Ratna Paramita and published by . This book was released on 1998 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Iowa State Journal of Research written by and published by . This book was released on 1974 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Iowa state college journal of science written by and published by . This book was released on 1973 with total page 1062 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Iowa State Journal of Research written by Iowa. State College, Cedar Falls and published by . This book was released on 1974 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Poultry Science and Technology Primary Processing written by Isabel Guerrero-Legarreta and published by John Wiley & Sons. This book was released on 2010-03-30 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
Download or read book Handbook of Meat Poultry and Seafood Quality written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2012-05-29 with total page 645 pages. Available in PDF, EPUB and Kindle. Book excerpt: A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
Download or read book Recent Advances in Turkey Science written by C. Nixey and published by Butterworth-Heinemann. This book was released on 1989 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on papers given at the 21st Poultry Science Symposium, Newport, Shropshire, UK, Sept. 1987. It is quite a thorough account of new developments in turkey science. Recent years have seen a huge increase in the production and consumption of turkey meat. This book gathers much of the important work concerning the breeding, growing and health of turkeys. The final part of the book deals with meat production. Topics include: the world turkey industry, genetics, physiology of egg production, embryology, nutrition and management of breeding stock, biology of growth, the physiology of muscle growth, nutritional and environmental responses of growing turkeys, respiratory diseases and enteric conditions of turkeys, meat yield, texture flavor and taint. Annotation copyrighted by Book News, Inc., Portland, OR
Download or read book Meat Refrigeration written by S J James and published by Elsevier. This book was released on 2002-04-19 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems.Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigeration Covers both individual quality issues and the management of the cold chain from carcass to consumer
Download or read book Handbook of Processed Meats and Poultry Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2008-11-12 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt: Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American
